Tag Archives: Food Science

Episode 12: A CRISPR Food Future



Did you know it has been over 30 years since genetically modified crops were introduced for consumption? In this episode, guest Dr. Haven Baker joins us to talk about a relatively new form of gene editing technology called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. Listen in to find out how CRISPR repairs faulty genes, benefits farmers, improves crop diversity, and more.

Haven Baker co-founded Pairwise and serves as Chief Business Officer. Haven is the former Senior Vice President / General Manager of Simplot Plant Sciences, where he led the team that launched the innovative, non-browning Innate® potato. He holds a PhD in chemistry from Northeastern University, an MBA from Harvard University, and a BS in biomedical engineering from Yale University.


Episode 11: The Challenge of Water



Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them. Host Bruce Perkin and guest speakers Danielle Gallet and John Robinson examine different aspects of water, and how to ensure water quality and safety. What would the current water shortages in the southwest U.S. look like if it spread to the rest of the country? Are water-related problems taken seriously? How willing are consumers to reuse water? Listen as the guest speakers answer these questions and more!

Speakers:
Danielle Gallet, Founding Principal, Waterwell, LLC
John Robinson, Partner, Mazarine


Episode 8: Pet Food: The surprising use of science hiding in plain sight



The global pet food market is worth over $90 billion a year. As the pet food field continues to grow,
many may be surprised to learn about the level of science that goes behind developing our furry friends
favorite meals. How can one meal a day provide complete nutrition for a pet? Do animals need to
sample the finished product? Do those working in pet food sample the pet food themselves? Listen in to
hear from those working in the field to answer all these questions, and more!


Episode 7: Microalgae: Modernuses of an ancient ingredient



Humans have been eating microalgae for thousands of years. With consumers looking for innovativeand sustainableproducts, microalgae ispopping up asauniqueingredient in modern timesas well.In this episode, we will hear the ways microalgae production is becoming more efficientand what the environmental impact of commercializing microalgae productionis. We will also learn what ingredients can be replaced by using microalgae. Listen in to hear how this microscopic organism is shaking up the food system.

Speaker: Alexander Mathys, ETH Zurich


Episode 6: Growth in Food Production Requires “Inside Knowledge”



It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable. As technology improves and input costs decrease, growing food indoors vertically is becoming more common and more efficient. Our speaker, Jim Pantaleo, speaks on his own experience as an indoor farm manager and advisor. Listen in to hear about the challenges and opportunities of indoor farming, how an indoor farm is like Costco, and to find many resources on the topic.

 

Guest Speaker: Jim Pantaleo


Episode 4: Consumers Don’t Want to Change, So Why Are They?



With up to 40,000 products in a grocery store, many consumers are on autopilot when deciding what products to buy. Most management consultants would say their greatest challenges are the ones that involve change management. When consumers find a set of products and foods they like, they typically don’t want those things to change. Yet we are seeing more change in the space of consumer wants and needs than ever before. This podcast we hear from a food scientist and anthropologist about what the plantbased food industry can learn from Tesla, or about the importance of understanding the ‘Job’ consumers are hiring your product to do.

 

Speaker: Kevin Ryan, CEO & Founder, Malachite Strategy and Research, LLC


Episode 3: The Fuzzy Front End of Product Development



How human connection drives trends.

Where do businesses start when they want to develop a new product and how do you know this product will be a hit with consumers? This episode dives into the difficulties that occur at the beginning of product development, and how important it is for consumers to connect with a product to transform a hip fad to a lasting trend. Our guest, Amy Shipley shares her insights on how to get past the difficult beginnings of product development.  

Speakers: 

  • Amy Shipley, Managing Director and Partner, Sterling-Rice Group 

Episode 2: The Changing World of Nutrition



The importance of pivoting and how the covid-19 pandemic is helping create a more equitable food system

The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition.   

 Speakers:  

  •  1: Julie Meyer, RDN, Founder of Eatwellglobal, a nutrition consulting company https://eatwellglobal.com/ 
  •  2: Tim Goulette, Ph.D., BERS Analytical Lab Manager, Anheuser-Busch 

Episode 1: Strategies to Communicate the Value of Sensory Science



How integrating sensory science in the collaborative process contributes to product success.

As many companies are often looking for a competitive advantage to improve product success, it is critical that sensory scientists become an integrated part of the conversation. Sensory evaluation can help predict product success when implemented appropriately. This podcast will help listeners understand the value of sensory science and how it can help their organizations succeed. It will also help sensory and other food professionals better position themselves to contribute to product success as members of cross functional teams. 

Speakers:  

  • Chow-Ming Lee, PhD., Consumer Sensory Lead, Bayer 
  • Cindy Ward, PhD., Owner, Sensation Research