December 2020 Virtual Meeting

Perspective on sustainability and climate change in the food industry

Overview:
Achieving a more sustainable food system through food science and engineering: The overexploitation of natural resources has amplified the pressure on ecosystems leading to imbalances such as climate change and threatening the wellbeing of future generations. As a heavy user of natural resources food systems is associated with potential savings and improvements for the global greenhouse gas emissions, water and energy demand, land use, etc. On the other hand, as a well-known figure, more than a third of the global food production is either wasted or lost. Food science and technology improvements play an important role in natural resource efficiencies, food waste reduction through shelf-life extensions while delivering safe foods for human consumption. This presentation will highlight current measures in food production, processing, and packaging; sustainability assessments; and potential improvements through food science and technology and how future professionals can benefit from the necessity of life cycle-thinking in food industry

What is Regenerative Agriculture? We depend on thriving farms for all food we make and eat, but there are many challenges facing the productivity and livelihoods of farmers. Regenerative Agriculture can help address these challenges. RA is a holistic, principles-based approach to farming and ranching that seeks to strengthen ecosystems and communities which helps maintain a steady supply of high-quality ingredients. We are working to advance the science of RA to better understand its economic and environmental impacts. We are measuring outcomes such as improvements to soil health, water quality, bird and insect diversity and farmer economic resilience.

Speakers

Sustainable food systems: Dr. Ziynet Boz, Assistant Professor of Sustainable food systems engineering at University of Florida and Chair IFT Food Packaging Division

Dr. Ziynet Boz has an educational and practical background in food engineering, food processing, and packaging engineering areas. Dr. Boz has completed her Ph.D. at the Department of Agricultural and Biological Engineering at the University of Florida as a Fulbright scholar. She is currently working as the Assistant professor of Sustainable food systems engineering at the ABE Department at the University of Florida. Her focus areas are sustainable processes, utilization, and engineering solutions, food loss and waste, sustainability assessments, and modeling.

Regenerative Agriculture: Dr. Tom Rabaey is a Principal Scientist of agricultural sciences, General Mills

Tom Rabaey is a Sr. R & D Manager leading the Agronomy Sciences group focused on oat variety development, agronomy research, organic and regenerative agriculture practices, and is liaison for global agronomy at General Mills in Minneapolis, MN. Tom Rabaey holds a B.S in Agronomy Sciences from South Dakota State University and M.S and PhD in Agronomy Sciences and Entomology from the University of Wisconsin – Madison. In 1995 Tom began work with General Mills, Inc. and has worked on many brands for the company including Green Giant, Nature Valley, Cheerios, and the organic brands of Muir Glen, Cascadian Farm, and Annie’s Homegrown Organic. Tom Rabaey grew up on a diversified family farm near Minneota, MN where he still has an active role in management of the operation.

Reservations

On-line credit card payment is required. Reservations are due by Monday, December 14 at 11:00 AM. If you have additional questions or need to cancel, please email Emily Grisbeck at Emily.Grisbeck@genmills.com

NOTE: Everyone needs to register.

Schedule

Monday, December 14, 2020

Cost

Reservations must be made by Monday, December 14, 2020 at 11:00 AM