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Food waste. It’s been called the world’s dumbest problem.  Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer?  This is not because farmers are wasteful.  Far from it.  It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes).  Food waste is not just an economic problem, although it can drive up food cost.  It is food that is not feeding a hungry world.  Dr. Lisa Johnson joins us to discuss her work on food waste and loss.   Lisa's research focuses on the critical challenge of food loss at the farm level and how to reduce.  

For more information, check out Lisa’s website: https://lisakjohnson.com/

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Chief Warrant Officer 5* Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  Terrence discovered his interest in Food Science during his service in the US Army.  Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces.  He uses his extensive experience to train other food safety officers about auditing. In this episode, we talk with Terrence about his food science journey, his world travels, as well as the joys and challenges of a career as a food auditor.

*Terrence was recently promoted from CW4 (his rank in the recorded episode) to CW5.  Congratulations, Terrence!

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Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry.  Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food.

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We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell.   As a virologist she has unique insights into food safety.  We talk to Leann about cruise ship food safety, norovirus, coronavirus,  vomit machines, and, oh yes, mentoring on this episode.

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After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley.  We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!

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Our world is complicated!  Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions.  Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years.  Her experience and desire to help people prompted her shift to consulting.  She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights on how to achieve your own success. 

Success Your Own Way podcast

Yaniv Consulting

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Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student.  Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texas home. 

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This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story.

Anyone who has met Joey knows the energy and positivity he brings to the room.  

Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia.  

Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute) Post-Harvest Process and Quality Evaluation Educator.  

We have had the privilege of working with Joey on several coffee projects and look forward to continuing our collaborations going forward.

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Dr. Ryan Dowdy is the founder and CEO of READYBAR.  Previous to that, Ryan worked as Chief of Staff to the CTO at EVERY, an "all protein, no meat" company, as a Science and Technology Analysis Manager at the Good Food Institute, and at NASA as Food System Manager for the International Space Station.  He has appeared on Rhett & Link's Good Mythical Morning, has written for the Washington Post, and was featured on the NPR Program Shortwave.  I first met Ryan when he was a Food Science student at NC State.

Ready to buy a READYBAR?  Visit the READYBAR website: https://getreadybar.com/

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 Kait O’Shaughnessy and Cameron LaCross join us for this episode of WDFS.  Both work for Gallo as associate beverage makers. Cameron started in California in the area of wine making and moved back to her home state of SC when the opportunity came up.  Kait started her career in fruit juice beverages and joined Gallo 2 years ago.  Today we chat about the world of beverages and starting a career in food science.

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