he's a spokesman for hellmann's mayonnaise now.ganization to raise money so no kids go hungry at school. which is very important. you're also going to help us make some good treats. could be good for your child's lunch, your own lunch, incorporating a little mayonnaise. >> hellmann's is one of those things i've always had in my refrigerator. i think we all have. i started working with hellmann's about three years ago. it's one of those things that you can really build a foundation of good dishes with. it's made with real simple things like eggs, oil and vinegar. >> it's a great program. tell us just a little bit about the program. >> if you go to the hellmann's facebook page you can build virtual sandwiches. and create lots of ideas, and then hellmann's is going to make a donation up to $75,000 to share our strength. the idea to make sure that every kit eats in this country. >> which is great. >> absolutely. let's get to the food. a couple things we have here. i made some like little miniature fish tacos. these are ideas for when k

but desmond-hellmann thinks private industry has become less willing to make those investments. >> there is concern today that that kind of innovation, that kind of basic science and following it with great translation and clinical science is rare. >> reporter: so to re-ignite innovation, desmond-hellmann believes academic scientists now have to take on the collaborative approach she once witnessed at genentec. >> the experience i had in private industry i always worked as a member of a team. and that was great fun. i couldn't be and wouldn't be the expert in all things. but in the end something good happens and i was rewarded for that good outcome not whether i published. >> and is that something you're trying to inculcate here at u.c.s.f.? that more collaborative interdisciplinary approach? >> absolutely. >> reporter: and that collaborative principle is gaining adherents. at the san francisco veterans administration, an alzheimer's brain imaging project uses a novel data sharing approach. the project draws on funding from government, industry and academia. it's led by dr. michael weine

. >>> "today's" cooking school is brought to you by hellmann's. >> recipes you can prepare ahead of timegplant parmesan. welcome back. this is great, people are busy, you can assemble these dishes ahead of time, pop them in the oven with your kids get home. >> that's the whole thing about italian food, shopping, getting the right ingredients in the house and then minimal technique. >> you sweat the eggplant before you grill it? >> what they thought, originally they would thought that was getting rid of the bitterness, but it's actually lowering the water content and making it a little bit more tender. when you tack them like this as opposed to taking out a big wedge of this stuff. then people understand what is kind of the limit of how much to put in there. >> you get the nice dark grill marks on there. >> here's the trick. >> you might want to wash off the bottle before that. you grill them for a while. >> there's no frying, there's no bread crumbs there's no egg batter. and real italian food is like that, it's not really elaborately breaded. >> you've got kind of a nice textured tomato