"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.
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).
Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.
Oatly, maker of oatmilk, has received $200 million in equity led by Blackstone Growth.
As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.
In a FIRST session on local solutions to global challenges on Tuesday, three very humble experts on food, nutrition, and agriculture challenged the audience to flip that thought process and seize the opportunity to learn at the grassroots level from members of indigenous communities.
The COVID-19 pandemic plunged millions further into food insecurity, but it also brought issues to the forefront that may help advance the United Nations’ Sustainable Development Goal of “Zero Hunger,” agreed chief science officers who gathered on Monday for a roundtable discussion during the FIRST virtual event.
Donna Rosa and the panelists for the FIRST panel discussion “Food for Good—Making a Difference in Developing Countries” have a common mission and shared commitment that closely aligns with the “Zero Hunger” theme of the IFT virtual event.
To naysayers who doubt that zero hunger goals are realistic and achievable, Ertharin Cousin counters with a simple, direct question: If China can do it, why can’t everyone?
The new field of Food Science for Relief and Development (FSRD) offers a fresh, high-impact approach to tackling problems of global food security, poverty, and malnutrition.