Article ID: CBB001320874

75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology in JFS---1936 to Present (2014)

unapi

As IFT gears up to celebrate its 75th anniversary at the 2014 annual meeting in New Orleans, this is a unique opportunity to reflect on the technological advances of the past 75 years and explore the food engineering research published in the Journal of Food Science (JFS). During the early 1900's, the technological development of canning by Prescott and Underwood at the MIT paved the way for food engineering research. In the early 20th century, research on thermal processing began its upswing, and was published mostly in National Canners Association (NCA) bulletins. In 1936, the birth of Food Research (predecessor of JFS) provided a platform for food technologists to publish their research findings. [from article]

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Authors & Contributors
Jönsson, Erik
McCrow-Young, Ally
Linné, Tobias
Zachmann, Karin
Wallach, Jennifer Jensen
Vileisis, Ann
Concepts
Food and foods
Food science; food technology
Food industry and trade
Food safety
Agriculture
Food preservation
Time Periods
20th century, late
21st century
20th century, early
19th century
20th century
18th century
Places
United States
Europe
China
South Korea
Hawaii (U.S.)
Americas
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