03/07/1995

Food and Health Focus of Two AU Research Institutes

AUBURN, Ala. - Everyone has a vested interest in good health, whether it is wholesome food or guarding themselves from unhealthy substances. Now citizens have a league of scientists helping protect that interest.

Those scientists can be found working in two Auburn University institutes -- the Food Technology Institute (FTI) and the Biological Control Institute (BCI). Both institutes were established to pool the expertise of many scientists across disciplines to provide broad-based information about the safe production of food and food products, as well as other health-related issues. The institutes are supported by Auburn's vice presidents for Research, Outreach and Academic Affairs, and also by the Alabama Agricultural Experiment Station and the Alabama Cooperative Extension Service.

To significantly improve the food supply, research must be focused and start at the basic production level -- in the field. The BCI's goal is to find environmentally friendly ways to combat pests, which also will enhance the safety and abundance of the food supply. According to Paul Backman, director of the BCI, this institute is "an interdisciplinary, science-based organization that is exploring biologically-based controls for various pests."

The BCI, which was established in 1992, consists of agronomists, molecular biologists, foresters, botanists, weed scientists, entomologists, microbiologists, plant pathologists, nematologists and others who are merging their skills to find natural weapons and processes to control plant pests. Included in this arsenal of natural allies are beneficial bacteria, fungi and insects that can help control harmful insects, weeds and plant diseases.

One impetus behind this institute is that agriculture is under increasing pressure to reduce the use of chemicals. Biological control is one way to provide natural nonpolluting alternatives to traditional chemical controls and to reduce chemical residues on food, while still providing consumers with a high-quality, affordable product.

"Auburn University recognized several years ago that common pest control methods were under attack from numerous consumer groups and governmental agencies," said Backman. "For Alabama and the rest of the nation to be prepared for the loss of many of our chemical pesticides, we will have to develop alternative strategies.

"Auburn has a long history in the biological control of plant pests," he continued, "and the pressing need for this type of research led to the creation of the BCI, both to foster the continued development of biological controls and also to assure that Auburn will be competitive with any other research facility in the nation for both federal and industrial funding."

The need for these changes has become immediate for agriculture. Backman explained that, by the year 2000, 75 percent of our agricultural acreage will have to implement new pest control strategies that involve a holistic approach to pest management. These strategies are called integrated pest management (IPM) strategies, and the BCI has been diligently working to develop IPM systems for Alabama's major crops.

Once food leaves the field, however, there are many stops along the way to the dinner plate that can affect its quality and safety. The FTI was established in 1993 to bridge the gap from food production to the consumer on local, national and international levels. Dale Huffman, FTI director, said his organization's goal is to bring together people from many disciplines who already are working on food production, processing, marketing, distribution and preparation issues. Areas of expertise that can be meshed through FTI include food science and nutrition; engineering; microbiology; epidemiology; horticulture; poultry, seafood, and animal sciences; biochemistry; molecular biology and others.

"We want to provide a way for scientists to collaborate to perform research; solve problems, with specific focus on food safety issues; facilitate technology transfer and disseminate information to all areas along the food chain," said Huffman.

"In the longer term, we envision the FTI will evolve into a national and international center of excellence in food science and technology research, to support graduate education and extension," said Huffman. He added that would include establishing a nucleus of high-qualified faculty, state-of-the-art laboratory and plant facilities, active industry partners and a network of productive alumni that are working in academic, governmental and industrial positions in the food industry.

Huffman noted that the U.S. food industry introduces more than 12,000 new products every year. Not all of these products meet consumer needs and desires, but those that do can open new markets for producers and provide new options for consumers. By enlisting the support of industry, the FTI hopes to keep pace with that ever-changing market.

"These institutes are prime examples of a team approach to problem solving in agriculture and food production," noted Lowell Frobish, director of the Experiment Station. "By bringing together expertise from several schools and colleges, the BCI is ideally structured to solve a broad range of problems on many crops."

Frobish noted that faculty in both institutes can come from Auburn's colleges of Agriculture, Engineering, Science and Mathematics and Veterinary Medicine and from the schools of Human Sciences and Forestry. The institutes also are working with faculty at other educational institutions in Alabama such as Tuskegee University, Alabama A&M University, University of Alabama at Birmingham and University of South Alabama, to name a few.

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News from:

Office of Ag Communications & Marketing

Auburn University College of Agriculture
Alabama Agricultural Experiment Station
3 Comer Hall, Auburn University
Auburn, AL 36849
334-844-4877 (PHONE) 334-844-5892 (FAX)

Contact Jamie Creamer, 334-844-2783 or jcreamer@auburn.edu
Contact Katie Jackson, 334-844-5886 or smithcl@auburn.edu

03/07/95