COLUMBIA, Mo. Many of society's most challenging health issues, including obesity, nutritional shortages and chronic disease, are related to food. University of Missouri researchers are examining the multiple facets of food and how it impacts our lives - from medicine and research to policy and law to education and business.
Identified as an initiative in the Mizzou Advantage (During a three-year process, MU faculty, students and alumni identified MU's top competitive assets, or unique strengths, that set MU apart from other universities. These assets underlie five dynamic initiatives that collectively are called the Mizzou Advantage), "Food for the Future" capitalizes on MU's strengths in plant and animal sciences, its emerging research on aging, obesity, and chronic disease, and its food-related work in the arts, humanities, and social sciences. Jo Britt-Rankin, the Food for the Future facilitator, is helping to engage stakeholders (researchers, faculty members, academic departments, businesses and other universities) in cultivating solutions to food-related issues.
"Food for the Future will connect researchers, programs and ideas, through common themes of food-related issues: plant and animal science; food production systems; food safety and biosecurity; overweight and obesity prevention; food, society and culture; and educational opportunities, such as study abroad and culture-immersion," Britt-Rankin said.
MU has allocated $6 million to increase the impact of the Mizzou Advantage by funding various projects driven by networks of collaborators (faculty members, centers, departments, corporate partners and other universities).
One of the first projects to be funded is "Food, Fuel and Society," an immersive and interactive multimedia workshop presented by MU faculty members from a range of disciplines. This project brings together faculty from MU Extension; the Missouri School of Journalism; the Donald W. Reynold
|Contact: Emily Martin|
University of Missouri-Columbia