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 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.
The high sodium in a Philly cheesesteak may be a contributing factor to the alarming number of Philadelphia residents with high blood pressure. Food and culinary researchers at Drexel University recently developed a food product that helps Philadelphians continue to enjoy cheesesteaks without guilt.
Researchers at Colorado State University wondered whether supplementing weaning foods with rice bran would improve the outcomes of malnourished infants.
African Swine Fever (ASF) is a hot topic in the food industry. ASF has spread to more than 50 countries, killing millions of hogs. This directly effects pork prices, animal feed markets, imports/exports, and more.
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.
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 article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.
The International Foodservice Distributors Association (IFDA) and FMI – Food Industry Association have announced an ad-hoc partnership motivated by widespread consumer needs fueled by the coronavirus pandemic.
The U.S. Department of Agriculture (USDA), PepsiCo, food logistics company McLane Global, and the Baylor University Collaborative on Hunger and Poverty are teaming up to provide nearly a million meals a week for students in rural schools closed due to the COVID-19 outbreak.
Research firm Nielsen has identified what it describes as “six key consumer behavior threshold levels” tied into the COVID-19 outbreak.
Food industry leaders took part in a teleconference to update U.S. President Donald Trump on the situation over the weekend, and President Trump urged consumers to avoid hoarding essential food supplies in a news conference on Sunday.