Online collaborative tool helps leads food science into the future
On Tuesday, Nov. 25, The Food Institute of the University of Guelph launched the Food Map, an online research tool. The Food Map is structured like a typical online search engine, and is an open-access way for researchers, industry workers, and members of the public to connect with the latest research taking place at the University of Guelph.
At a reception led by Rene Van Acker, the Associate Dean of External Relations at the Ontario Agricultural College, several of the project’s key figures convened to discuss the Food Map’s history, as well as to discuss the project’s future. In addition to researchers involved with the project, Melanie Agopian, Senior Director of Sustainability for Loblaw Brands, and Amanda Etches, the Associate Chief Librarian at McLaughlin Library, gave brief speeches.
Rickey Yada, the Dean of the Faculty of Land and Food Systems at the University of British Columbia, and a former professor of food science at the University of Guelph detailed the project’s extensive history, starting with its humble beginnings as a spin-off of the Government of Canada’s Centres of Excellence network. Yada is currently in British Columbia, and delivered his speech through Skype.
“The history of the food map is an evolution from my experience with the centres of excellence found at the University of Guelph,” began Yada. “For those of you who are not familiar with the centres of excellence, they’re virtual networks, and they were funded by – and still are funded by – the federal government. It brings together scientists and people of industry from the government and NGOs together to work on strategic issues that revolve around food and biomaterials.”
The University of Guelph’s network existed for seven years, acting as a means for researchers to stay connected with the university’s research.
“What was interesting about our network was that it acted as a portal of information about…what research was being done about food…and who was doing research about food,” said Yada. “I thought the concept of having a portal where people can come through could happen at the University of Guelph around the food area.”
Yada explained that he was surprised at the University of Guelph’s lack of internal repository for food information. Approaching the former Vice-President of Research and External Partnerships at the University of Guelph, Kevin Hall, to ask for funds, Yada eventually set up a group to tackle the void he thought needed to be addressed.
The Food Map is a collaborative effort between engineers, food scientists, library scientists, and systems developers working together to create a comprehensive database dedicated to cataloguing University of Guelph food research. At launch, the Food Map features over 2,500 research articles and on-going projects open for viewing.
Yada and Acker both emphasized the Food Map’s unique growth pattern. Unlike other databases that merely compile published research, the Food Map also features research currently being conducted. This allows interested parties to stay up to date with the latest findings.
Melanie Agopian was present as an industry representative to emphasize the Food Map’s scope.
“Loblaws has also had a longstanding relationship with [the University of Guelph],” explained Agopian. “In 2009, Loblaws announced its support in establishing a chair in sustainable food production, the goal of which was to continue to establish a global centre of excellence bringing together the best ideas and best minds in Canada to make Canada a global leader in sustainable food production.”
“Today, we have expanded our relationship with the University, and we interact more often than regularly, specifically with The Food Institute…In our business, there’s great value in research and connecting with expertise on a broad range of topics, including development, food production, food safety, and the impact of food on the environment.”
Agopian stressed that consumers currently exist in an age of transparency where they are more interested in their food than ever before. The Food Map allows consumers to their questions answered through its expansive, and easily accessible, database.
The Food Map is currently available to access, and will continue to be updated so long as the University of Guelph continues its leading work on food science.