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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A nonstick wrap that repels bacteria has potentially valuable food packaging applications, according to the researchers at McMaster University in Canada who developed it.
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.
Keeping ‘bad cholesterol’ at bay may be as simple as consuming one avocado a day, according to the results of research conducted by scientists at Pennsylvania State University.
A research initiative at the University of British Columbia called the Sea Around Us conducts research on the fisheries of the world and their effects on aquatic ecosystems.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
What are the best and most sustainable options for addressing the food supply challenges that await as the world's population soars and becomes increasingly urbanized?
More plant-based foods in the next decade, cultured meat and underutilized seafood species at mid-century, and customized nutrient patches and pills 150 years from now, according to a “Future of Food Report” from British supermarket chain Sainsbury’s as part of its 150th anniversary celebration.
As consumers seek more ‘natural’ products with fewer additives and ‘simpler’ ingredients, more knowledge of what’s in their food, and how their food is made, this clean label movement is spurring innovations in product development in the food industry.
It’s not uncommon for people to use the internet to research their health concerns by entering their symptoms in a search engine like Google. Now, that data may help identify potentially unsafe restaurants faster and with more accuracy than traditional methods.
An international group of researchers led by Brazilian scientists has assembled the most complete genome sequence of commercial sugarcane.
Gruppo Grigi has reached an agreement with IBM Food Trust for Aliveris brand pasta to use IBM Food Trust to trace the provenance of their pasta, which is made from 100% organic Italian wheat using non-GMO soybeans, and was produced in facilities using the traditional bronze drawn method of forming the pasta shape.
Verdeca, a joint venture between Arcadia Biosciences and Bioceres Crop Solutions, has successfully completed the regulatory review process and received approval for its HB4 drought and herbicide tolerant soybeans from the Paraguayan Minister of Agriculture, through the National Commission for Agricultural and Forestry Biosafety.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
Although the global average temperature has increased 1.4 degrees Fahrenheit over the past 100 years, the corn belt of the U.S., one of the most agriculturally productive regions of the world, has experienced a decrease in temperatures in the summer during the growing season.