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

摘要

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.