From the farmerās gate to your plate: Ļć½¶Ö±²„symposium focuses on food industry
Contact: Mary Kathryn Kight
STARKVILLE, Miss.āFrom the farmerās gate to your plateāthatās the short version of what food science is. The longer version? Thatās what researchers, industry leaders and policymakers gathered April 22 to discuss at Mississippi Stateās āFood Science and Industry in MississippiāAdding Value and Feeding the Worldā symposium.
The event provided a chance for collaboration in food science and agriculture. With the stateās abundant resourcesālike poultry, catfish, and sweet potatoesāparticipants explored creating value-added products to attract new businesses and drive economic growth.
(Video by Sarah Kirk)
āMississippi is an agricultural leader, but thereās so much untapped potential in our food industry,ā said Wes Schilling, director of MSUās Food Science Innovation Hub. āThis symposium is about connecting the dotsāusing research, innovation and education to grow the industry and build a stronger future for the state.ā
Keynote speaker Mindy Brashears, former Under Secretary for Food Safety at the USDA (2019-2021), brought her expertise to the table, reflecting on lessons learned during national supply chain disruptions.
āDuring my time at USDA, it became apparent that food security is national security,ā said Brashears.Ā āOur supply chains were disrupted, and we faced shortages of products on grocery store shelves. Five years later, we have forgotten how fragile the supply chain can be and how we need to continue to invest in this supply chain to ensure that we keep our country fed.ā
Brashears said she hoped the symposium brought attention to how scientific innovations and research from academic institutions have directly impacted the value of agricultural commodities.
āThis is where science meets the real worldāensuring innovations in the lab translate into safer, better food for consumers,ā she said.
āFood science is about connecting the farm to the table, making sure products are safe, sustainable and of the highest quality,ā said Schilling. āItās also about preparing our students to lead the chargeāwhether theyāre creating new products, solving supply chain challenges, or building businesses.ā
Schilling discussed how MSUās Food Science Innovation Hub is integrating food science into diverse academic disciplines such as poultry science, horticulture and chemical engineering.
āNobody knows what food science is until they become a food scientist,ā said Schilling. āItās crucial for safety, preservation and sustainability, and this symposium helps bring attention to its importance.ā
The event also showcased 57 research abstracts, highlighting innovations in food safety, sustainability and product development.
Kala Morris, an Ļć½¶Ö±²„graduate student in biochemistry, nutrition, and health promotion, presented her research on āThe inactivation of Salmonella in all-purpose and almond flour brownies cooked via air fryer technology.ā
āAir fryers have become very popular, but theyāre still relatively new, and thereās not a lot of research out there about whether theyāre safe for baking,ā said Morris. āSomeone, somewhere, once tested cookies in a traditional oven to see if they killed bacteria like salmonella, but no one had done that for brownies in an air fryer.ā
In a controlled environment, Morris infused brownie batter with salmonella and tested how effectively the air fryer eliminated the bacteria at various cooking intervals.
āWe found that the air fryers killed the salmonella when the brownies were fully cooked, and they also tasted great,ā said Morris.
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