Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a transdisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent. To meet these challenges head-on, we must replace conventional strategies with provocative ideas and disruptive innovations. In this first episode of “Food Disruptors,” Dr. Joshua Peschel and Prof. John Coupland discuss disruptive moments in the science of food, what form future food disruption may take, and why investing in science of food entrepreneurship is vital to the future of food sustainability.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
John Coupland, Ph.D., C.F.S., IFT Past President 2016-2017, Professor of Food Science and Chair of the Ingredients as Materials Impact Group, Penn State University
Joshua Peschel, Ph.D., Assistant Professor of Agricultural and Biosystems Engineering and Black & Veatch Faculty Fellow, Iowa State University
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.
This column provides information about using packaging design to communicate the distinctive value of meat and to protect meat to ensure waste is minimized.
A question-and-answer interview in which Bernhard van Lengerich discusses the Seeding the Future Global Food System Challenge.
A look at emerging applications for spent grains.
An exploration of the importance of water conservation in food and beverage processing and new technologies to help bring it about.
A look at healthful fruit and whole grain ingredients for food formulating
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
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.