4 of venture capital in that time frame The investment pattern is consistent

4 of venture capital in that time frame the

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the food and beverage sector, however, where female-founded companies netted 8.4% of venture capital in that time frame. The investment pattern is consistent for the years from 2012 through 2018; while female food and beverage company founders received a share of venture funding that ranged from a low of 2.3% in 2015 to a high of 13.2% in 2017, the share of venture capital that went to women founders industry-wide never topped 3.2% during the same time frame. It is gratifying to be able to share such positive improvements concerning opportunities for women in the food and beverage industry because as an organization, IFT is firmly committed to enabling diversity, inclusion, and equity. To that end, last year we added “Include” to the core group of strategic promises that guide our organization. Under this banner, we are working to ensure that we consistently leverage diversity and inclusion to advance our mission and the science of food. Holding fast to our vision of a world that is guided by these principles, IFT is proud to celebrate the important role of women in the science of food and to acknowledge the ways that they continue to move forward. We eagerly anticipate a time when parity in salaries and equity in opportunities are realities for all.
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Four African American Scientists and Inventors Who Changed the Food Industry By Nancy Ukpe Gargula As part of our celebration of Black History Month in the United States, we wanted to take a look at just a few of the many African Americans who helped shape the food industry and the science of food profession. "It is very important that we promote and leverage the many extraordinary contributions of African-American men and women to the science of food, if in fact we intend to attract students of color to the field," says IFT Fellow Larry Keener. "The life stories and accomplishments of American food scientists such as George Washington Carver, Norbert Rilleux and Percy Julian are compelling in this nation's history. Their life stories are simply amazing, and their accomplishments and innovations in food science and technology are inspirational for students desiring careers in science and technology. It’s exceedingly difficult to see one’s self in a place or a position in which there are no images nor history of people of similar background having succeeded previously. History can also be a portal to the future." Here are four African American scientists and inventors who changed the food industry: Lloyd Hall A true food preservation pioneer, Lloyd Hall is responsible for inventing many chemical preservation techniques that are still in use today. In 1932, Hall discovered a method of suppressing food-spoiling nitrogen by combining sodium chloride with tiny crystals of sodium nitrate and nitrite. He later developed new approaches to preventing food spoilage by using chemicals like lecithin as antioxidants, and invented a way of purifying foods from spoiling microbes by using ethylene oxide gas in a vacuum chamber.
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  • Spring '19
  • Luis Lopez
  • Food processing

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