The Feeding Tomorrow Educator Expo program aims to raise awareness and understanding of the types of careers available for K–12 students in food science and technology. The world needs the brightest minds engaged in the science of food in order to meet the challenges ahead of us to feed a projected population of 9 billion in 2050.
Feeding Tomorrow unites with the Chicagoland Food Science Foundation and FONA International in Chicago to provide an educational experience specifically for educators, teachers, and counselors. The Educator Expo Program will be a virtual event this year, and it includes opportunities to connect with food industry professionals, gain access to teaching resources and experiments, connect with other educators and see what career opportunities exist. The event will be held on Wednesday, July 15. We are currently working to transition the onsite program to a virtual experience and will have more details soon!
Teachers will receive:
Space for this free opportunity is limited to 75 K–12 educators and requires an application to fill out. The application deadline has passed. Participants will be notified of their status on May 1.
If you have any questions, please email email@example.com
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Following IFT efforts to raise awareness among policymakers about the importance of funding food science research, the Agriculture and Food Research Initiative (AFRI) Foundational and Applied Science Program has allocated $39 million for the Food Safety, Nutrition, and Health priority area for the 2021 and 2022 fiscal years.
IFT’s Chief Science and Technology Officer Maria Velissariou, PhD, reflects on the impact of COVID-19 on the global food supply chain, consumer behavior, and food security, and challenges science of food professionals to consider some tough questions as they redefine the path forward.
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The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).