Food science is highly underutilized as a means to alleviate food insecurity in developing countries. An emerging discipline called Food Science for Relief and Development (FSRD) seeks to expand the use of food science and technology to address this problem. Food science can extend shelf life and preserve foods, reduce postharvest food loss and waste, increase food safety, add value/improve profits, provide jobs, and help develop economies. While the principles of food chemistry, food engineering, and nutrition are the same regardless of the context, the implementation of food science is very different in low vs. high income countries. Thus, there is a need for specialized curricula and training to develop expertise for effective implementation. This session will explore the field of applied food science for food and nutrition insecurity, the challenges of implementation in developing countries, and present examples of programs that prepare students to solve the problem of global hunger.
Speakers:
Dr. Wan-Yuan Kuo, Assistant Professor of Food Science and Director of MSU Food Product Development Lab, Montana State University
Dr. Juan Andrade, Associate Professor of Global Nutrition and PI Nutrition, USAID's Soybean Innovation Lab, University of Florida
Dr. William Kisaalita, Professor, School of Chemical, Materials, and Biomedical Engineering, University of Georgia
Moderator:
Donna Rosa, Chief Entrepreneurship Officer, EFour Enterprises LLC
Food science is highly underutilized as a means to alleviate food insecurity in developing countries. An emerging discipline called Food Science for Relief and Development (FSRD) seeks to expand the use of food science and technology to address this problem. Food science can extend shelf life and preserve foods, reduce postharvest food loss and waste, increase food safety, add value/improve profits, provide jobs, and help develop economies. While the principles of food chemistry, food engineering, and nutrition are the same regardless of the context, the implementation of food science is very different in low vs. high income countries. Thus, there is a need for specialized curricula and training to develop expertise for effective implementation. This session will explore the field of applied food science for food and nutrition insecurity, the challenges of implementation in developing countries, and present examples of programs that prepare students to solve the problem of global hunger.
Speakers:
Dr. Wan-Yuan Kuo, Assistant Professor of Food Science and Director of MSU Food Product Development Lab, Montana State University
Dr. Juan Andrade, Associate Professor of Global Nutrition and PI Nutrition, USAID's Soybean Innovation Lab, University of Florida
Dr. William Kisaalita, Professor, School of Chemical, Materials, and Biomedical Engineering, University of Georgia
Moderator:
Donna Rosa, Chief Entrepreneurship Officer, EFour Enterprises LLC
