Tag Archives: technology

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 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 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 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 5: Flavor is Key: What you should know about flavors and their importance in launching new foods and beverages

June 9, 2021UncategorizedDave Franz, flavor, FlavorSum, food, food and bev, IFT, industry, institute of food technologists, Lisa Jackson, marketing, science, taste, tech, technologyiftscidish

How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help! Dave Franz, Vice President of Sales and Marketing at FlavorSum, and Lisa Jackson, Director of Marketing, join us to talk about the flavor industry. We explore why consumers may like or dislike a certain taste, and the challenges that product developers may experience when launching new flavored products. We also discuss guardrails to consider when launching foods and beverages and get insights into the end-to-end process of product development. This podcast is brought to you by FlavorSum.

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