Tag Archives: Food Science

Episode 16: Starting Your Career in the Food Space

May 18, 2022Uncategorizedapplicant, bruce perkin, career, DEI, food industry, Food Science, Future Farms, IFT, institute of food technologists, internship, job, job market, Kaye/Bassman, recruiter, sci dish, science, US and Canada Foodserviceiftscidish

Are you looking to start a career in the food space? Join Bruce Perkin, Armetha Pihlstrom (Senior Director of U.S. and Canada Foodservice Sales at Future Farms) and Dr. Owen Carryl (Executive Recruiter/Head of the Food Industry Practice at Kaye/Bassman International) as they discuss tips and tricks on how to nurture your career! Learn tips and tricks on how to stand out in the job market, what companies are looking for in a candidate, the importance of internships, your digital footprint and more. During this episode discover how you go the extra mile during the recruitment process. In addition to tips and tricks join an important conversation about DEI in the work space.

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Episode 15: Supplier Solutions: Virginia Dare

April 1, 2022Uncategorizedflavor, food, Food Science, health, IFT, industry, institute of food technologists, nutrition, science, solutions, supplier, taste, trend, virginia dare, wellnessiftscidish

Wellness and personal health is on our minds now more than ever. That is why Virginia Dare has named Wellness Flavors the most influential taste trend of 2022, as physical and mental health takes priority and becomes the dominant driver behind new product launches and consumer goods. During this episode, host Bruce Perkins, Philip Caputo (Virginia Dare) who leads marketing and consumer insight development, and Robert Verdi (Virginia Dare) Vice President of Business Development discuss what we see as some of the most intriguing functionally-inspired taste profiles emerging, and the inherent therapeutic properties or associations they carry. To learn more about Virginia Dare please click here. ( https://www.virginiadare.com)

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Episode 14: A look into Cold Plasma Technology

February 10, 2022Food Sciencebrandan a niemira, bruce perkin, cold plasma, food, Food Science, IFT, institute of food technologists, packaging, pathogens, plasma, preservation, scientist, technologyiftscidish

Join host Bruce Perkin and guest Dr. Brendan A. Niemira as they examine and explain cold plasma technology. Listen in to find out advantages cold plasma has over traditional methods, the environmental impact, benefit of cold plasma and food packaging, food preservation and more. Dr. Niemira has also reached out to a grower cooperator to build a large rig for spraying plasma-activated water directly onto growing crops.

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Episode 13: Hacking Food Waste: A follow-up with IFT Student Competition Winners

January 19, 2022Uncategorizedfood, food industry, Food Science, food scientist, hackathon, IFT, institute of food technologists, students, technology, university, wasteiftscidish

Join host Bruce Perkins to learn more about the student group who won the Don’t Spoil It! An International Digital Hackathon in March 2021. The students share their motivations for joining the competition, the benefits from the competition, how they overcame obstacles, what they are currently working on and more.

Marcela Silva: Zamorano Pan-American Agricultural School, Nigel Kang: University of Minnesota, Sofia Sierra Zamorano Pan-American Agricultural School, Fawaz Bagoudou: Shinshu University, Chandrima Shrivastava: Empa

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Episode 12: A CRISPR Food Future

November 30, 2021Uncategorizedcrispr, dna, food, Food Science, gene editing, gmo, IFT, industry, institute of food technologists, scienceiftscidish

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.

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Episode 11: The Challenge of Water

October 28, 2021Uncategorizedagua, Climate Change, food, Food Processing, Food Safety, Food Science, health, IFT, industry, institute of food technologists, nutrition, planet, Policy, science, Water, Water Safetyiftscidish

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

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

August 23, 2021Uncategorizedanimal, food, Food Science, IFT, institute of food technologists, palatability, pet food, pets, sensory and consumer science, technologyiftscidish

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 friend’s
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!

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Episode 7: Microalgae: Modernuses of an ancient ingredient

July 28, 2021Uncategorizedalexander mathys, algae, alternative proteins, emerging science, food, Food Science, IFT, institute of food technologists, microalga, natural colors, nutritioniftscidish

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

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

June 29, 2021Uncategorizedagriculture, Emerging Sciences and Technologies, food, Food Science, fruit and vegetable products, horticulture, IFT, indoor farming, institute of food technologists, jim pantaleo, vertical farmingiftscidish

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

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

May 14, 2021Uncategorizedconsumer behavior, food, food anthropology, Food Science, IFT, industry, institute of food technologists, jobs to be done, sci dishiftscidish

With up to 40,000 products in a grocery store, many consumers are on auto–pilot 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 plant–based 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

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