Cultivate Spring 2019

Cultivate Magazine cover title


Food for Thought

Dean Andrew J. Thulin

California is widely considered the epicenter of American food innovation, and Cal Poly is uniquely positioned to harness its resources to propel the industry forward. With faculty experts from multiple departments focusing on various components of the food innovation spectrum – from food waste and food safety to product innovation, testing and marketing – Cal Poly is working hard every day to train tomorrow’s food leaders.

The statistics around food waste in the U.S. are staggering – not only at the household level, but also when considering processing waste. Several of our faculty and their students have focused their applied research efforts on developing new uses for food that is “leftover” during processing. Aside from the ever-important environmental benefits of these solutions, companies are able to save hundreds
of thousands of dollars from the bottom line.

Students are also gaining hands-on experience in how to bring a product from idea to store shelf. Companies are increasingly turning to Cal Poly to help determine if a food product conceived in a conference room and lab will truly resonate with consumers. Working with faculty experts, students learn how to design and execute a sensory study, utilizing a broad base of students, faculty and staff panelists.

These are just a few of the stories you’ll read in this latest issue ofCultivate. As always, we couldn’t do any of this without your support. Now is the time to commit to helping us continue this important work. This is reality — you, working with us, to support tomorrow’s leaders.

Warmest regards,


College of Agriculture, Food and Environmental Sciences


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