IFTNEXT Food Disruptors
IFTNEXT Food Disruptors
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IFTNEXT Food Disruptors
IFTNEXT Food DisruptorsEpisodes
IFTNEXT Food Disruptors
IFTNEXT Food Disruptors
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Episodes of IFTNEXT Food Disruptors
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In a recent IFT compensation and career study, 41% of respondents said that seeking more supportive management was their reason for leaving an organization. 62% said that higher salary was their main reason to move to a new organization. While
Join us to celebrate the Global Food System Challenge Growth Grant Winners. Representatives from Food Systems for the Future (FSF Institute), iDE Global, and the African Center for Technology Studies discuss their work and the role that the ge
Join us to celebrate the Global Food System Challenge Grand Prize Winners. Representatives from the International Rice Research Institute, Solar Freeze, and WorldFish discuss their work and the role that the generous funding from Seeding The F
Since 2017, IFT’s Global Food Traceability Center has worked with the World Wildlife Fund to advance a unified framework by convening seafood companies and other relevant stakeholders as part of the Global Dialogue on Seafood Traceability. We’v
This year, the Seeding the Future Foundation is funding the first annual Seeding the Future Global Food System Challenge, which aims to inspire and support passionate, diverse and multidisciplinary teams to create game-changing innovations that
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Glo
With more and more people focusing on their health these days, it’s no surprise that consumers are looking to spice up their culinary selections. But long before they became a part of our creative recipes, herbs and spices have had a long histo
Today’s discussion includes Dr. William Moseley, a DeWitt Wallace Professor of geography and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, and Dr. Barbara Burlingame, a professor of Nutritio
Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. We’ll be discussing a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Sc
Today’s podcast is just in time for New Year’s resolutions because we’ll be talking about the upcoming 2020-2025 dietary guidelines for Americans. While the new guidelines are expected to be announced by the end of the year, we’re joined today
While studies of human gut flora have taken place for decades, scientists have only recently started to dissect the complex relationship between the microbiome, diet, immune functioning, and overall health. As knowledge on the microbiome develo
September is National Food Safety Education Month and today, we’re joined by three food safety experts to explore the latest in foodborne illnesses, safety, and prevention. We’ll discuss the implications of food recalls, food safety and coronav
The world we live in is in flux. On this podcast, we continue our conversation with IFT’s own Maria Velissariou and April Rinne on where they see the world going, particularly as it relates to food, economic practices, emerging technologies, an
On this podcast, we discuss global connectedness, including the complexities of both economies and supply chains, as well as what it means to be a global citizen. Joining us in this discussion are Maria Velissariou and April Rinne. We’ll explo
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have al
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have al
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have al
African Swine Fever is a hot topic in the food industry. ASF has spread over 50 countries, killing millions of hogs. This has a direct impact on pork prices, animal feed markets, imports/exports, and more. In this podcast, listeners will learn
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging an
This episode is sponsored by the Sensory and Consumer Science Division of IFT and will focus on how to break rules in sensory science without violating best practices. The speaker, Suzanne Pecore, is a longtime member of IFT’s Sensory and Consu
Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend
There is a huge global movement of consumers seeking alternative protein options well beyond the vegetarian/vegan niche. While bean burgers and tofu have been popular for decades, the market for novel innovations from nut milks to cellular agri
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging an
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging an
Collaboration is becoming more essential to solve the challenges that are facing our industry. This episode, organized by the IFT Sensory & Consumer Sciences Division, features two seasoned professionals and longtime members of IFT. They share
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