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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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 look at the market and regulatory landscape for CBD edibles.
News about food science research, food companies, food regulations, and consumer/marketplace trends
Highlights from IFT’s Food Safety Transformation InFocus.
Highlights from the IFT Careers InFocus virtual event with keynote speaker Andrew Yang and expert panelists discussing the future of work.
How the food chain is (finally) adopting and embracing digital transformation.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
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.
