Tag Archives: food science

Episode 12: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation

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‘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 postharvest 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 the Rockefeller Foundation’s Yieldwise Program.

Panelist: Rafael Flor
Co-Host: Donna Rosa
Host: Matthew Teegarden PhD

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Episode 1: What Is Food Disruption And Why Is It Important?

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Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a multidisciplinary 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 the first episode of “Food Disruptors,” Dr. Joshua Peschel and Prof. John Coupland will discuss why investing in entrepreneurship in the Science of Food is essential and will provide an overview of the innovations of today that will ensure that the food system of tomorrow is sustainable, safe, nutritious, and accessible to all.

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