banner


This year, the Seeding the Future Foundation is funding the first annual Seeding the Future Global Food System Challenge, which aims to inspire and support passionate, diverse and multidisciplinary teams to create game-changing innovations that will help transform the food system to be more sustainable, make healthier diets more accessible, and empower consumers to make choices benefitting both, personal and planetary health. The Institute of Food Technologists (IFT) is proud to officially launch the Challenge, and applications will open on June 7.

To learn more about the Challenge, we’re joined today by the Founder of Seeding the Future Bernhard van Lengerich and IFT CEO Christie Tarantino-Dean.

To learn more about the challenge, please visit: https://www.ift.org/foodsystemchallenge


Participants

BernhardDr. Bernhard van Lengerich started his career with apprenticeships at the Van Lengerich Bakery as Baker and Pastry Chef in Germany. He completed his PhD in Food/Biotechnology at the Technical University of Berlin, Germany. His work experience includes Unilever Germany, RJR Nabisco, New Jersey and the Buehler Group in Switzerland as VP Global R&D Food. In 1994, Bernhard joined General Mills, Inc. in Minneapolis and was Chief Scientific Officer and Vice President for Technology Strategy. He led Strategic Technology Development resulting in major productivity gains and product innovations, he led the GMI Game Changer Program and created a ‘Technology Venturing’ initiative, enabling faster and high impact innovations and expanding GMI’s innovation pipeline. Bernhard has authored/co-author over 150 patents, he is Honorarium Professor at the Technical University of Berlin, Germany and a Fellow of the Institute of Food Technologists, Chicago. Bernhard has been an invited participant in round table discussions at the White House Office for Science and Technology Policy on global protein security under the Obama administration.

Bernhard retired from General Mills in April 2015 and subsequently founded ‘Seeding the Future Foundation’, a 501(c)(3) organization focusing on food and nutrition security. He also founded ‘Food System Strategies LLC’, a strategic advisory firm. After his retirement Bernhard joined Beyond Meat in an advisory role as interim CTO and Head of R&D and served on Beyond Meat’s Board of Directors. Bernhard is a co-founder of Petri, advisory board member of S2G Ventures, and is a board advisor to companies along the food value chain in the US and Europe. He is on the board of the German Institute of Food Technology (DIL) and Bountifield International, a non-profit organization in St. Paul Minnesota.

Christie Tarantino-DeanChristie Tarantino-Dean has worked in association management for over 20 years. She came to IFT from the Association Forum of Chicagoland, which boasts 46,000 association professionals as their members. This work gave her great exposure to the challenges and successes of the more than 1,000 professional societies and trade associations located in Chicago. Prior to that, Christie served as the Executive Director of the Academy of General Dentistry, which has 35,000 members and 62 chapters. While working as the Associate Vice President of Member Relations at the Professional Convention Management Association, she gained extensive experience in convention management. Christie began her association career as Membership Services Director with the Alabama State Bar Association. She holds a B.A. in Political Science from Auburn University at Montgomery, Masters of Public Administration (M.P.A.) from Auburn University at Montgomery. She is a Certified Association Executive (CAE) and Fellow of the American Society of Association Executives (FASAE).

Host

Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

 

More Podcasts

Episode 29: All About Food Safety Culture

In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.

Episode 26: Food Industry Trends We're Predicting in 2021

Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.

Latest News right arrow

Diverse skill sets needed for growing opportunities

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.”

Preparing for a new work paradigm

Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.

No quick fix for employment inequities

Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.

National Honey Board seeks honey–food pairings to encourage consumption of Mediterranean diet

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.

FDA amends its procedures for dairy, infant formula firms exporting to China

The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.

Latest News

Experts Unpack Conflicting Consumer Priorities, Values, and Demands

Values-based marketing and two-way dialogue will become essential tools for CPG brands to engage with an increasingly informed, opinionated—and often conflicted—consumer base, a duo of marketing and consumer behavior experts told FIRST attendees on Wednesday.

Technology Enables a More Sustainable Agricultural Future

FIRST session “Agriculture Innovations Driving the Future of Food Stability”

Investors See Continued Upside for Startups and Agtech Innovators

A panel of investors told FIRST attendees Tuesday that capital markets still have a hearty and unsated appetite for food and agtech innovators.

Why Tapping Into Grassroots Wisdom is so Critical

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.

From Nobel Prize to NASA: Reimagining Food Production

Lisa Dyson, CEO of Air Protein, took FIRST attendees on a ride back to the future with her keynote presentation, “Rising to the Challenge,” which outlined how a century-old technology can be reimagined to meet the 21st century challenge of feeding a growing planet.