Last year, the Innovation Institute for Food & Health (IIFH) seeded projects in food, agriculture, health, engineering and technology. Having consulted with research and industry colleagues in 2015 and 2016, two interdisciplinary themes have subsequently emerged as priorities. This year, a partnership with the Energy Institute at Colorado State University will focus on innovative solutions at the interface of energy and food.
The joint endeavor between Colorado State University (CSU) and the University of California at Davis (UCD) will emphasize technologies and processes to address energy inefficiencies, food safety and nutritional content in food preservation. An illustrative area of interest includes, but proposals should not be limited to, innovations to augment cold storage approaches, such as improving traditional drying practices used for tree nut, corn and rice preservation in the US. Instruments of change beyond food preservation technologies include advances in packaging, distribution, consumer education and behavior, as well as market and policy drivers.