Transdisciplinary teams working to improve lives through food
Food is basic to life, but the global food system is extraordinarily complex. To sustain the projected eight billion people our planet will host by 2025, world food production must increase by a staggering 40%. We currently lose about 40% of our food to inefficiencies in economics, safety, health, nutrition, security, technology, and policy. It takes innovation, ingenuity that cuts across disciplines, and the best ideas from academia, government, and industry to meet these challenges. Solving local, national and global food challenges is the mission of the Food Innovation Center at The Ohio State University. We have both the tools and talent to improve access to abundant, safe, health-promoting food.
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NewsMore news »
- FIC and CCTS Release a New RFA
- Center Member Sastry Recieves USDA Grant to Continue Studying the Process of Ohmic Heating
- Seed grant 2012 RFP released
- FIC Member Projects Featured in National Cancer Institute Annual Report
EventsMore events »
- May 18 - Regulation of Food Intake in the Brain: Don't Eat Too Fast
- May 18 - FIC Obesity Initiative Seminar: A Local, Supply-Side Perspective on Frontiers in Food Security
- May 25 - The Changing Domestic and International Landscape for Agricultural Biotechnology and Biosafety
- May 25 - The Taste for Fat in Humans
- Jun 01 - Save the Date: 9th Annual Russell Klein Symposium
Member Spotlight
Scharff Analyzes the Economic Costs and Risks of Foodborne Illnesses
Growing up just outside of Washington D.C., FIC member and Associate Professor of Consumer Sciences, Robert Scharff has always been interested in policy issues. As a former FDA economist, he worked on food safety issues which set the stage for most of his research. Read more...
