Introduction: Food Foundations Part 1 – Rooted in Food Science: Feeding Tomorrow
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing postharvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features Feeding Tomorrow, the foundation of IFT.
Bernhard van Lengerich, PhD, 2018 - 2019 Chair of Feeding Tomorrow, completed his PhD in Food/Biotechnology at the Technical University of Berlin, Germany. His work experience includes Unilever Germany, RJR Nabisco, New Jersey and the Buehler Group in Switzerland as VP Global R&D Food
Nancy Moriarity, PhD, 2019 - 2020 Chair of Feeding Tomorrow, earned her B.S., Biology, from the University of Illinois at Urbana Champaign. She also earned her Ph.D. in Nutritional Sciences from the University of Illinois, specializing in lipid chemistry and biochemistry. Before her retirement in 2016, she supported Global R&D strategy, providing strategic leadership to the arm of PepsiCo’s R&D function providing shared services to global category R&D teams. Prior to this, Nancy was a part of Frito-Lay and completed post-doctoral work at USDA.
Donna Rosa, 2018 - 2019 Feeding Tomorrow Liaison of the IFT International Division, is an international business development services (BDS) consultant specializing in food processing and agribusiness. She works with micro- and small enterprises in developing countries, offering advisory services such as business analysis, business plan development, market research, training, organization development, and counseling. She has a special interest in food security and utilizing food science to address it.
Matt Teegarden, Ph.D., recently completed his Ph.D. in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNext Food Disruptors podcast
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A team of MIT researchers has come up with a new approach to fortifying foods by encapsulating micronutrients such as iron and vitamin A—a strategy that they hope will help fight malnutrition in the developing world.
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.
A nonstick wrap that repels bacteria has potentially valuable food packaging applications, according to the researchers at McMaster University in Canada who developed it.
With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
The 2019 Food Technology Subject & Author Indexes are guides to content published in the magazine during calendar year 2019.
The human gut microbiome is getting a lot of attention these days as researchers begin to link the vast microbial ecosystem of the gut with health and disease.
Biotech crop area grew 1% from 2017 to 2018 to 191.7 million hectares.
While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.
Research scientists at Texas A&M have discovered that insects wounds on the leaves of fruit and vegetable crops may create stress responses and cause the plant to produce more antioxidants prior to harvest.
Nestlé has announced it is launching plant-based sausages in Europe and the United States in the coming months. In other news, Nestlé announced that it will invest up to CHF 2 billion (approximately $2.1 billion) to lead the shift from virgin plastics to food-grade recycled plastics and to accelerate the development of innovative sustainable packaging solutions.
Molson Coors has announced plans to cease production at its Irwindale, Calif., brewery by September 2020.
Almark Foods has expanded its voluntary recall first announced on Dec. 20, 2019, to include all hard-boiled eggs manufactured at the firm’s Gainesville, Georgia facility, including all retail, pillow pack, pouch pack, frozen diced, and protein kit products, due to potential contamination with Listeria monocytogenes.
Nearly one in three foodborne outbreaks in the European Union in 2018 were caused by Salmonella.