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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.

Nanotechnology and Food: An IFT Perspective

Nanotechnology is a rapidly growing field of research that is revolutionizing various sectors of the economy such as medicine, energy, electronic, and defense; and potentially the food and agriculture sector with on-going research in many areas of application. IFT recognizes the potential to positively impact the food industry as well as the possible environmental, health, and safety implications that may negatively impact the food supply chain. IFT thus supports objective and well-designed research and development efforts that address all aspects of the spectrum. To this end, IFT has taken on a leadership role as a catalyst for research, innovation, and communication, both domestically and internationally. Here are details on IFT activities.

It is noteworthy that interest in nanotechnology and food has significantly increased in recent years in both the public and policy arenas. Particular interest has focused on research discoveries on applications in food, potential safety implications, and regulatory oversight.  A new bill, Nanotechnology Safety Act 2010, introduced in the U.S. Senate by Senators Mark Pryor (D-AR) and Benjamin Cardin (D-MD) is seeking to create a new nanotechnology risk assessment program within the U.S. Food and Drug Administration (FDA). The program will investigate the safety of nanoscale materials intended for use on FDA-regulated products. The bill is seeking an appropriation of $25 million annually between 2011 and 2015 to fund the FDA scheme. For details on the bill visit the Web site.

IFT in collaboration with the FDA, Grocery Manufacturers Association, International Life Sciences Institute-North America, and Nanotechnology Characterization Laboratory of the National Cancer Institute are working to establish and increase the knowledge and understanding of the safety of nanomaterials with potential for use in food-related applications. A comprehensive report on safety of nanomaterials for food applications has been developed and is being prepared for publication in peer reviewed food science and toxicological publications. This will work will help inform regulatory processes and may provide scientific support for the proposed Senate Bill. Furthermore, it will help guide future direction of food nanotechnology through gap identification and development of strategic plans to address consumer, regulatory, and industry needs.

Betty BugusuBetty Bugusu
IFT Research Scientist

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