Tag Archives: transform

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 3: The Fuzzy Front End of Product Development

May 14, 2021Uncategorizedamy shipley, consumers, covid, food industry, Food Science, food technology, IFT, institute of food technologists, product development, transformiftscidish

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

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