$70K Food/Ag/Tech Startup Experience – 2019 Grad Innovator Fellowship
Learn directly from venture capital groups how to move research ideas into the marketplace. The Innovation Institute for Food & Health (IIFH) partners with mission-aligned venture capital groups to offer UC Davis postdoctoral fellows, or PhD students in their last 1-2 years of study, unique opportunities for learning about the process of landscaping and vetting startups in food, agriculture and health. Up to $70K in funding available. Applications are DUE May 30, 2019 – or UNTILL FILLED.
UC Davis Connects with Industry Leaders at World Agri-Tech Innovation Summit.
#WorldAgriTech is "one of the premier convening venues for ideas, technology development and innovation — bringing together a global mix of established players, innovation-driven startups, investors and technology developers in agtech,” said Dushyant Pathak, associate vice chancellor for UC Davis Research and executive director of Venture Catalyst at #UCDavis.
“Our strong presence at the summit was invaluable in providing visibility to the innovation being led by UC Davis and our research partners at other universities — laying the foundation for future product development by our industry colleagues.”
UC Davis joined over 1,300 industry leaders at this year's World Agri-Tech Innovation Summit in San Francisco with the goal of accelerating the advancement of agtech solutions to transform the food supply chain into a more sustainable, affordable and nutritious system for future generations. The
Join the first of our microbiome seminar series beginning in May:
"Loop Genomics LoopSeq™ single-molecule long-read sequencing" by Loop Genomics CEO & Founder Dr. Tuval Ben Yehezkel.
See flyer for details! #ucdmicrobiome#microbiome#ucdavis#seminar
via UC Davis Microbiome Special Research Program
The latest Tweets from IIFH (@UCDavisIIFH). The Innovation Institute for Food and Health (IIFH) makes uncommon connections between sectors and disciplines to catalyze innovation across food, ag & health
IIFH researchers, in collaboration with the Foundation for Food and Agriculture Research, are working to improve drying methods and shelf-stablilty of products across the food system. “This new method will use innovative moisture-absorbing technology instead of exclusively relying on heated air to dehydrate produce, such as grains, nuts, rice and seeds, for optimum storage and distribution,” said Donis-Gonzalez, Postharvest Engineer & Cooperative Extension Specialist, UC Davis Biological and Agricultural Engineering