The Recipe for Change: Food Scientists’ Role in Diversity, Equity, and Inclusion

November 14, 2024UncategorizedDEI, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, inclusion, industry, institute of food technologistsiftscidish

Description:

In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community. Guests Maruja Harris, Alex Cummins, Taylor May, and Aaron Hill share their insights on the importance of giving voice to diverse cultures, fostering community, and driving change through inclusive practices. They explore how DEI initiatives can enhance brand reputation, build trust with customers, and create a more collaborative and innovative workplace. Tune in to hear inspiring stories and practical strategies for making a positive impact in the science of food.

Speakers:

Aaron Hill

Sales representative with a background in food science. I manage a growing sales territory of small and emerging brands and provide technical support as they seek to make their mark on the food industry. I currently lead our local ABLE (Alliance of Black Employees) chapter at Ingredion.

Alex Cummins

Alex is a principal technologist in the dairy applications group at Ingredion. She explores new technologies to improve the sustainability of dairy and plant-based foods. She also enjoys supporting the local community through volunteering.

Maru Harris

Maru is a classically trained chef with a background in food product development. She worked various stations within the brigade de cuisine for 10 years prior to pursuing an Applied Science degree in Baking & Pastry Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence, RI.

Maru began her career as a Research & Development Chef within the newly formed Culinary group at National Starch. She later moved to Omaha to work for ConAgra Foods as a Food Scientist for Healthy Choice Frozen Ready Meals and spent time as a chef consultant before returning to New Jersey and Ingredion/National Starch.

Her work at Ingredion focuses on translating and articulating Ingredion’s messaging for our customers in the form of consumer-ready, holistic food concepts. She supports a wide range of Global and Regional functions including Customer Co-Creation and Innovation, Go-To-Market support, and Texture Elevation.

Taylor May

Taylor has worked on holistic product development over the past four years, specializing in sugar-reduction and front-end Innovation. She combines an understanding of market and consumer needs with a passion for trendy and impactful solutions.

Taylor holds a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University bringing a unique blend of scientific and culinary knowledge to her role.

Outside of her professional life, Taylor enjoys traveling and exploring the outdoors, participating in fitness-related activities, and reading thriller novels.

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EP 25: The EPA’s Recipe for Food Sustainability

April 30, 2024UncategorizedClimate Change, food, Food Science, food scientist, IFT, institute of food technologists, sci dish, science, sciences, sustainabilityiftscidish

Join podcast host Matt Teegarden and guest Claudia Fabiano from the US Environmental Protection Agency (EPA) as they discuss food waste management. In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030. Discover the innovative funding programs, educational campaigns, and the newly updated Wasted Food Scale that are driving change and offering practical solutions for individuals and communities alike. Tune in as the speakers discuss the environmental, economic, and societal implications of food waste and learn how simple changes in our daily habits can make a significant impact.

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Episode 24:The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners

November 9, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, covid, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, nutrition, product development, sci dish, science, sensory science, sustainability, taste, technologyiftscidish

Low and no-calorie artificial sweeteners have a long and controversial history. Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers. Join host Bruce Perkins and guest experts, Drs. Gavin Thompson, Ray Matula, and Jim Coughlin, as they unravel the intricacies of artificial sweetener safety.

Beginning with a look at what artificial sweeteners are, the experts provide a brief historical overview of key sweeteners, including saccharine, aspartame, sucralose, and stevia, among others, and their presence in our food. Then, they will review the regulatory approval process for artificial sweeteners as food additives/ingredients in the United States. The discussion will conclude with a conversation regarding the assessment of sweeteners for safety vs. studies evaluating their potential health benefits.

By the end of this podcast, you’ll gain a deeper understanding of the nature of artificial sweeteners and the complexities of safety evaluation.

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Episode 23: DEI’s Role in Supporting a Sustainable Food Ecosystem

July 11, 2023Uncategorizedagriculture, Climate Change, communicate, consumer, consumer behavior, DEI, diversity, equity, food, food ecosystem, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, ingredion, institute of food technologists, nutrition, product development, product success, sci dish, science, scientist, sensory, sustainability, technology, transformiftscidish

Join host Matt Teegarden and guest speakers Erica Jenkins, Emma Topps, and Kurt Callaghan as they explore the interconnections between accessibility and the future of the food ecosystem. Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.

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Episode 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food

April 12, 2023Food Scienceacademia, biodegradable, bruce perkin, communicate, consumer, environment, food, food industry, Food Science, food scientist, food security, food technology, health, human, IFT, inclusion, institute of food technologists, jobs to be done, maya al sid sheikh, micro plastic, nano plastic, nutrition, packaging, paul takhistov, plastics, product development, rutgers, sci dish, sciences, surrey, sustainability, technology, transform, value, wasteiftscidish

Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health. In this enlightening discussion, our host Bruce Perkin and guest speakers Dr. Maya Al Sid Cheikh from the University of Surrey and Paul Takhistov from Rutgers University dive into the topic of micro and nano plastics. Join the speakers as they share their expert insights and shed light on the impact of micro and nano plastics.

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Episode 21: Sensory Science Series- “Fast & Early” – An approachable path to the valuable consumer voice- Part 2

February 16, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, flavor, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, jobs to be done, marketing, nutrition, product development, product success, sci dish, science, sciences, scientist, sensory, sensory science, sustainability, taste, technologyiftscidish

This is the second podcast in a sensory sciences series in collaboration with the Sensory & Consumer Sciences Division. Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable consumer feedback on products. This conversation highlights the advantages of consumer research, what consumer acceptance is and why it is important, how tight timelines and budgets impact outcomes, and more.

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Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1

February 10, 2023Uncategorizedagriculture, bruce perkin, Climate Change, communicate, consumer, consumer behavior, covid, equity, flavor, food, food industry, Food Science, food scientist, food security, food technology, health, IFT, IFTNext, inclusion, industry, institute of food technologists, nutrition, product development, sci dish, science, sciences, scientist, sensory, sensory science, sustainability, taste, technologyiftscidish

This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor profile analysis. During this conversation, the speakers will be covering what QDA is and how it works, QDA strengths compared to other tools, taking QDA into a new space, making sure consumer voices are not lost when using culinary professionals and more.

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Episode 19: Bird Flu – Sorting Fact from Fiction

October 12, 2022Uncategorizedavian influenza, biosecurity, bird flu, flu, food, food born illness, food industry, Food Science, HPAI, IFT, illness, institute of food technologists, scientist, Yvonne Thaxtoniftscidish

Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI). The first instance of HPAI in 2022 was confirmed in a commercial turkey flock in Indiana on February 3 and since then, over 50 cases have been identified across 17 states, in both commercial and backyard flocks. The records indicate that the current avian influenza outbreak is the largest we have seen since 2014–2015.
Join host Bruce Perkin and guest speaker Yvonne Thaxton as they discuss what is avian influenza, can humans’ contract it, the biosecurity measures that are in place and more!

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Episode 18: Alternative Meat and a More Sustainable Food System

September 12, 2022Food Scienceagriculture, alternative, Climate Change, division, Food Science, food system, IFT, impossible foods, industry, institute of food technologists, kite hill, meat, nutrition, protein, public health, science, Sue Klapholz, sustainability, technologyiftscidish

Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised. In addition to sharing her passions Sue shares her insights as one of the original scientists at both Impossible Foods and Kite Hill.

To learn more on how to join the Sustainable Food Systems Division click here!

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Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022

June 2, 2022Food ScienceAB InBev, barley, evergrain, food industry, Food Science, grains, IFT, institute of food technologists, nutrition, sustainability, upcyclingiftscidish

Ancient grains have become a buzzword in the food and nutrition industries – and there’s a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually unlock an opportunity to reform the food sector’s approach to nutrition and sustainability. Through innovations from the EverGrain team, upcycled barley is the only source of plant-based protein at scale that can deliver high levels of nutrition, a low carbon footprint, and optimal taste and functionality in product development. During this podcast, you’ll hear from some key members of EverGrain’s showing how upcycled barley protein can truly revolutionize the plant-based market.

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