Introduction: Food Foundations Part 3 - Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition 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 post-harvest 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 Barilla Center for Food & Nutrition Foundation.
Panelist:
Marta Antonelli, PhD leads the Research Programme of the BCFN Foundation since 2017. She brings 10+ years of experience as researcher, lecturer, consultant and journalist in the fields of sustainable food production and consumption, agricultural policy, water governance and environmental footprints. Her experience includes positions, among others, University of Roma Tre, University IUAV of Venice and the Swiss Federal Institute for Aquatic Science and Technology. Currently she is a Research Fellow of the Euro-Mediterranean Centre on Climate Change. She holds MSc in International Economics (La Sapienza University of Rome), Development Studies (SOAS, University of London) and a PhD in Geography (King's College London).
Co-Host:
Donna Rosa 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. She has held leadership positions in local IFT chapters and is currently the Feeding Tomorrow Liaison for the International Division.
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
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.
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.
A review of project management and communication resources to enable remote food processing.
Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.
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?
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.
The U.S. FDA has announced in a letter of enforcement discretion that it does not intend to object to the use of certain qualified health claims regarding consuming certain cranberry products and a reduced risk of recurrent urinary tract infection in healthy women.
According to a group of research, policy, and government experts, the United States needs to strengthen and increase funding for federal nutrition research and improve cross-governmental coordination in order to accelerate discoveries, grow the economy, and—most importantly—improve public health, food/nutrition security, and population resilience.
The 2020 DGAC revisited the topic of added sugars and concluded that a more appropriate target to help mitigate cardiovascular disease and obesity is to lower the number to 6% of energy from added sugars for the 2020–2025 Dietary Guidelines for Americans.
The U.S Department of Agriculture (USDA) has posted the 2020 Dietary Guidelines Advisory Committee’s final scientific report, an objective review of the latest available science on specific nutrition topics.
