Wolfing Down Food Science

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Amena Kadibhai is a Raleigh, North Carolina native and a 2011 alumna of the Food, Bioprocessing, and Nutrition Sciences Department here at NC State.  A tussle with organic chemistry made her question her pre-med career path, but discussions and classes with former NC State professors Brian Farkas and Fletcher Arritt got her back on track with Food Science.  She’s never looked back.  Hear about the wisdom Amena gained learning from the experience of both those she works for and those who work for her and why in the name of work/life balance she answers work calls at 3:00 am.  Once again, this episode features NC State student Emilize Momplaisir as guest host. 

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Along with special guest host Health and Wellness Coach Emilize Momplasir, we unpack the joys and the challenges Dr. Lisard Iglesias has experienced in his transition from student to scientist.  His research area is the microbiome, the intersection of microbiology, food science, and nutrition.  We discuss the strategies he uses to manage the dynamic balance between work and life.

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Happy New Year Everyone!  In this first WDFS episode of the new year and the new season on Food Science Careers, we start out talking about the many different types of job in the food science universe.  Are you into tech?  There are jobs out there.  Interested in food safety?  Absolutely.  Like the business or marketing aspects of food?  Yes, there are jobs there, too!  We outline eleven different career directions.

Regardless of the path you choose you will face personal and professional challenges.  We are asking our guests and ourselves what strategies can be used to manage the stress and the strain and what others do to relax.  Spoiler alert.  We don’t have all the answers, but we do think there is value in sharing perspectives.  Join us on the journey!

Careers in Food Science from Undergraduate to Professional by Richard W Hartel (Editor), Christina P. Klawitter (Editor)
https://www.amazon.com/Careers-Food-Science-Undergraduate-Professional/dp/0387773908

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Dr. Minliang Yang will be joining NC State as a professor focused on sustainability in January 2023.  Her research focuses on techno-economic and life cycle analysis in sustainability.  Taking in all aspects of sustainability from economic and social impacts to carbon footprints, Minliang shares her research and outlook for North Carolina at NC State with us.

WDFS Host Keith is now an educational television star!  Check him out here on Sci NC:  https://www.youtube.com/watch?v=8NSN5k8tiDI

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Adam Yee, a food scientist, entrepreneur, and host of the My Food Job Rocks!, shares his hot takes on startups, alternative proteins, supply chain, and worldwide travel.   His recent travels have taken him to Asia where he has done some exploring.  He takes some time while in Raleigh, NC to chat with us about podcasting, alternative proteins and the food business considerations when it comes to sustainability. During the podcast, we hear the buzziest of sustainability buzzwords, like "hype-cycle", "greenwashing", and "deep-tech".  Our favorite quote from Adam about his work in the sustainable foods arena is "...we have to believe that we are working for a better future".  

This is also a great episode if you want to get some practical tips on how to maximize your networking skills in the age of LinkedIn and other social media platforms.  Please Note: The audio fades in a few places, but Adam's message comes across loud and clear.

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Dr. Josip Simunovic, NC State research professor, entrepreneur, and science fiction fan, takes us along on his journey into microwave and aseptic processing, two technologies that are making food safer, more stable, and more nutritious in North Carolina and around the world, all without the need for a refrigerator or a freezer.  As the tale unravels, we hear about the colleagues and mentors he has worked with along the way.

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Drs. Helen Joyner and Ty Wagoner, both alumni of NC State and employees of Perfect Day, join us to discuss precision fermentation in the food industry.  Precision fermentation can create products, like specific milk proteins, without a cow being involved in the process at all.  We discuss sustainability, the challenges of marketing a very different type of food product, and discover that cows are big Lou Reed fans. 

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Dr. Jeremiah Johnson, an NC State University professor, is pretty excited about what he does. It’s not surprising since it is making a difference in the current state of energy usage and decreasing the carbon footprint.  By using buildings as batteries and examining the entire lifecycle of things like rentable scooters in urban areas, Jeremiah is finding more efficient and better ways to utilize the resources we have. Check out Jeremiah’s website:http://www.jxjohnson.com/

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It’s been called the world’s dumbest problem.  Food waste is an environmental problem that is juxtaposed by the amount of hunger in the world.  Dr. Lisa Johnson joins us to discuss food waste and loss. With about a third of the food at the farm lost, her research, which is focused on food loss at the farm level and how to reduce it, is important to solving the problem.  For more information, check out Lisa’s website: https://lisakjohnson.com/

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We are back from a long break with the question: What is sustainability?  We are missing the amazing Teresa Risoli, but the show must go on.  Best of luck in all future endeavors Teresa!

Sustainability is our focus for season 4.  We went to our very own NC State University students to ask how they defined sustainability in the food industry in this introductory episode.  There are some great guests lined up for this season!  Stay tuned!  

Got a questions for us?  Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Got a questions for us?  Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!