Food scientists at the University of Massachusetts Amherst have demonstrated that an easy-to-use mathematical model can help NASA (U.S. space agency) quickly measure the nutrient levels in foods prepared for astronauts.
The commercial and custom-formulated food that NASA astronauts eat during space missions has been carefully chosen to make sure that they are getting the Recommended Dietary Allowances of nutrients. Retaining nutrients in these foods during long-duration spaceflight missions is extremely important. There was not much known about the degradation of certain vitamins in the food products, so the researchers set out to learn more about this.
The researchers used a novel degradation modeling program and “Endpoints Method” that they developed to examine the degradation kinetics of vitamin B1 (thiamine) in three different spaceflight foods (brown rice, split pea soup, and barbeque beef brisket) during long-term storage at three temperatures. The mathematical model was able to accurately and quickly predict how vitamin B1 degrades over time (two years of storage). They hope that the modeling tool will help NASA as it prepares for long-duration space missions such as a journey to Mars.
Since 2017, IFT’s Global Food Traceability Center has worked with the World Wildlife Fund to advance a unified framework by convening seafood companies and other relevant stakeholders as part of the Global Dialogue on Seafood Traceability. We’ve convened this podcast to discuss the latest in traceability, particularly in the seafood industry.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.
Nearly $54 billion in perishable retail food was lost in the United States in 2011, a problem that prompted an international group of operations management researchers to devise a method for a timelier and less costly distribution of perishable inventory under simultaneous, multiple types of demands.
Olam International, in partnership with Agropolis Fondation, has launched the fourth biennial Olam Prize for Innovation in Food Security, an award seeking ground-breaking scientific research that can deliver transformational impacts within global agriculture.
Danone North America and Brightseed, a biosciences company and developer of artificial intelligence (AI) that maps novel plant nutrients to human health, have announced a new partnership.
A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.
An international group of almost 50 scientists identified 75 emerging innovations and drew up eight action points to accelerate the transition to a sustainable and healthy food system.