One-third of food produced is lost or wasted – enough to feed 2 billion people. A key objective of UN Sustainable Development Goal 12 is to “halve per capita global food waste at the retail and consumer level and reduce food losses along production and supply chains by 2030.” Food science & technology plays a critical role in achieving this objective. In this session, science of food experts with global experience will share success stories of how food technology has helped minimize or valorize food waste and discuss opportunities to scale these efforts for broader impact.

Introduction
Gulden Yilmaz – Program Lead, Healthy & Safe Food Systems, Wageningen University

Case Studies of Food Science Solutions for Minimizing Food Waste
Juan Andrade, Associate Professor of Global Nutrition, University of Florida
Kiruba Krishnaswamy, Assistant Professor, Sustainable Food Systems Engineering, University of Missouri
Lamin Kassama, Professor Food Engineering, Alabama A&M University