Page 4 - Impact - Winter 2021

“ALL THE MAJOR SOCIAL ISSUES COME TOGETHER
IN THE FIELD OF FOOD SCIENCE
AND NUTRITION.”
The CFANS Department of Food Science and Nutrition explores the interdisciplinary nature of food systems, health and society
This poignant statement by Job Ubbink, head of the Department of Food Science and Nutrition (FScN) at CFANS, was at the heart of many lively discussions around the future for food systems, health and society as we look to 2050. During the department’s showcase event in October 2020, participants from a great variety of backgrounds and experiences came together to talk in depth about food and the critical ways it nourishes our bodies while strengthening communities.
From seeds planted in fields to meals shared around tables, everything we eat is part of an interconnected system. In her keynote remarks, University President Joan Gabel talked about developing our food sources in healthy, nutritious ways that are respectful of the environment, not just from a sustainability and environmentalism point of view, but also “in terms of who we share the environment with and their ancient wisdom.” She noted that health, sustainability and agri-food are active and distinctive areas at the U of M — in service to and inspired by our state at world-class levels.
Faculty and students presented research in key food science and nutrition areas, woven throughout with stories of food in the context of culture and community. “Food is a way of exchanging knowledge; it’s at
the base of relationships,” said Elder Atum Azzahir, chief executive officer
of the Cultural Wellness Center in Minneapolis. Azzahir has worked with FScN students who are researching ancient grains and bringing them to entrepreneurs at the Minneapolis cultural and food hub Midtown Global Market, where chefs are incorporating the grains into their recipes and menus.
CONNECTIVITY, COMMUNITY, CULTURE