"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 Grameen Foundation.
Director, Agriculture Innovations, Grameen Foundation, is a committed international development professional with 15 years experience developing and implementing agriculture and food security programs. At Grameen Foundation, she leads the innovation in agriculture transformation strategy and oversees engagements with a range of public, private and government partners. She is a co-author on USAID’s Feed the Future publication Data-driven Agriculture: The Future of Smallholder Farmer Data Management and Use, which outlines the transformative aspects of digital farmer profile data to support market-led smallholder engagement strategies more efficiently, effectively and sustainably. She has professional experience related to agriculture finance for smallholder farmers in Malawi, Kenya, Rwanda, Ethiopia, Indonesia and Kyrgyzstan. Mona holds a Master’s degree in International Agriculture Development from the University of California, Davis, and served as a small enterprise development volunteer with the U.S. Peace Corps in Mali.
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.
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
In a study conducted at the University of California, Berkeley, researchers used experimental evolution to identify the core microbiome of commercial tomatoes by searching for microbial communities that could defend against random microbes landing on the plants.
According to the Associated Press, Amazon has debuted a new smart shopping cart called the Dash Cart.
Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.
Scientists have further decoded how mammalian brains perceive odors and distinguish one smell from thousands of others.
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.
IFT President Noel Anderson reflects on the power of gratitude and the value of IFT volunteers.
News about IFT members and events
News about food science research, food companies, food regulations, and consumer/marketplace trends.
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”