Introduction: The Genomics of Lactic Acid Bacteria: From Fermentation and Probiotics to the Microbiome and CRISPR
For many centuries, fermented foods like cheese, yogurt and kefir have relied on lactic acid bacteria (LAB) for their flavor, nutrition, texture and shelf life. The art of fermentation has now become a science through genomic sequencing of LAB, which has improved the stability of the fermentation process and yielded insights into the probiotic properties of fermented foods and their interaction with the human gut and microbiome.
Todd Klaenhammer, Ph.D., Todd R. Klaenhammer is a William Neal Reynolds Distinguished Professor of Food Science, Microbiology, and Genetics in the College of Agriculture and Life Sciences at North Carolina State University. He received his bachelor's degree (1973), master's degree (1975) and Ph.D. (1978) from the University of Minnesota in the College of Agriculture, Food, and Environmental Sciences. He has demonstrated outstanding, award-garnering achievements in research and teaching. He is a nationally and internationally recognized speaker, scientist, and pioneer in the field of molecular genetics applied to lactic acid bacteria used in food fermentations and human health.
Rodolphe Barrangou Ph.D., M.B.A. Rodolphe Barrangou is an Associate Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, a NC State University Scholar, and the Todd R. Klaenhammer Distinguished Scholar in Probiotics Research. In 2017, Barrangou was named Editor-in-Chief of The CRISPR Journal, a peer-reviewed journal covering the field of genome editing and CRISPR research, which debuted in February 2018. He was elected to the National Academy of Sciences in 2018. Dr. Barrangou earned a BS in Biological Sciences from the Rene Descartes University in Paris, France; a MS in Biological Engineering from the University of Technology in Compiegne, France; a MS in Food Science from NC State University; a PhD in Genomics from NC State University; and a MBA from the University of Wisconsin-Madison.
E. Allen Foegeding E. Allen Foegeding is a William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University. He started at N. C. State University in 1982 after completing his Ph.D. at the University of Minnesota. His career has focused on advancing the understanding of chemical and physical properties of foods through teaching and research. Allen has taught courses in Food Chemistry, Muscle Foods, and Colloidal and Polymer Properties of Foods. His research has provided insight into how food biopolymers function in foods, with a focus on whey proteins in forming sols, foams, and gels. Allen is a fellow in the Institute of Food Technologists, the Agricultural and Food Chemistry Division of the American Chemical Society, the Royal Society of Chemistry (UK), and the American Association for the Advancement of Science. In 2016 he received the Nicolas Appert Award for preeminence in and contributions to the field of food technology.
Introduction by: Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio 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.
In this column, the author describes how integrating AI strategically and responsibly, companies can unlock its full potential, creating innovative, high-quality, and compliant food products that meet evolving consumer and industry demands.
Thomas van den Boezem of PeakBridge discusses food and agriculture venture capital investment trends.
University of Toronto professor emeritus Levente Diosady, the recipient of the 2025 IFT Lifetime Achievement Award in Honor of Nicolas Appert, has earned a superhero moniker for his double-fortified salt innovation that has provided vital nutrients to millions.
S2G Investments Managing Partner Chuck Templeton shares his take on the current food system investment climate.
With the advent of GLP-1 drugs, perspectives about weight management are changing. Ted Kyle hopes the food industry can make some changes, too, to better serve all consumers.
University of Copenhagen professor Susanne Gjedsted Bügel is leading a unique two-year project designed to develop the next generation of the Nova classification system.
Olam International, in partnership with Agropolis Fondation, has launched the fourth biennial Olam Prize for Innovation in Food Security, an award seeking ground-breaking scientific research that can deliver transformational impacts within global agriculture.
A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.
An international group of almost 50 scientists identified 75 emerging innovations and drew up eight action points to accelerate the transition to a sustainable and healthy food system.
Nestlé has expanded the use of the IBM Food Trust blockchain technology platform to its Zoégas coffee brand.
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.