Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a transdisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent. To meet these challenges head-on, we must replace conventional strategies with provocative ideas and disruptive innovations. In this first episode of “Food Disruptors,” Dr. Joshua Peschel and Prof. John Coupland discuss disruptive moments in the science of food, what form future food disruption may take, and why investing in science of food entrepreneurship is vital to the future of food sustainability.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
John Coupland, Ph.D., C.F.S., IFT Past President 2016-2017, Professor of Food Science and Chair of the Ingredients as Materials Impact Group, Penn State University
Joshua Peschel, Ph.D., Assistant Professor of Agricultural and Biosystems Engineering and Black & Veatch Faculty Fellow, Iowa State University
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.
Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.
As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
A recent study published in the Journal of Functional Foods found that caffeine consumption may help to mitigate some effects of an unhealthy diet by reducing lipid storage in fat cells and triglyceride production.
Alternative protein products are poised to take a bite out of the conventional meat market as mainstream consumers get comfortable with new and improved options that deliver on texture and taste.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
The food chemistry research at the University of Kentucky fosters new product development.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has published a notice in the Federal Register that it will allow establishments to use the implied nutrient content claim “healthy” on their labels in accordance with certain guidelines.
A study published in JAMA Network Open suggests that children whose mothers ate fish one to three times a week during pregnancy were more likely to have a better metabolic profile than children whose mothers ate fish rarely (less than once a week).
Urban horticulture may hold the key to providing local populations with their supply of fresh fruit and vegetables, according to a study published in Nature Food.
Maintaining muscle mass is an essential part of healthy aging, but a new study from the University of Birmingham shows that most people eat proteins fairly unevenly throughout the day.
The European Food Safety Authority (EFSA) has reported that there is “currently no evidence that food is a likely source or route of transmission of the virus [COVID-19].”