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.
Host:
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 new biomarker identified by researchers at the University of Reading in the United Kingdom, the University of California Davis, and Mars Inc. allows for more accurate measurement of human flavanol intake, a finding that will enable researchers to study the health benefits of flavanols better.
Researchers at Penn State University developed a composite antimicrobial film that can keep foodborne pathogens at bay and could one day be used to decrease outbreaks of foodborne illness.
Seeking a way to increase grain yield, researchers at The University of Hong Kong, the University of Calgary, and Rothamsted Research collaborated on a study that lays the foundation for improving rice yields by augmenting the size and weight of grains by 10%.
New research presents interesting findings on how wild strains of molds evolved into the ones used in cheese production today.
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.
Mondelēz International has announced an agreement to acquire a significant majority interest in Give & Go, a North American manufacturer of sweet baked goods.
Mintel has announced two trends that are impacting the global packaging industry this year: Ahead of the Recycling Curve and In-Store Refill.
Graphic Packaging International (GPI) has launched a new line of PaperSeal trays, offering brands and retailers the opportunity to replace modified atmosphere packaging (MAP) and vacuum skin packaging (VSP) plastic trays with a new barrier-lined paperboard alternative.
U.S. Secretary of Agriculture Sonny Perdue has announced the Agriculture Innovation Agenda, a department-wide effort to align resources, programs, and research to position American agriculture to better meet future global demands.
A study published in the journal Manufacturing and Service Operations Management suggests that in most cities, a small increase in the number of grocery stores would result in less wasted food, a significant contributor to climate change.
