Tag Archives: Food Science

Episode 2: The Changing World of Nutrition

April 6, 2021Uncategorizedcovid-19, diversity, equity, food, Food Science, food security, IFT, inclusion, nutrition, pandemiciftscidish

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

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Episode 1: Strategies to Communicate the Value of Sensory Science

March 31, 2021Uncategorizedchow-ming lee, cindy ward, communicate, competitive advantage, consumer, food, Food Science, IFT, IFTNext, institute of food technologists, product success, science, sciences, sensory, sensory science, valueiftscidish

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

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