IsisCB Explore

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)

Sablani, Shyam S. (Author)

Journal of Food Science
Volume: 79, no. 2
Issue: 2
Pages: iii-v
Publication date: 2014
Language: English

Outside Links

WorldCat

Google Scholar

JSTOR

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]

...More

Citation URI

data.isiscb.org/p/isis/citation/CBB001320874

This citation is part of the Isis database.

Citations Indexes

Similar Citations

Article Sarathchandra, Dilshani; Ten Eyck, Toby A.; (2013)
To Tell the Truth: Keys in Newspaper Portrayals of the Public During Food Scares

Article Donnelly, Catherine; (2013)
75 Years of IFT: Food Microbiology in JFS--1936 to Present

Article Kim, Jongyoung; (2014)
The Networked Public, Multitentacled Participation, and Collaborative Expertise: US Beef and the Korean Candlelight Protest

Article Petrick, Gabriella M.; (2009)
Feeding the Masses: H. J. Heinz and the Creation of Industrial Food

Book Wallach, Jennifer Jensen; (2013)
How America Eats: A Social History of U.S. Food and Culture

Article Sabban, Françoise; (2012)
Histoire de l'alimentation chinoise: bilan bibliographique (1911--2011)

Book Brassley, Paul; Segers, Yves; Molle, Leen van; (2012)
War, Agriculture and Food: Rural Europe from the 1930s to the 1950s

Article Stone, Herbert; (2014)
Sensory Evaluation in the Journal of Food Science---1936 to the Present

Book Hawkins, Richard A.; (2011)
A Pacific Industry: The History of Pineapple Canning in Hawaii

Book Vileisis, Ann; (2007)
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back

Article Levidow, Les; Boschert, Karin; (2011)
Segregating GM Crops: Why a Contentious “Risk” Issue in Europe?

Book Nestle, Marion; (2003)
Safe Food: Bacteria, Biotechnology, and Bioterrorism

Book Deborah Blum; (2018)
The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century

Article Jauho, Mikko; Niva, Mari; (2013)
Lay Understandings of Functional Foods as Hybrids of Food and Medicine

Article Hee-Je Bak; Daniel Lee Kleinman; (2017)
Media Cultures and the Representation of Science in Korea and the United States: The BSE Case in 2008

Article Friesen, T. Max; Stewart, Andrew; (2013)
To Freeze or to Dry: Seasonal Variability in Caribou Processing and Storage in the Barrenlands of Northern Canada

Article Zachmann, Karin; (2011)
Atoms for Peace and Radiation for Safety---How to Build Trust in Irradiated Foods in Cold War Europe and Beyond

Book Angela N. H. Creager; Gaudillière, Jean-Paul; (2021)
Risk on the table : Food production, health, and the environment

Article Mosby, Ian; (2009)
“That Won-Ton Soup Headache”: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968--1980

Article Ardeleanu, Constantin; (2012)
A British Meat Cannery in Moldavia (1844--52)