ChBE Spring 2019 Seminar“Transforming the Dairy Supply Chain in the Anthropocenewith New Technologies that Reduce Carbon Footprint”

Abstract

The food supply chain has a limited time to significantly reduce its carbon footprint. It is estimated that 25% of greenhouse gas emissions are related to agriculture, the production, packaging and distribution of food. In order to meet the goals of the Paris Accord, the food industry must quickly and dramatically change everything in order to reduce carbon footprint while at the same time meeting the nutritional needs of a burgeoning population.

The dairy industry has a very profound opportunity to reduce its carbon footprint while at the same time meeting the nutritional needs of the global population. Integrated, farm-based production of shelf-stable milk concentrates enables optimized production to reduce carbon footprint while allowing for global distribution of nature’s perfect food.

Short Biography:

Chuck Sizer has had a distinguished and recognized food science career with a particular interest and experience in beverages and beverage packaging systems. He’s recognized both internationally and nationally; he’s managed the North American technical activities for the global food processing and packaging giant, Tetra Pak, as well as has been Director of the National Center for Food Safety and Technology at Illinois Institute of Technology.

He completed his Masters and PhD in Food Science and Nutrition at Colorado State University in Fort Collins, Colorado. Since then he has worked for his entire career in the food industry. The knowledge of Food Science is his passion. He has been published over 110 times, has numerous awards including, most recently, a Director’s Special Citation Award from the FDA’s Center for Food Safety and Applied Nutrition. He currently holds 14 patents in food science related areas.