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The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension >>

Twenty-one years after a bloody double homicide in 1959, Jerry Flynn, new pastor to the inner-city church of Crossriver, Pennsylvania, hears his dying predecessor confess information that could have saved >>

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing >>

Written by leading industry strategists, this guide focuses on the moves that need to be made to stay on top of jet-paced technological changes, shifts in competition, and changing customer needs and expectations. >>