Wolfing Down Food Science

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 podcastYaniv ConsultingSend us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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. Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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.Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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/Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

 Kait O'Shaughnessy and Cameron LaCross join us for this episode of WDDFS.  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.Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

The world of food production is wide and varied.  We discuss producing sustainable proteins with Dave Reynolds, an engineer working at Buhler.  Buhler is an equipment manufacturing company with unique missions and a global reach.  Dave has worked with us at NC State University to facilitate student projects and guide our department as an industry member.  Join us for an insightful discussion.Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Dr. Lynette Johnston is a extension specialist with a focus on food safety.  She travels around the state of North Carolina helping food producers solve problems and keep their products safe.  She trains industry professionals and teaches Food Microbiology here at NC State.  Her journey from a dairy farm in Texas to faculty member at NC State and everything in between are covered in this episode.  Along the way, Lynette has fielded some great questions from stakeholders and student, one of them about the safety of eating a 3-year old hamburger that looked pretty much like the day it was purchased.  You'll hear Lynette's dedication and enthusiasm for her food safety career come through loud and clear in this episode.Send us a textGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

This episode is a recording of our second WDFS Live event.  Our guest, Dr. Sarah Ash, Professor Emeritus in Nutrition at NC State University, and Adam Yee, entrepreneur many times over in the food industry, join us to discuss ultra processed foods.  What are they?  What should you know about them?  Some definitions focus on the types or number of ingredients.  Few definitions get to the actual process of how foods are made.  This interactive presentation and discussion will feature speakers providing their definitions of what ultra processed foods are and talk about the pros, cons, and unknowns surrounding the presence of ultra processed foods in our diets.  During the presentation and discussion, we will take questions from the audience.  Our goal is a rich discussion that gets to the science behind the health, sustainability, and economic aspects of foods we eat every day. Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

There's a first for everything.  WDFS hosted it's first live event at NC State University's DH Hill library in September.  This is a broadcast of the previously recorded event discussing sustainable proteins with Dr. Nathalie Plundrich. Nathalie will talk us through working with customers to develop and commercialize sustainable protein products.  Join us for some great discussion and questions from our live audience.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Happy fall ya'll!  WDFS is kicking off the season by catching up with our hosts, Keith and Paige, and our producer, Eliza.  After a busy summer, we find out where everyone has traveled to and what we learned.  Join us for the season kick off!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #1 is with Minliang Yang.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.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #2 is with Dr. Sarah Ash.The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating  30,000 (nope that's not a typo!) nutrition professionals.  Looking at nutritional history in the US sheds light on modern day nutrition practices.  Find out why moderation is the motto for Sarah!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #3 is with Dr. Arnie Sair.Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne.  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.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #4 is with Dr. Allen Foegeding.We chewed Allen's brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding's research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. What textures do we like the best? Are companies generating the next wave of food texture preferences?Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #5 is with Dr. Lisard Iglesias.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.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #6 is with Terrence Ward.Chief Warrant Officer 4 Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  He discovered his interest in food science while in the army.  Today he audits food processing facilities, and even grocery stores, to be sure the food produced and sold is safe for the US Armed Forces.  We talk about his o food science story, travels, joys and challenges of a career as a food auditor.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #7 is with Mandy Taylor.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!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #8 is with Dr. Josip Simunovic.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.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #9 is with Dr. Colin Kay.Colin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the NIH Nutrition for Precision Health (NPH) initiative, within the NIH's" All of Us" Research Program. The program aims to inform more personalized nutrition and health recommendations.Ever have so much information coming at you that you don't know where to start? Colin joins the WDFS team to discuss how to organize and find information to answer questions about precision nutrition and what our bodies do with all that great nutrition once it gets inside.  Find out about the metabolome and the exposome and what role they play in nutrition research that targets recommendations for specific individuals.  Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it's manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #10 is with Dr. Lisa Johnson.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/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

We are wrapping season 6 up and three eventful years of Wolfing Down Food Science!  Here at NC State University we have finished the semester and are heading into summer. Naturally, we want to reflect.  Join us as we reflect on season 6 and what the summer holds for each of us and WDFS!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Ever feel overwhelmed by the amount of “health” information out there?  What is healthy living?  Is it possible that some of the advice about healthy living could be having the opposite effect?  That's the question that author Dr. Katie Maloney is asking in her new book The Healthy Living Paradox - How to determine if your healthy diet and home are making you sick.  As a graduate from NC State University's Department of Food, Bioprocessing and Nutrition Sciences, Katie used science to take a unique approach to finding her own version of healthy living.  Thanks for joining us Katie!Find Katie's book on Amazon: https://a.co/d/1DcxIYiInterested in reaching out to Katie?  Check out her website: https://flourishwithscience.com/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Dr. Brian Farkas earned his Masters and Doctoral degrees in engineering from the University of California, Davis.  He has served as a professor of Food Science at NC State University, as Department Head of the Food Science Department at Purdue University, and as Chief Scientific Officer at McCormick and Company.Brian will soon be starting a new position as Dean of the College of Agriculture and Natural Sciences at the University of Delaware.  Join us for a conversation about perspective, education, and taking on new challenges for growth.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Henry Havey graduated from NC State with an undergraduate degree in 2016.  He has worked as an instructional technology consultant, as a sports nutrition intern, and as a salesperson in the retail supplement industry as well as with business to business ingredient suppliers.  He is currently Business Development Manager for Collagen and Gelatin at Ajinimoto.  Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Our conversation with Stephen Fleming was so good, it's a two parter!  Stephen Fleming is the CEO and Co-Founder of Traverse Science.  His company provides insights that allow food companies to innovate in the nutrition space.  He started out at community college, then earned a Bachelor's degree in Psychology and a doctorate in Neuroscience from the University of Illinois at Urbana Champaign.  Join us for an enlightening conversation on finding your way in life.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Stephen Fleming is the CEO and Co-Founder of Traverse Science.  His company provides insights that allow food companies to innovate in the nutrition space.  He started out at community college, then earned a Bachelor's degree in Psychology and a doctorate in Neuroscience from the University of Illinois at Urbana Champaign.  Join us for an enlightening conversation on finding your way in life.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Caroline Campbell has always been interested in all aspects of food, from culinary to science and nutrition.  As a competitive swimmer, she connected her knowledge of nutrition with her performance.  After earning 3 degrees in food science, she took her knowledge to the dairy industry.  Today she utilizes her experience in dairy science to support delicious and nutritious innovation for a large dairy company in New Zealand. Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Marjorie's start at NC State has taken her halfway around the world and back again.  After receiving her undergraduate degree in food science at NC State, she went to New Zealand to get a PhD in Chemistry with a focus on food structure.  Coming back to the US, Marjorie started her career at Impossible Foods as a scientist.  Now, as a Director of Research and Development at Impossible Foods, she is influencing one of the fastest growing markets in the food industry.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

James Chapa is a graduate of NC State's Food, Bioprocessing and Nutrition department.  He is now a scientist at Novozymes, a company that produces enzymes for many industries including the food industry.  His area of expertise deals with the rapidly growing plant-based foods industry.  Welcome to WDFS James!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Well, it's a special time of year where Christmas trees and garland are all around.  We thought your season would be enhanced with a little bit of food science!  This episode holds some of our season flavorites (yep, you read that right), what we are looking forward to the most, and our gift list (it might be a little late, but don't look a gift horse in the mouth!).  We wish everyone a peaceful and jolly holiday and a glorious New Year full of food science!Holly Jolly Christmas Howling Cow Dairy - for eggnog and ice creamThe Food Scientist Gift ListPaige's gifts:The Flavor Bible Future FoodsKeith's gifts:Ultra high pressure liquid chromatography with a triple quadrupole mass spectrometerEliza's gifts:Periodic Table Cookie CuttersFlask water bottleGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Jacques Overdiep is a graduate of NC State's Food, Bioprocessing and Nutrition department.  He earned a Bachelor's degree in Food Science at NC State and completed a MS degree in Food Science and Technology at Iowa State University.  He now works as a Quality and Process Control Manager at Hormel Foods.  Welcome to WDFS Jacques!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Today on WDFS we are speaking to Mitchell Langston.  He is a senior in food science at NC State University.  Mitchell has had a variety of work experiences during his time at NCSU.  From a California winery to right in our department with the Entrepreneurial Program, we are excited to hear all about it.  Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

We take a minute away from interviews to express gratitude for all kinds of things, including our listeners!  We hope that you and yours enjoy some relaxation and good food on this Turkey Day, a day of thanks giving!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Jonathan Strum graduated from the NC State Department of Food, Bioprocessing and Nutrition Sciences 3 years ago.  Since then, he has gone on to broaden his experience in product development, specifically focusing on sensory science with his position at McCormick & Company.  We are excited to hear what you have been up to for the past 3 years and what lies ahead for you Jonathan!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Our first episode in season 6!  We are excited to come back with a brand new season.  We will be hearing from all stages of the career from first year food science students at NC State all the way up to career food scientist.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Well, it's been a minute!  We are finally back from summer, travels, teaching, and getting the semester started.  It has kept us busy.  While we were gone, hopefully you enjoyed out top 10 most downloaded episodes.  We are thrilled to be back at it for season 6 with another round of interesting guests.This season, we are interviewing students just starting their college years and careers, as well as alumni who are a few years out into their career to get their perspectives on how they got to food science and what their experiences have been so far.But first, we catch up after a long break!If you are interested in learning more about the programs we mention, here are some links:CASE Food Science and Safety Institute at NC State: https://units.cals.ncsu.edu/tastefoodscience/case-institute/CASE Programs:https://www.case4learning.org/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.Here's number 1:  Where Do Spoilage Microbes Come From? (S1:E8)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.Here's number 2:  Dr. Colin Kay talks about finding answers in abundant nutrition data (S3:E9)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. Here's number 3: Preservation is not a four letter word. (S1:E1) (S2:E3) Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.Here's number 4:  Is the water in your food active or on vacation? (S1:E2)68/Molds_on_Food.pdf?MOD=AJPERESGot a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. Here's number 5:  Preservation Chemicals Versus Processing  (S1:E9)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. Here's number 6: Thinking Way Outside the Box! Adventures in Microwave and Aseptic Processing (S4:E5)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. Here's number 7: Texture Talks with Dr. Allen Foegeding (S2:E3) Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.  Here's number 10:  Being All That You Can Be As a Food Safety Auditor (S5:E4)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.  Here's number 10: The world's dumbest problem - Food Waste and Loss (S4:E2)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey's Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.  Here's number 10: The Sometimes Rocky, Sometimes Smooth Road from Student to Scientist (S5:E2)Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

What a season it has been!  We have had the privilege of interview 11 amazing food scientist from different disciplines and careers.  Join us as we close down the career fair for the summer in this recap and reflect episode.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Tawanda Muzhingi is the new Director of International Programs for the Plant Based Foods Institute, an Adjunct Professor in the Food, Bioprocessing, and Nutrition Sciences Department, and the Dogwood IFT President-Elect.  His joyful approach to balancing family and community with a career that spans Food Science and Nutrition is a fitting final interview for Season 5.The Good Food Institute  Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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 food safety, norovirus,  COVID-19 and mentoring on this episode.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne.  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.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Brittany takes us on her journey from soccer cleats to nerding out over microbiology to her current role in technical sales for the food industry.  She and her husband are the proud owners of the TK Family Farm, where they intensively grow 3,000 apple trees (that's not a misprint) in a space of just two and a half acres using some very cool vertical farming techniques.  Tiffany shares her enthusiasm for the friendships, problem solving skills, curiosity, and patience she's had to cultivate to be successful in food science and in farming.https://tkfamilyfarm.com/ Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!