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Fonio Chips maker Yolélé Foods has developed techniques to reduce fonio postharvest losses and now markets chips and pilafs made with fonio grown in West Africa.
A program to scale up locally made baby food in Cameroon addresses food insecurity in early childhood.
Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.
In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.