Polygon was once again invited to take part in the Food Processing Research Program (FPRP) for 2018, where we interviewed some of the industry’s top experts.
This year, we spoke with:The FPRP is a project of the American Institute of Food Technologists (AIFT), which has been tasked with developing a research agenda to drive the development of advanced and innovative food processing technologies in the US and abroad.
The initiative seeks to provide an international framework to drive innovation, and the FPRPS aims to provide research funding to groups and individuals who would like to use the fruits of this research in the food processing industry.
The program is a joint venture between the Food and Drug Administration (FDA), the US Department of Agriculture (USDA), and the University of Illinois at Urbana-Champaign (UIUC).
The FPRPs first workshop was held in November, 2018, and will be held again in March 2019.
The FPMP aims to establish a national research agenda for advanced food processing that addresses the needs of both the food industry and consumers.
FPMPs first major workshop, which was hosted by the FAS, was held at the USDA’s Agricultural Research Service (ARS) in Ames, Iowa, in March 2018.
The research agenda aims to address issues like food safety, nutrition, microbiology, and environmental health.
As a result, the FPMPS has identified a number of important areas of research.
For example, the research agenda will focus on the use of bio-tech in food processing.
Bio-tech uses technology to transform nutrients and biological molecules into substances that are biologically active and able to be used in food production.
Bioengineering and bioinformatics are two of the major areas that are being addressed in the FPS.
For example, a team led by scientists at the USGS and UC Davis is investigating the use, and potential benefits, of bioinformatic methods for food and food processing processes.
The focus of the FPP is on food processing, and this year the research teams will also focus on food safety and safety management.
For instance, researchers from the University, University of Maryland, and Cornell University are developing a new food-grade liquid biodegradable polymer (LBP) that could be used to make biodegraded foods.
In 2019, the first FPRPA workshop focused on food and processing and was held by the USDA, USDA, and UIUC in Ames.
In the workshop, the participants focused on the future of food and nutrition processing and their relationship to food production and food safety.
A number of participants are now participating in the USDA Food Safety Research and Development Center (FSRC).
For example (via the USDA), the USDA is working with the USDA Research and Agricultural Research Laboratories (RAL) to develop a novel method to produce food from food scraps.
The new technology would be able to produce fresh, uncooked, and processed foods from food that have been damaged by weather, microbes, or other events.
The USDA is also investigating the development and application of the Bio-Ace, a high-pressure-chemical (HPLC) enzyme that could potentially be used for food processing as well.
This technology could lead to a new generation of biodegradeable and biodeleting foods.
The USDA has also established a research collaboration with Cornell University to study the use and benefits of biofuel-derived food in the process of food production, which is also part of the research initiative.
The study is being led by a team of Cornell graduate students led by Ph.
D. student John Bresler, and includes graduate students in food technology and food and environmental engineering.
In addition to developing biofuel technology, the Cornell team is also working on an efficient, low-energy and low-cost way to process food, which could lead in the future to a food industry that uses less water, less fertilizer, and less land for food production than today’s.
The next FPRPP workshop will be in 2019.
It will be hosted by USDA in Ames and will focus in on the new biodegradation technology.
In this second workshop, researchers will be focused on bio-technology in food-processing.
The research agenda is currently under development and is expected to be completed in 2019 or 2020.
For the FSPP to be a success, the US food industry needs to adopt the research agendas.
For this reason, the USDA and USDA FRS are actively working with companies and academia to implement the FPD research agenda.