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The innovation lab provides Cargill with a pipeline of software engineering and data science students and graduates ready to modernize agricultural supply chains and food systems across the globe.
Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.
Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.
The University of Idaho (U of I), Moscow, Idaho, is now home to The Idaho Center for Agriculture, Food and the Environment (CAFE) education and outreach complex at the Crossroads Point Business Center.
The goal is to work collaboratively with start-ups and universities to identify sustainable and scalable science and technology solutions to accelerate the innovation of products that meet local consumer needs.
Nestlé S.A., Switzerland, kicked off a research and development (R&D) innovation challenge in Sub-Saharan Africa as part of the company’s efforts to contribute to the local innovation ecosystem.
Danone, France, celebrates 100 years of yogurt making by opening access to its collection of 1,800 yogurt strains to foster cooperation in food, health and sustainability research.
The University of Idaho (U of I), Boise, Idaho, announced plans to build a new meat science and innovation center that will house Vandal Brand Meats, which are produced by students, faculty and staff from the College of Agricultural and Life Sciences Department of Animal and Veterinary Science, on the Moscow campus.
Research at the Miller Center will target key issues of efficiency and sustainability in poultry production, avian health and well-being and food safety and quality.
Auburn University, Auburn, Ala., built a 30-acre, multi-facility complex that encompasses an administration and classroom building, and is scheduled to open April 10.
Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.
Nestlé’s researchers collaborate with scientists at local and international academic institutions, enabling them to make scientific discoveries and to advance the quality of Nestlé’s products.
Nestlé S.A., Switzerland, announced plans to bring together its two scientific discovery units, the Nestlé Research Center and the Nestlé Institute of Health Sciences, to build one organization called Nestlé Research.
Dairy Sustainability Framework (DSF), Belgium, launched five further global indicators for public reporting of the industry’s progress under its 11 sustainability criteria.
