Institute of Food Technologists
IFT Sci DishEpisodes
Episodes of IFT Sci Dish
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Join podcast host Matt Teegarden and guest Claudia Fabiano from the US Environmental Protection Agency (EPA) as they discuss food waste management. In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating
Low and no-calorie artificial sweeteners have a long and controversial history. Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers. Join host Bruce Perkins and guest experts, Drs. Gavin
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 in
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.
This is the second podcast in a sensory sciences series in collaboration with the Sensory & Consumer Sciences Division. Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable con
This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analys
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI). The first instance of HPAI in 2022 was confirmed in a commercial turkey flock in Indiana on February 3 and since then, over 50 cases have been identified
Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public heal
Ancient grains have become a buzzword in the food and nutrition industries – and there’s a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it
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
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
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 pac
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
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 I
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 Robinso
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
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 de
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 da
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 produc
It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable. As technology improves and input costs decrease, growing food indoors vertically is becoming more common and more efficient. Our speaker, J
How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help! Dave Franz, Vice President of Sales and Marketing at FlavorSum, and Lisa Jackson, Director of Marketing, join
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
With up to 40,000 products in a grocery store, many consumers are on auto–pilot when deciding what products to buy. Most management consultants would say their greatest challenges are the ones that involve change management. When consumers find
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
The importance of pivoting and how the covid-19 pandemic is helping create a more equitable food system The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companie
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