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Global Food Systems

For Faculty

Interdisciplinary teams are becoming increasingly critical in tackling food-related challenges. 

  • A K-State team awarded our state's first National Science Foundation Research Traineeship grant operates at the nexus of future research requirements. The group is led by Melanie Derby, assistant professor of mechanical and nuclear engineering and Hal and Mary Siegele professor of engineering, and aims to conserve the Ogallala Aquifer in western Kansas and protect rural communities. Read about the Rural Resource Resiliency project. 

  • A National Science Foundation award of $496,823 will help researchers enhance food, industrial and energy crops by advancing understanding of lipids, compounds that help plants store energy and conduct other vital biological processes. Ruth Welti, university distinguished professor of biology and director of the Kansas Lipidomics Research Center; Geoffrey Morris, assistant professor of agronomy; Krishna Jagadish, associate professor of agronomy; Kathrin Schrick, associate professor of biology; and Timothy Durrett, assistant professor of biochemistry and molecular biophysics will team up to develop rapid, specific methods for analysis of plant metabolites. Read more

  • K-State will launch the Global Food Systems Economic Prosperity Accelerator to grow the knowledge-based food systems economy of Kansas. The GFS Economic Prosperity Accelerator will focus on strategic capacity building, industry partnerships, business expansion, and entrepreneurship to create knowledge-based jobs in the region, and ultimately advance the productivity and economic growth of GFS sectors in Kansas. The project will engage with faculty, staff, students, and industry representatives to explore and establish mutually beneficial partnerships and collaborative science advancement efforts. Read more.

Where do we go from here? What kind of team fits your research? Send your ideas and questions to Maureen Olewnik at molewnik@ksu.edu 

Food-related funding

Think creatively about funding and discovery. How does equipment design, biochemistry, or the arts relate to food?