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    Today, the United States spends $218 billion a year growing, processing, transporting, and disposing of food that is never eaten. Fortunately, there are a number of ways to reduce food waste.Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for how we can address food loss due to poor transportation and storage. Link available in bio or copy/paste this link: http://bit.ly/IFTFoodWaste Today, we are celebrating women in science for International Women's Day! The International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. These particular five women have been at the forefront of some of today’s most complex and controversial scientific issues including genetic engineering and lab-grown meat. In addition to highlighting their work, these interviews explore the influence of gender in food and science. Click link in bio #IWD2017 #internationalwomensday #womeninstem #foodscience http://hubs.ly/H06wKB60 Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. Fruits and vegetables have the highest wastage rates of any food. What can we do with spilled, wilted, blemished produce? Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for bringing life back to the "ugly" lettuce. Link available in bio or copy and paste the following to view solution: http://bit.ly/IFTFoodWaste #Repost @hanna_instruments ・・・
The Hanna Texas team had a great time at @iftfoodscience's Lunch & Learn at @nasajohnson on 2/23. Hanna USA proudly sponsored this event featuring a talk by @nasa scientist Dr. Shannon Walker, a tour of the food lab facility, and behind-the-scenes tour of Mission Control! Thank you again to IFT and NASA for an incredible event.

Food Scientists and Chefs Offer Advice

At the end of Sunday’s IFT/RCA Culinology presentation— “Connecting Art & Soul to Science through Culinology”—moderator Dr. Lauren Shimek (IDEO) asked the three panelists to share their advice on how food scientists can get into and understand the culinary world, and vice versa. This is what the panelists had to say:

“Go eat. But don’t go to the fancy places. Go to dives … that’s where the fun stuff is happening. Go to enjoy and also go to be critical about what they did with the food.”
—Chef Andrew Hunter, Culinary Craft

“For the chefs they should spend time with ingredient suppliers. Push yourself into the science. Some flavor labs are very open to having people come in and visit. You may be uncomfortable but you are going to see a different perspective. Go into labs and watch what they are doing. You’ll get a better appreciation and better understanding of how they work.”
—Judy Lindsey, Product Dynamics

“Cook. Just experiment and try different flavor combinations. Sometimes it works and sometimes it doesn’t. Also, explore cookbooks, and don’t necessarily follow the recipe. Experience is the greatest teaching tool there is, especially in culinary.”
—Dr. Samir Amin, Two Chefs On A Roll

Kelly Frederick
Food Technology magazine
Digital Media Editor

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