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 dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
Technology and robotics positioned to take grocery shopping to the next level.
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.
Danone North America and Brightseed, a biosciences company and developer of artificial intelligence (AI) that maps novel plant nutrients to human health, have announced a new partnership.
Motif FoodWorks, an ingredient company serving the plant-based food market, has announced an exclusive research collaboration and license option with the University of Guelph in Guelph, Ontario, Canada.
A protein called phytochrome B, which can sense light and temperature, triggers plant growth and controls flowering time. How it does so is not fully understood.
The cell-based meat, poultry, and seafood company Memphis Meats has closed a $161 million Series B funding round. Thus far, the company has raised more than $180 million.
Research scientists at Texas A&M have discovered that insects wounds on the leaves of fruit and vegetable crops may create stress responses and cause the plant to produce more antioxidants prior to harvest.