IFT Sci Dish

IFT Sci Dish

By Institute of Food TechnologistsNewsScience
Download on the App Store

IFT Sci Dish episodes

  • Episode 16: Starting Your Career in the Food Space

    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.

    53 min
  • Episode 15: Supplier Solutions: Virginia Dare

    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)

    34 min
  • Episode 14: A look into Cold Plasma Technology

    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.

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

    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

    36 min
  • Episode 12: A CRISPR Food Future

    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.

    36 min
  • Episode 11: The Challenge of Water
    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
    42 min
  • Episode 10: The Current State of African Swine Fever
    African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently reached the Dominican Republic. In this podcast, you will learn what ASF is, what the US is doing to protect its hog population, and how the Covid–19 pandemic has compounded the problem. You will also learn what consumers and someone working in the science of food can do to help the situation.
    Speaker: Derrell Peel is the Charles Breedlove Professor of Agribusiness in the Department of Agricultural Economics. He has served as the Extension Livestock Marketing Specialist since he came to Oklahoma State University in 1989. He also has his own podcast, Farm to Market Podcast (libsyn.com).
    32 min
  • Episode 9: Fresh Produce – Ready to Eat and Ready to Explore
    Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion. As the episode unravels, we will learn about increasing fresh produce consumption in school–aged children, using genetics to make delicious fruits into manageable crops, and how “new” produce is introduced to the market. From romanesco to watercress, join us as we explore the world of fresh produce.
    Speaker: Max Teplitski, Chief Science Officer, Produce Marketing Association
    32 min
  • Episode 8: Pet Food: The surprising use of science hiding in plain sight
    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!
    39 min
  • Episode 7: Microalgae: Modernuses of an ancient ingredient
    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
    33 min

About IFT Sci Dish

From the publisher's feed

Ensuring a safe, nutritious, and sustainable global food supply requires scientific rigor, creative problem-solving, and shared knowledge to not only address today’s challenges but to also identify…