Under Review - THE PRODUCTION BOARD - 2019 INNOVATOR FELLOW (DUE May 30, 2019)
A technology incubator and investment holding company aiming to improve the efficiency and economics of global food and agriculture markets, The Production Board will host the Innovator Fellow in San Francisco .
Applications are due May 30, 2019 – or until filled. Click here to learn more.
Under Review - FOOD FOR THOUGHT WORLDWIDE VENTURES - 2019 INNOVATOR FELLOW (DUE May 30, 2019)
An early-stage venture fund investing in breakthrough hardware, software and biotech solutions for the massive, worldwide food system, Food for Thought Worldwide (FTW) Ventures will host the Innovator Fellow in San Francisco.
Closed - BETTER FOOD VENTURES - 2019 INNOVATOR FELLOW
“Connecting people who are feeding the world with people who are changing the world through tech innovation.” International agrifood information and communications technology investors at Better Food Ventures will host a UC Davis graduate student fellow in Silicon Valley.
Better Food Ventures Fellow: Machine learning for precision epidemiology in response to livestock disease
Closed - TECHACCEL - 2019 INNOVATOR FELLOW
Technology and venture development organization TechAccel will host a UC Davis graduate student fellow at the Danforth Center for Plant Science in St Louis.
TechAccel Fellow: Leveraging natural maize metabolites to enhance crop resilience to fungal disease
Closed - FOODSHOT GLOBAL - 2018 INNOVATOR FELLOW
New investment platform, FoodShot Global (FSG), kicked off the program, by hosting a UC Davis graduate student in New York.
Inaugural Fellow: Mastering biochar for improved agricultural performance
In the second open call for proposals from the Innovation Institute for Food & Health (IIFH), applicants from across multiple sectors and disciplines were encouraged to collaborate in designing cutting-edge projects to improve energy efficiency across the food system. An initial joint endeavor between the Energy Institute at Colorado State University (CSU) and the University of California at Davis emphasized technologies and processes to address energy inefficiencies, food safety and nutritional content in food preservation.
Energy inputs present the greatest cost for food production and processing. Yet ineffective preservation results in huge spoilage waste across storage and distribution channels, and introduces food-borne toxins that affect countless populations in the US and abroad. Disrupting this high-cost, high-waste scenario is our target for impact for this program.
FOOD – Reducing energy use and waste in food preservation
ENERGY – Saving energy through gasification of food waste to fuel food preservation
Analysis of food processing and agricultural waste streams to explore the commercial potential of a waste-to-energy gasification technology supplying food preservation processes.
AGRICULTURE (COLLABORATION) – Partnership with Foundation for Food & Agriculture Research
IIFH worked with national partner Foundation for Food and Agriculture Research (FFAR) to develop $1.79 million food waste and drought tolerance programs to improve drying methods and shelf-stablilty of products across the food system.
In the first open call for proposals from the Innovation Institute for Food & Health (IIFH), non-profit and industry applicants from across multiple sectors and disciplines were encouraged to collaborate in designing cutting-edge projects to accelerate transformation at the interface of food, agriculture and health. Transdisciplinary perspectives can revolutionize sustainable agriculture and food safety, and secure access to nutrition for all.
Our first pilot brought county families together with expertise from the Yolo County Food Bank, Family Hui and UC Davis to address prevalent issues of food insecurity and food waste locally. IIFH went on to fund uncommon collaborators across a portfolio of projects in the broad fields of food, agriculture, health, engineering and technology.
HEALTH – Assessing the health impacts of wheat varieties
HEALTH – Improving the quality and safety of Rwanda’s dairy market
A community-based curriculum to train smallholder farmers in Rwanda on ways to improve the quality and safety of the country’s dairy infrastructure, as it aims to double milk consumption by 2018.
ENGINEERING – Developing the ultimate weapon against bacteria
A techno-economic analysis of novel biologics production and use for food safety antimicrobials, and an alternative to traditional antibiotics.
TECHNOLOGY DEVELOPMENT – Using insect surveillance to reduce pesticide use
Application of sensor technology and big data to create a collection of sensors and algorithms to monitor pests and insects, reducing use of pesticides and crop damage.
TECHNOLOGY DEVELOPMENT – Mapping and coordinating data between food systems and stakeholders
Development of a centralized framework and location for mapping, developing, storing and interpreting data streams between food systems and stakeholders to lay the foundation for a technology driven food system.
AGRICULTURE – Developing a production pipeline for a plant-based meat substitute
Improving cropping, harvesting, handling and post-harvest methods to develop a reliable supply of protein derived from alfalfa.
AGRICULTURE – Creating optical assays to detect crop exposure to drought
Developing a hybrid platform that couples biological specificity with nanochemistry to detect specific crop stress in real time.
FOOD – Applying Design Thinking to systemic food challenges
Training students in evolved Design Thinking and rapid prototyping to create solutions for systemic food challenges, such as waste.
FOOD (COLLABORATION) – In Partnership with Yolo Food Bank
IIFH’s first pilot project used abundant local produce to create a delicious and nutritious shelf-stable meal reflecting the cultural preferences of predominant food insecure families in Yolo County.
Growing innovation network encompassing industry, research, technology, finance, government, and non-profit sectors.