Every meal starts with the soil beneath our feet and ends with fresh, safe foods on our tables. But how our food gets from farm to table has evolved, led by innovative UCalgary researchers and alumni.
Researchers like Dr. Paul Galpern, PhD, an associate professor in the Department of Biological Sciences, Faculty of Science. Galpern is the leader of the Prairie Precision Sustainability Network, working to find ways to help farmers get the most out of every harvest, and to become more sustainable and profitable.
Or Andrew Hui, BHSc'21, MBT'22 , co-founder and chief technology officer of Ferma Farms, and a member of Innovate Calgary's Life Sciences Innovation Hub. Hui's company is using fermentation to provide more protein options for consumers.
The food waste challenge is being explored by Kathryn Wolfe, BSc'21, a PhD candidate in the Department of Chemistry, and founder of Chromasense. Wolfe has designed sensing materials for food packaging that can help consumers know if items are still safe for consumption by predicting the growth or presence of harmful bacteria.
Watch to learn more about how UCalgary researchers and alumni are changing the face of agriculture and food production.
Feeding the Future: Sustainable Agriculture from Farm-to-Table
Feeding the Future: Sustainable Agriculture from Farm-to-Table. Video Courtesy: Haley Martin, Digital Media Specialist, Office of Communications and Community Engagement
