Introduction: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation
‘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 the Rockefeller Foundation's Yieldwise Program.
Rafael Flor has 20 years of progressive work experience in international development. He has worked with development institutions, in academia, the private sector, and philanthropy. In his role leading the YieldWise initiative as a Director at the Rockefeller Foundation, he has been supporting partners to embed the food loss and waste agenda into their institutional priorities, investments, and operationsHe held positions with the Earth Institute at Columbia University, Armajaro Trading—now Ecom Trading, the MDG Centre | West and Central Africa, the United Nations Development Programme, and Escuela Agricola Panamericana, Zamorano. Rafael holds a master’s degree in Public Administration from the School of International and Public Affairs (SIPA) at Columbia University and a Bachelor degree in Agricultural Engineering from Escuela Agrícola Panamerica, Zamorano.
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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The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.
Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.
As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
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.
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.
The U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS) has announced a regionalization agreement with China for the safe trade of poultry products.
U.S. Department of Agriculture (USDA) program leaders this week emphasized the effectiveness of the agency’s response to the COVID-19 crisis, both for employees and U.S. consumers dependent upon the food supply.
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.
While many consumers report being unable to find the pantry staples they seek at their local grocery stores, the U.S. Food and Drug Administration (FDA) emphasized that there are no nationwide food shortages.
As restaurants across the country were shuttered in a bid to promote social distancing and stop the spread of COVID-19 caused by the novel coronavirus, trend researcher Datassential released the results of a new study that assessed consumers’ level of concern about catching the virus when visiting a food establishment.