Introduction: Leveraging your network: How collaboration is key to solving the challenges of tomorrow
Collaboration is becoming more essential to solve the challenges that are facing our industry. This episode, organized by the IFT Sensory & Consumer Sciences Division, features two seasoned professionals and longtime members of IFT. They share their experiences while working in interdisciplinary teams, discuss hurdles and hopes for the future, and talk about the role of IFT to encourage and facilitate collaboration.
Stephenie Drake, is the Sensory & Application Development Manager at Daisy Brand. Stephenie is interested in developing sensory attributes of products that will meet consumer's expectations in the different applications.
Prof. Cordelia Selomulya is an ARC Future Fellow and is leading the Biotechnology and Food Engineering group with an internationally recognised reputation in particle and drying technology research, particularly for food and dairy applications. She is the director of the Australia-China Joint Research Centre for Future Dairy Manufacturing, a joint strategic initiative funded by the Australian and Chinese governments, and industry partners in both countries, including Bega, Saputo Dairy Australia, Fonterra, Gardiner Foundation, Food Innovation Centre, COFCO, and Mengniu Dairy. She is also the director of Graduate Research Industry Partnership (GRIP) for the Food and Dairy industry. She is the past chair of the Nutracetical and Functional Foods Division (2018/2019) of the IFT.
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
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.
Walmart recently unveiled its Alphabot robotic system, an automated system that is set to revolutionize grocery order fulfillment by enabling quicker, more efficient order picking.
Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.
Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.
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.
“A Star is Born” is one of the Innova Market Insights top 10 trends for 2020, highlighting how the food industry continues to experiment with novel and unusual ingredients in order to move them into the mainstream.
With the COVID-19 pandemic spreading throughout the United States, more people working from home, and social distancing guidance in place, U.S. restaurant customer transactions declined by 8% in the week ending March 15 compared to a year ago, according to the NPD Group.
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.
Throughout the world, businesses have been forced to close or scale back operations, furlough employees, or reduce hours due to the COVID-19 pandemic. Retailers, such as Albertsons Companies, one of the largest food and drug retailers in the United States, are now partnering with companies to provide part-time jobs to their employees who have been furloughed or had their hours cut.
According to a Pew Research Center survey, about half (51%) of U.S. adults think GM foods are worse for people’s health than foods with no GM ingredients, while 41% say GM foods have a neutral effect on health.