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An introduction is presented in which the president discusses various reports within the issue on topics including scientific and technical meetings, workshops, and seminars of Institute of Food Technologists (IFT) and its first video.

The article offers information on the Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT) in the U.S. It provides financial assistance on programs to support global food science efforts and new generations of food scientists. It conducts fun run and walk, as well as food science scholarships to undergraduate and graduate. It also establishes the Evan Turek Memorial Scholarship during the 2011 IFT Annual Meeting and Food Expo in New Orleans, Louisiana.

A summary is presented of the bill Food Safety and Modernization Act (FSMA) in the U.S. January 2011.

The article offers information about the 71st Annual Meeting & Food Expo of the Institute of Food Technologists (IFT) to be held in New Orleans, Louisiana from June 11-15, 2011.

The article focuses on the food industry trends in the U.S. which have an impact on the success of product development and research. It says that developing and selling food products to consumers are not easy tasks of food scientists and technologists because consumer trends change easily. It mentions that consumers want natural foods and products with few additives and preservatives.Furthermore, information regarding the 2010 Dietary Guidelines for Americans is presented.

The article offers the author's insights on the new Dietary Guidelines for Americans issued by the U.S. Department of Agriculture in January 2011. It mentions that the guidelines aims to shift the food habits of Americans and give more emphasis on fruits, vegetables, whole grains and nuts. The author says that the new guidelines entails food and science technology to play an important role in ensuring that Americans will have healthy food choices.

The article shares the views of the author regarding the future of the Institute of Food Technologists (IFT) in the U.S. He states that IFT leaders are committed to the ongoing success of the organization. He notes the important role of leadership and learning to the continuous success and vibrancy of IFT.

The article discusses the views towards food supply of the people in the world. It says that the U.S. has the abundance and low cost of food, wherein an estimated 9.5% of consumer spending goes to food. It discusses the book "Hungry Planet: What the World Eats," by Peter Menzel and Faith D'Alusio on the food system of families. Moreover, advancement in food science and technology as well as improvement in food security are critical in developing countries.

An introduction to the journal is presented in which the editor discusses the critical role of food science in the National Aeronautics and Space Administration (NASA) and promotes an educational video which educates students, teachers, and the general public on the positive impact and rewards of food science and technology profession.

The article focuses on the food safety issues in the food industry in the U.S. The author cites the number of food-safety recalls which have increased by 67 percent from 338 in 2007 to 656 in 2008. It highlights the outbreak of Escherichia coli O157:H7 on October 30, 1996 which was linked to apple juice wherein Odwalla Inc. issued a voluntary recall of its products containing apple juice.

The author discusses the food industry of the modern times. He talks about the technological advancements in food science that have influenced the stages of the food supply chain as the food industry faces a critical juncture. He also talks about the conference in Bogota, Colombia wherein speakers addressed the innovations in the technologies of food processing as well as its impact on farming and rural life.

The article offers the author's insights on the need of food scientists to develop innovative products to promote wellness and health in families. He states that food scientists will be needed in the new Dietary Guideline in making solutions to solve issues of food scarcity, childhood obesity, and poor nutrition. The author suggests that food scientists should show the young professionals and students that they care about innovation in the food science profession.