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
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Seeking a way to increase grain yield, researchers at The University of Hong Kong, the University of Calgary, and Rothamsted Research collaborated on a study that lays the foundation for improving rice yields by augmenting the size and weight of grains by 10%.
The latest research published in Environmental Science & Technology showed that tiny mealworms are not only able to eat and digest various forms of chemical-laden plastic waste, but they also remain safe as a protein-rich food source for other animals.
Researchers at the University of Surrey and Deakin’s Institute for Frontier Materials investigated the effects of plastic pollution in water. They determined that the freshwater that enters water and wastewater plants contains perhaps millions of tiny pieces of plastic that existing water treatment plants are not designed to detect, remove, or effectively treat.
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.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
IFT President Pam Coleman reflects on the achievements of 2019 and the challenges and opportunities awaiting in 2020.
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?
Mondelēz International has announced an agreement to acquire a significant majority interest in Give & Go, a North American manufacturer of sweet baked goods.
Mintel has announced two trends that are impacting the global packaging industry this year: Ahead of the Recycling Curve and In-Store Refill.
According to The Wall Street Journal, Amazon.com introduced its checkout-free technology in a large grocery store, called Go Grocery, in Seattle on February 25.
Graphic Packaging International (GPI) has launched a new line of PaperSeal trays, offering brands and retailers the opportunity to replace modified atmosphere packaging (MAP) and vacuum skin packaging (VSP) plastic trays with a new barrier-lined paperboard alternative.
U.S. Secretary of Agriculture Sonny Perdue has announced the Agriculture Innovation Agenda, a department-wide effort to align resources, programs, and research to position American agriculture to better meet future global demands.
