The Food Science students and professors in the Nutrition, Dietetics, and Food Science Department of the College of Life Sciences at Brigham Young University research food storage, especially long-term food storage. Their mission is “to promote self-reliance, reduce hunger, and improve the quality of life in targeted areas of the world by increasing the quality and quantity of food through long-term preservation and storage research.”
“An Approach to Longer-Term Food Storage,” one of the publications provided by the department, was revised in June 2024 to include freeze dried strawberries and gives instructions for personalizing your food storage. Also included is this statement “Preparing meals one day per week using only stored food facilitates rotating food storage every 7 years.”
A list of research projects can be found at “Research on Food Storage.” The list includes links to research results on dried apples, beans and legumes, dried carrots, cornmeal, dried eggs, milk powder, oats, fats and oils, potato flakes, quinoa, rice, wheat, and packaging methods.
If you are interested in providing financial support for food storage research, contact the Department of Nutrition, Dietetics and Food Science at 801.422.3912.
