Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University’s Dr. John Spink, the world’s leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests next steps in preventing this activity. Consultant Arlin Wasserman explains why he’s skeptical about the long-term impact of GLP-1 drugs on the food industry.
Plus: This episode of Omnivore is brought to you by IFT Virtual Workshops, where you stay “in the know” instead of “on the go.” Learn more about all four exciting new virtual workshops on the Career Development page at ift.org.

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University’s Dr. John Spink, the world’s leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests next steps in preventing this activity. Consultant Arlin Wasserman explains why he’s skeptical about the long-term impact of GLP-1 drugs on the food industry. Plus: This episode of Omnivore is brought to you by IFT Virtual Workshops, where you stay “in the know” instead of “on the go.” Learn more about all four exciting new virtual workshops on the Career Development page at ift.org.

EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism

Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050. Join the award-winning editors of Food Technology, the flagship magazine of the Institute of Food Technologists, every other Monday for Omnivore, the podcast that amplifies the voices of the international food science and technology community working to feed the world. Curated from the pages of Food Technology, each episode serves up a series of solutions-oriented content and expert viewpoints on the food industry’s most top-of-mind issues, fortified by sound, science-based analysis. Featuring lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the world of food, you’ll find the Omnivore podcast an audio smorgasbord where the business and science of food intersect.

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EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism

EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism

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