From Chemistry to Cuisine: Exploring the Maillard Reaction for Culinary Innovation Presentation: 58 min 16 sec Purchase
Promoting the Science of Dairy Foods: IFT Dairy Foods Division and American Dairy Science Association Joint Webinar - On-Demand Presentation: 58 min 50 sec Purchase
Learn and Linger: How can the value of a sustainable food chain be assessed and communicated? Presentation: 39 min 1 sec Purchase
Learn and Linger: More mistakes – Lessons from how I messed stuff up - On Demand Presentation: 24 min 22 sec Purchase
Protein Power Hour: The role of insects in the protein transition: An overview of future challenges to support the transition Presentation: Dr. Marleen Onwezen, Dr. R.H. (Renske) Janssen, 40 min 58 sec Purchase
Listening to Consumer Preferences to Unlock Innovation in Plant-Based Beverages - Protein Division On-Demand Webcast Presentation: Kimberly Hogan, Kirsten Recknagel, 60 min 30 sec Purchase
Consumer Science: What is new in Emotions Research? On-Demand Webcast Presentation: 63 min 39 sec Purchase
IFTNEXT Webcast: Artificial Intelligence and Machine Learning Applications in Sensory Evaluation On-Demand Webcast Presentation: Chris Findlay, 30 min 51 sec Purchase
Sensory Science Mythbusters: "Is Fat Another Basic Taste?" - Sensory and Consumer Science Division Webcast | March 23, 2016 | Contact Hours: 1.5 Presentation: Jeannine Delwiche, Richard Mattes, Allison Baker, 79 min 50 sec Purchase
Tetrad Testing- How & Why - Sensory and Consumer Sciences Division | March 25, 2015 | Contact Hours: 0.75 Presentation: B. Thomas Carr, 45 min 52 sec Purchase