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
- Utilizing microbiome and bioinformatic tools to improve poultry meat preservation, and develop indicators predictive of quality, shelf-life and nutritive status.
- Developing mobile, scalable and inexpensive desiccant technologies to enhance food preservation, nutrition capture and storage.
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