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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Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
What food manufacturing, food processing, and food packaging companies should be doing to keep workers safe during the COVID-19 pandemic.
The article describes how life cycle assessments quantify the environmental impact of packaged foods, particularly packaging materials.
The article describes how seven pathogens cause 90% of foodborne illness and how foodborne illness can lead to autoimmune diseases.
Food authentication is an important and established discipline for the food industry and multiple tools, thanks to multiple new analytical tools that have revolutionized it.
IFT President Pam Coleman reflects on the personal and food industry impact of the COVID-19 pandemic.
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.
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.
Startup company Apeel Sciences has announced $250 million in new financing led by GIC.
Fresh Del Monte Produce has announced that its subsidiary Fresh Del Monte Japan has begun operations in its newly completed plant in Yokohama, Japan.
Tate & Lyle, a supplier of food and beverage ingredients and solutions, has announced a set of new environmental targets and commitments.
