At the core of these interdisciplinary endeavors is our faculty. The HFHL initiative emphasis over the next few years will continue to focus on faculty and the alleviation of institutional barriers to interdisciplinary research. It will focus on expanding support for the development of research collaborations that produce cutting-edge science, positive outcomes for disease-prevention and health and distinguish the University of Minnesota among the top three public research institutions in the area of food and health. More specifically, a focus on faculty will include funds for start-up packages, first-year fellowships for students yet to be matched with an advisor, travel to scientific and professional meetings and outreach programming.
The overarching focus on faculty results in:
• A growing core group of tenured and tenure-track faculty who create and foster a vigorous interdisciplinary research culture across food and health;
• Increased competitive research awards that span multiple federal agencies, foundations, private entities and other funders;
• Increased ability to attract, support and offer unique research and learning opportunities for additional graduate students;
• Leveraged opportunities to acquire and use equipment, and enhance laboratory facilities;
• New, innovative curriculum that prepares professionals and researchers to address challenges across the food system, consumer lifestyles and health and wellness; and
• New programs that engage organizations and citizens – through Extension, outreach programs, public/private partnerships – to provide research-based information and education and leverage resources and networks.
By 2013 – the 10-year mark of the HFHL initiative – we envision a minimum of 25 new shared faculty lines across the University. This goal requires a foundational investment in recurring dollars of $3.75 million (25 @$150K). To date, funding through Central Administration has been applied to partially support the establishment of four faculty lines shared across units in (1) nutrition, with emphasis on diet and cancer; (2) food science, with emphasis on phytochemistry and probiotics; (3) food safety, with emphasis on risk assessment; and (4) food safety, with emphasis on biosafety.