Podcasts about Food science

Get your sprouter here: https://shop.drfuhrman.com/sprouter/References:Fouad AA, Rehab FM. Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Sci Pol Technol Aliment 2015, 14:233-246.Guo X, Li T, Tang K, Liu RH. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata). J Agric Food Chem 2012, 60:11050-11055.Ebert AW, Chang C-H, Yan M-R, Yang R-Y. Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage. Food Chemistry 2017, 237:15-22.Mubarak AE. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry 2005, 89:489-495.Erba D, Angelino D, Marti A, et al. Effect of sprouting on nutritional quality of pulses. International Journal of Food Sciences and Nutrition 2019, 70:30-40.Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci U S A 1997, 94:10367-10372.

[RE-UPLOAD FROM JULY 15, 2020]In this episode, co-hosts Andrea, Kayleigh, and Zsofia have a conversation with Drs. Felicia Wu and David Hennessey, who are professors in the departments of Food Science and Human Nutrition, and Agricultural Food and Resource Economics respectively.You can follow Bug Talk on Instagram and Twitter @bugtalkpodcast, and YouTube @bugtalk6645

Join thousands of other listeners on our Substack, The Foodletter!   In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about expanding food preferences, Kenji's blend of curiosity, humor, and rigor shines throughout. He also shares his recent journey to sobriety, offering a powerful and honest reflection on what it means to live with intention.   Whether you're a professional cook, home chef, or food lover, this conversation will leave you inspired to explore, experiment, and cook with greater understanding.   Key Takeaways [01:22] Early Influences: Despite not growing up food-obsessed, Kenji's culinary passion emerged during college and blossomed through unexpected restaurant work. [07:26] The Food Lab Origin: A freelance $30 article on boiling eggs sparked the wildly successful Food Lab series and cookbook. [10:15] Finding His Voice: Inspired by Mr. Wizard and Jacques Pépin, Kenji combines education and entertainment to empower readers. [15:56] Testing with Integrity: Kenji conducted a 1,000-egg experiment with volunteer testers to scientifically identify the easiest method for peeling boiled eggs. [19:12] Behind the Cookbooks: The Food Lab began as a 300-page contract and grew into a 958-page tome—followed by The Wok, which evolved from a single missing chapter. [26:53] Favorite Recipes: From a chickpea-spinach stew to his mom's Mapo Tofu, Kenji highlights family-friendly, simple, and flexible favorites. [31:45] Every Night Is Pizza Night: His children's book was born from a desire to teach openness toward food and push back against “best recipe” culture. [41:00] On Sobriety: Kenji shares his deeply personal journey toward sobriety, how alcohol once shaped his decisions, and why he chose to speak publicly to help others.   Notable Quotes (9:52) “I wanted to write the kind of cookbook I wish I had when I was learning to cook.” (13:05) “We take food seriously, but not ourselves.” (33:00) “Pizza might be your favorite food, but is it the best food for every occasion?” (44:57) “Addiction thrives in isolation. Sobriety thrives in connection.”   Resources Check out Kenji's Patreon and YouTube channel Alcohol, we need to talk on YouTube The Food Lab: Better Home Cooking Through Science The Wok: Recipes and Techniques Every Night Is Pizza Night Connect with Kenji on Instagram Follow Female Foodie on Instagram  

Send us a message!In this episode we will be covering Facebook Live Questions 5/21-5/18/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Interested in learning more about the SummerGroup Tutoring? Click here to learn more and apply for the group! Access to the program starts 5/23 (ends 726) and our first class is Monday 6/2 at 8p est.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Bloom Sparkling Energy Drink. Ever wonder what's really inside those trendy, pastel-colored cans promising clean energy and focus without the jitters? Jenn peels back the marketing and takes a magnifying glass to the ingredients, revealing some surprising details that might make you rethink your go-to pick-me-up when you need an energy boost. Are the claims of natural energy and prebiotic benefits all they're cracked up to be, or is there more to the story than meets the eye or the taste buds? Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: Celsius

Kollagen gilt als Beauty-Wunder. Doch was steckt wirklich dahinter?In dieser Folge gibt's Klartext: über Kollagen aus Schlachtabfällen, die Studienlage – und warum veganes Kollagen reines Marketing ist. Plus: Was du stattdessen tun kannst, um Haut, Bindegewebe & Co. zu stärken.-Hier auf die Warteliste für den großen vollundwertig Kurs setzen: https://vollundwertig.de/kurs-warteliste/Studie Kollagen:Zdzieblik, D., Oesser, S., Gollhofer, A., & König, D. (2017). Improvement of activity-related knee joint discomfort following supplementation of specific collagen peptides. Applied Physiology, Nutrition, and Metabolism, 42(6), 588–595.Benito-Ruiz, P., Camacho-Zambrano, M. M. et al. (2009). A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort. International Journal of Food Sciences and Nutrition, 60(Suppl 2), 99–113.

Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. As head of the Quality Assurance department, Christian implemented the Global Food Safety Initiative (GFSI) SQF food safety system; helped the company to achieve claims such as gluten-free, non-GMO, and Halal; and maintained certifications such as Organic and Kosher. Christian has continued his education and pursued a master's degree in Food Safety and a master's degree in Quality Systems Engineering. Currently, he serves as the Director of Quality and Laboratory at Geloso Beverage Group, the first wine manufacturer in Québec, Canada. In this episode of Food Safety Matters, we speak with Christian [46:53] about: How variances in audit scores can cause issues for food safety professionals Things food and beverage companies should be paying close attention to on their audit results The importance of striving for continuous improvement over a specific audit score, and how this informs food safety culture How traceability is measured on audits and why food and beverage companies should still prioritize traceability, despite the recent 30-month extension of the U.S. Food and Drug Administration's (FDA's) Food Traceability Final Rule/FSMA 204 compliance date A $26-million budget cut coming to the Canadian Food Inspection Agency (CFIA) in 2026, and how it could affect CFIA's surveillance and enforcement work The differences between certified “Organic” criteria required by the U.S. Department of Agriculture (USDA) versus FDA's Foreign Supplier Verification program (FSVP), and how those differences affect organic food and beverage exporters to the U.S. Limitations imposed by FDA's evaluation protocols for FSVP-registered entities Potential applications of artificial intelligence (AI) that could bolster food safety efforts, as well as possible pitfalls that should be considered when looking to leverage AI for food safety. In this episode, we also interview Joseph Corby [24.26], the recipient of Food Safety Magazine's 2025 Distinguished Service Award, about his career in food safety and his advocacy for a nationally integrated food safety system. After receiving a degree in Environmental Health, Joseph Corby worked for the New York State Department of Agriculture and Markets for 38 years, beginning as a Food Inspector in 1970 and retiring in 2008 as the Director of the Division of Food Safety and Inspection. He then went on to become the Executive Director of the Association of Food and Drug Officials (AFDO), a role he held for ten years, and is now a Senior Advisor for AFDO. Joseph has served as an Instructor for the U.S. Food and Drug Administration (FDA), AFDO, the International Food Protection Training Institute (IFPTI), Louisiana State University, the National Environmental Health Association (NEHA), the University of Tennessee, and Oregon State University. He continues to be an outspoken advocate for the advancement of a nationally integrated food safety system and works with numerous groups and associations in support of this cause. News and Resources News USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply Rumored FDA Budget Proposal Would Cut Funding, Move Routine Food Inspections to States FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff FDA Testing Finds Bottled Water Samples Do Not Exceed EPA Limits for PFAS in Drinking WaterResearchers Develop Nanocage-Based Filter That Removes 90 Percent of PFAS From Groundwater Resources “Is AI 'Food Safe?'” by Christian Ararat, M.Sc., M.Eng. for Food Safety MagazineJoseph Corby to be Honored with Food Safety Magazine's 2025 Distinguished Service Award Sponsored by: Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

From its impressive nutritional profile to its role in blood sugar balance and gut health, sorghum just might be the next superfood you've never heard of. Listen in this week as Dee digs into the ancient grain that's quietly stealing the spotlight in modern nutrition. Whether you're curious about how to cook it, bake with it, or just want to diversify your plate—Dee lays it all out for you.Reference: Stefoska-Needham A. (2024). Sorghum and health: An overview of potential protective health effects. Journal of Food Science, 89(S1), A30–A41. https://doi.org/10.1111/1750-3841.16978

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!

CheloniaCast is joined by Dr. Fred Caporaso, Professor of Food Science at Chapman University, and turtle man extraordinaire. Fred has decades of experience working with turtles, both in the field and in captivity. He has traveled the globe in pursuit of turtles, and spent many hours with Dr. Peter Pritchard in the Galapagos and elsewhere. Join us for this fun discussion focused on Fred's trips in pursuit of turtles, and what he has learned along the way. Learn more about the CheloniaCast Podcast here: https://theturtleroom.org/cheloniacast/ Learn more about the CheloniaCast Podcast Fund here: https://theturtleroom.org/project/cheloniacast-podcast/ Follow the CheloniaCast Podcast on Instagram/Facebook/Twitter @cheloniacast Host and production crew social media - Jason Wills - @chelonian.carter / Michael Skibsted - @michael.skibstedd / Jack Thompson - @jack_reptile_naturalist_302 / Ken Wang - @americanmamushi / Wyatt Keil - @wyatts_wildlife_photography / Paul Cuneo - @paul_turtle_conservation42 / Alex Mione - @alex.mione / Ethan Hancock - @ethankinosternonlover / Torsten Watkins - @t_0_.e

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.See omnystudio.com/listener for privacy information.

First there were screw top wines, then wine in boxes and now the latest alternative is wine in cans. Although it's still relatively niche, it's a fast growing market, making up around 10 % of overall wine sales in the US according to the Food Science and Human Nutrition Department at the University of Florida. Glass bottles, according to a 2014 study by the Wine Institute, an industry association of California wineries, found that glass bottles accounted for 29% of the carbon footprint of wine. This however does not include the impact of transport or take into account the method used to create glass bottles in the first place which is itself very energy intensive. And, although glass is recyclable only 31% of bottles compared to 50% of aluminium cans are recycled in the US.  How is wine in cans better for the environment? What are the other advantages of wine in cans? But what about the taste? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: ⁠What are the biggest misconceptions on beating heatwaves?⁠ ⁠What are the health benefits of using sex toys?⁠ ⁠Which foods should I avoid after their expiry date?⁠ A podcast written and realised by Joseph Chance. First broadcast: 16/2/2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Andreea Botezatu earned her bachelor's and master's degrees in Oenology and Agricultural Management in Romania before working as a commercial winemaker in Europe and Canada. She later obtained her PhD in Oenology from Brock University in Canada, where she also completed a postdoctoral position. Currently an Associate Professor and Extension Enology Specialist at Texas A&M University, Dr. Botezatu's research focuses on wine aroma, fault remediation, and overall quality, utilizing both chemical and sensory analysis. She also investigates Texas wine consumer attitudes and is exploring the application of emerging technologies like blockchain and LLMs in the wine and sensory fields. Dr. Andreea Botezatu on LinkedIn: https://www.linkedin.com/in/andreeabotezatu/ Visit the Texas Viticulture & Enology Facebook Page Enology Youtube Channel: https://www.youtube.com/channel/UC5Oo5L0jMLR57IuUb0XmBxQ To learn more about Aigora, please visit www.aigora.com

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.See omnystudio.com/listener for privacy information.

Philip Clark on a few cooking tweaks with Paulomi (Polly) Burey, Associate Professor, Food Science at University of Southern Queensland.

What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you're aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.  In this episode you'll hear:2:45 – Why does food as medicine matter?7:30 –  About Teaching kitchens10:15 – Nutrients in fresh vs. canned and frozen foods15:30 – How to store fresh herbs16:10 – Fiber in canned tomatoes and canned fruits19:00 – Are canned fruits healthy?21:15 – Should you drain canned fruit?25:15 – What to avoid when buying canned fruit26:10 – Is there a concern with BPA in canned foods?27:30 – Smoothies and satiety30:45 – How to build a healthy pantry32:30 – What does a dietitian do?35:30 – “It's what we don't eat that gets us into trouble.”  Thank you to our sponsor, Pacific Coast Producers.Resource:https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

(3:00) - Robotics meets the culinary artsThis episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn more about the rise of soft robotics in applications like 3D printing, rescue missions, and more! Become a founding reader of our newsletter: http://read.thenextbyte.com/ As always, you can find these and other interesting & impactful engineering articles on Wevolver.com.

In this episode of the Dietitian Boss Podcast, Libby Rothschild, founder of Dietitian Boss, a registered dietitian interviews Beryl, a seasoned dietetic internship director, a successful entrepreneur and registered dietitian nutritionist, to discuss the importance and benefits of precepting dietetic interns. Together, they explore the challenges, misconceptions, and hidden advantages of becoming a preceptor, offering actionable tips and encouragement for dietitians considering this rewarding role.Bio: Beryl Krinsky is a successful Entrepreneur, who is a Registered Dietitian Nutritionist with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. Beryl had over 10 years of corporate experience with nutrition and food companies prior to launching her first business, B.Komplete. B.Komplete is a Corporate Wellness Firm that offers a variety of onsite and virtual services for corporations, to enable individuals and corporations to better manage health conditions and to achieve optimal wellness. Beryl is proud to employ an experienced team of wellness professionals, including Registered Dietitian Nutritionists, Yoga and Pilates Instructors, Chair Massage Therapists, Personal Trainers, Registered Nurses, and Licensed Acupuncturists, who represent the B.Komplete brand and bring our services to life. With her passion for education and wellness longevity, Beryl launched a second business, The Komplete Business Dietetic Internship (KBDI). This program trains our future Registered Dietitian Nutritionists in how to help the greatest number of consumers, world-wide. Beryl volunteers for ACEND as a Dietetic Educational Program Reviewer and sits on the Board of Advisors for the Rowan University Dietetics Program and the California State University LA Dietetics Program. Beryl is passionate about living a healthy and balanced lifestyle and loves exercise, traveling, cooking, animals, meditation, spending time outdoors, and always learning.What You'll Learn from this Episode: The critical role preceptors play in mentoring dietetic interns. Benefits of Precepting Dietetic Interns. Misconceptions about the time and effort required to precept. Practical Tips for Successful Precepting. Beryl shares her journey as a preceptor, emphasizing the value of guiding interns and aligning their tasks with strategic goals. Libby reflects on her own experiences as a clinical dietitian, where she leveraged dietetic interns to enhance productivity. Libby discusses the importance of shifting the perspective on precepting from being an inconvenience to recognizing it as a mutually beneficial opportunity. Libby shares how her current business, Dietitian Boss, collaborates with Beryl's internship program, KBDI. Connect with Beryl: @bkomplete @kbdinternship Connect with Libby: Instagram: @libbyrothschild | @dietitianboss YouTube: Dietitian Boss Resources: Are you ready to get support? Team Dietitian Boss offers support to help you start, grow and scale your private practice. Book a call to learn more about what options we offer to help you based on your stage of business. Discover the seamless experience of Practice Better through our referral link! Join us on a journey of enhanced wellness and efficiency. Start here! Join our membership The Library HERE A 9-step checklist to help start and grow your Dietitian Private Practice! Want to hear client success stories? Review here. Disclaimer: This episode contains affiliate links. If you make a purchase through these links, we may earn a small commission at no additional cost to you. We only recommend products and services we genuinely use and believe in. Your support helps keep the podcast running—thank you!

Angelica Iobbi is the Sensory Manager at Lactalis USA. She holds a PhD in Food Science and Technology from Oregon State University, where she specialized in wine sensory and flavor chemistry. Since January 2023, Angelica has been leading the sensory department at Lactalis USA, bringing her expertise in sensory evaluation, consumer research, and linking sensory and chemistry data to the forefront. Outside of her professional life, Angelica enjoys drinking wine, going for long walks, and practicing pilates.   Angelica Iobbi on LinkedIn: https://www.linkedin.com/in/angelica-iobbi/   To learn more about Aigora, please visit www.aigora.com

Cornell's Brian Wansink was at the top of his field, renowned for translating behavioral science into practical tips for improving eating habits. He famously popularized the notion that we tend to eat more when served in large bowls. But, when skeptical researchers and journalists exposed Wansink for manipulating data, his fall from grace led to the dismantling of Cornell's entire food psychology department, and raised questions about the state of scientific research as a whole. For a transcript of this episode: https://bit.ly/campusfiles-transcripts To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Greg has focused his career on the development of new methods, techniques, and services for consumer product innovations. His deep experience in the application of consumer behavior to product innovation has garnered industry attention and awards, with work featured in Harvard Business Review, The LA Times, ESOMAR World, and other industry publications. Greg has pioneered cue signals research, an approach where identifying product cues which motivate specific behaviors helps develop successful new products and brands. At InsightsNow, he is responsible for the growth of new business initiatives. Greg holds a master's degree in food science and technology from Oregon State University.   Greg Stucky on LinkedIn: https://www.linkedin.com/in/greg-stucky InsightsNow Website: https://insightsnow.com To learn more about Aigora, please visit www.aigora.com

The Science and Politics of Processed Foods Processed food is everywhere—and chances are, you're eating more of it than you think. In this episode of Unfold, we go beyond the ingredient list to uncover the science and public perceptions of processed and ultra-processed foods. Are these foods addictive by design, unsafe or just misunderstood? With insights from food scientists and cultural experts, we'll examine how modern food manufacturing may be shaping our health, our public policy and even our understanding of what food is. In this episode: Alyson Mitchell, professor and food chemist, UC Davis Department of Food Science and Technology Charlotte Biltekoff, professor in UC Davis Departments of Food Science and Technology and American Studies   Read our In Focus story: “What to Know about Processed and Ultra-Processed Foods.”   Learn more about processed foods from nutritionists and food scientists in our “Ask the Experts” article. Read Biltekoff's latest book, Real Food, Real Facts: Processed Food and the Politics of Knowledge

Laura Lampa is a scientist turned communicator and the founder and CEO of LML StoryLab Consulting. She translates complex scientific concepts into compelling narratives that resonate with wider audiences. On this episode of The Drip, Laura outlines why some groundbreaking scientific innovations struggle to capture public attention and how the art of storytelling can be the key to bridging this critical gap.In this episode, you'll hear about:Key principles for translating science into stories.Using analogies to make science relatable.Strategies to improve communication in companies.Balancing accuracy and engagement in communication.Trends shaping the future of technical communication.Jump to:(00:53) Introduction to storytelling in science(03:46) Key principles for effective communication(07:22) Simplifying technical topics with real-world examples(11:53) Improving internal communication in companies(22:20) This episode's song recommendation.(23:12) This episode's mantra.00:00 "Communicating Breakthroughs: Science Storytelling"05:20 From Jargon to Relatable Science09:49 Effective Layered Communication Strategy12:52 Navigating Uncertainty in Mergers16:02 Effective Communication Drives Future Sales17:17 Content Trends: Visuals and Transparency20:59 Aqualab: Communicating Scientific InnovationsFeatured Artist and Song:Found Your Love by GrizLinks mentioned in this episode:Laura Lampa on LinkedInLML StoryLab Consulting"Just Can't Get Enough" by Depeche Mode, music was chosen by Laura LampaConnect with the showAQUALABZachary Cartwright, PhD

In this episode, Dr. Keith Schneider, Professor and Extension Specialist in the Food Science and Human Nutrition Department at the University of Florida, introduces the Preventive Controls for Human Consumption Rule and its connection to Hazard Analysis and Critical Control Points (HAACP).Learn about: - The history of Hazard Analysis and Critical Control Points (HAACP)  - What the Preventive Controls for Human Consumption Rule establishes - The Food Safety Preventive Control Alliance (FSPCA) - Preventive Controls Qualified Individual (PCQI) Training  Resources: FSMA Final Rule for Preventive Controls for Human Food: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-preventive-controls-human-food  Food Safety Preventive Control Alliance (FSPCA): www.ifsh.iit.edu/fspca For the latest news on FSMA, visit the U.S. Food and Drug Administration Website: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma  Support the showDue to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive! Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!

➡️ Join 321,000 people who read my free weekly newsletter: https://newsletter.scottdclary.com➡️ Like The Podcast? Leave A Rating: https://ratethispodcast.com/successstoryDr. Kyle Landry is the President and Co-Founder of Delavie Sciences, a skincare company dedicated to developing innovative, science-backed products. He earned his Master's and Ph.D. in Food Science from the University of Massachusetts Amherst. Dr. Landry conducted postdoctoral research on extremophiles—organisms that thrive in extreme environments—at Harvard Medical School under the mentorship of Dr. David Sinclair. Their collaboration led to a partnership with government space agencies to address challenges associated with long-duration space travel, resulting in the discovery of novel extremophiles, including Bacillus Lysate. This research inspired the founding of Delavie Sciences, aiming to tackle common skin concerns, particularly aging.➡️ Show Linkshttps://www.instagram.com/kylelandryphd/https://www.linkedin.com/in/kyle-landry-phd-44513a40/ https://www.delaviesciences.com/ ➡️ Podcast SponsorsHubspot - https://hubspot.com/ Delavie Sciences - https://www.delaviesciences.com/ (Code: Success for 25% off on all products *not including bundles or the flex wand)Vanta - https://www.vanta.com/scott Federated Computer - https://www.federated.computer Cornbread Hemp - https://cornbreadhemp.com/success (Code: Success)Create Like The Greats Podcast - https://podcasts.apple.com/lu/podcast/create-like-the-greats/id1653650073 FreshBooks - https://www.freshbooks.com/pricing-offer/ Bank On Yourself - https://www.bankonyourself.com/scott Stash - https://get.stash.com/successstory NetSuite — https://netsuite.com/scottclary/ Indeed - https://indeed.com/clary➡️ Talking Points00:00 - Intro05:11 - Kyle's Journey & Origin Story10:28 - Alternate Career Paths13:00 - Solving Big Problems with Food Science16:32 - Shocking Food Realities20:53 - The Bean Sprout Breakthrough26:52 - Reinventing Sunscreen31:37 - A Scientist's Daily Routine35:11 - NASA-Level Bean Sprouts42:30 - Health & Fitness Hacks45:58 - Sponsor Break48:36 - Supplement Industry Secrets56:39 - Must-Have Skincare Ingredients59:52 - Hidden Dangers in Ingredients1:09:25 - Challenges in Launching New Research1:13:41 - Where to Invest Time & Energy1:15:54 - Sponsor Break1:18:06 - Advice for Ambitious Entrepreneurs1:26:36 - Kyle's Weakness as an Entrepreneur1:28:33 - Facing Imposter Syndrome1:31:06 - Balancing Work & Family2:00:00 - Breaking Out as an Artist2:08:28 - Kyle's Ultimate Life LessonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Pet Food Science Podcast Show, Dr. Juan Gomez-Basauri, President of Magellan LLC, explores the vital role of innovation in the pet food industry. He shares insights on how microbiome research is transforming our understanding of pet health and longevity. Discover the importance of fostering creativity, embracing change, and promoting healthy aging for companion animals. Don't miss this opportunity to hear how the future of pet nutrition is taking shape—listen now on all major platforms!"True innovation means creating genuine disruption, not merely extending product lines, to redefine the landscape of the pet food industry."Meet the guest: Dr. Juan Gomez-Basauri earned his Ph.D. in Food Science and Nutrition from Cornell University and has over three decades of experience in the pet food industry. Currently President of Magellan LLC, Dr. Gomez-Basauri previously held leadership roles at Alltech and Ralston Purina, specializing in innovation and nutrition strategies.What will you learn:(00:00) Highlight(00:54) Introduction(05:02) Pet food innovation(08:04) Microbiome trends(15:43) Microbiota & aging(20:35) Healthy longevity(26:06) Innovation challenges(30:56) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- ICC- Scoular- Biorigin- Symrise- EW Nutrition

In our April episode, Integrative Registered Dietitian Janet Lau introduced us to mindful eating, a practice that focuses on the what, when, how and why of eating. Janet shared her own experience of how mindful eating promoted healthier food choices and boosted her overall quality of life. In this month's Key Note, Janet explains the tools she uses to support someone getting started on a mindful eating journey of their own.   The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Get started on your health journey by making an appointment with your primary care physician. Visit the Healthy Living Resource Center for wellness tips, information and resources; 1199SEIUBenefits.org/healthyliving. Get to know your numbers at 1199SEIUBenefits.org/healthyhearts. Get inspired by fellow members through our Members' Voices series: 1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to join webinars on managing stress, building healthy meals and more: 1199SEIUBenefits.org/videos. Visit our YouTube channel to view a wide collection of healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists. Sample our wellness classes to exercise body and mind: 1199SEIUBenefits.org/wellnessevents. Janet Lau is a Registered Dietitian (RD) in private practice. Her journey to health and well-being started with an unhealthy relationship with food, which led to years of discomfort. She knew the first step to improving her health was understanding the root of the problem, so she enrolled in Hunter College's Nutrition and Food Science program, where she earned her Bachelor of Science degree. Janet worked in treatment-based institutions after completing her internship and passing her RD exam. Several years later, she discovered the Institute for Integrative Nutrition, where she became certified as a Holistic Health Practitioner. Janet continued to incorporate additional certifications with a gut-health focus. As an Integrative Registered Dietitian, Certified LEAP Therapist and Holistic Coach, Janet remains passionate about providing compassionate support and guidance in her practice, Nutrition Custom Care. She provides a safe space for patients to share their stories and health struggles, understanding that a work-together approach is paramount to establishing rapport. As a result, she has helped patients adopt transformative food behaviors that meet their health objectives and improve their relationship with food. Janet's diverse skill set and proven results-driven strategies are now available through her online courses for independent learners. Additionally, she holds monthly small-group onsite sessions and consults virtually one-on-one for a more connected approach. For more information, visit nutritioncustomcare.com.

We're diving deep into Hop Creep with brewer and researcher Jessica Young!Jessica is finishing her PhD in Food Science at UC Davis, specializing in beer and brewing. She's got a talent for breaking down complex brewing science into concepts you can actually use in your brewery.

Federal food waste reduction goals are proving hard for states to meet. Sarah Kakadellis, postdoctoral researcher in the Department of Food Science and Technology at the University of California, Davis, explains why. Kakadellis' research addresses the significant yet mostly untapped potential of food loss and waste solutions for the design of sustainable, circular, and resilient […]

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.And don't for get our sponsorsFor the last time this year Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanour StoryRooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley's abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLERHood River Distillers, celebrating its 90th anniversary as the Pacific Northwest's largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy's Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor's degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn't. She started work there the week after graduation.“Caitlin's vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It's only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I'm proud to lead this next generation of distillers.”

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!

Send us a message!In this episode we will be covering Facebook Live Questions 3/30-4/6/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!

Dal Perio is a Senior Manager of Sensory & Product Insights at Starbucks, with 30 years of experience in Sensory Science, Consumer Research, and Marketing Research across seven Fortune 500 companies including Johnson & Johnson, Diageo, and Unilever.   His expertise spans Product Innovation, Consumer Research, Quality Assurance, and Product Testing. At Starbucks, he focuses on Sensory & Product Insights for various channels, ensuring optimal research solutions. He's actively involved in numerous professional sensory organizations and was mentored by Rose Marie Pangborn.   To be put in touch with Dal, please contact Aigora. To learn more about Aigora, please visit www.aigora.com

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about: A study conducted by Dr. Dudley's lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak The significance of discovering the rare S. Baildon serotype in the wastewater samples How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley's lab related to E. coli. Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University. News and Resources News FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches ‘Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency's Next Director [23:10]Boar's Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09] Resources Get 20 percent off your 2025 Food Safety Summit registration with code “FSMatters20” Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection Presenting Sponsor: CDG Environmental Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

What does it take to launch a million-dollar chiropractic practice straight out of school? In this l episode of The Marketing Your Practice Podcast, Josiah Fitzsimmons shares the behind-the-scenes story of how he went from delivering newspapers as a kid to building a $7M+ clinic—just years after graduation. You’ll learn how Josiah generated 400 prepaid appointments before opening his doors, how he scaled to a team of 24 staff and 8 doctors, and the specific systems, strategies, and values that fuel his success today. From customer experience and KPI clarity to the mindset that drives growth, Josiah delivers practical advice with heart and humility. Here’s what you’ll discover in this episode: How Josiah booked 400 new patients before opening his clinic The key systems and small details that create magical patient experiences The most important KPIs to track—and how to make data work for you His simple ROI formula every chiropractor needs to know Why profit isn’t a dirty word—and how to build a purpose-driven business The mindset shift that helped him grow from $2M to $5.5M/year Whether you’re just starting or ready to scale, Josiah’s story is packed with actionable insights and contagious energy. If you believe chiropractic is the best-kept secret in healthcare—but you’re ready to change that—this is a must-listen.

Humans have been fermenting foods for millennia, due to the process's ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein. In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London. He tells us how we all eat more fermented food than we may think, why it's so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textTravis Statham is a returning guest on our show! Check out his first appearance on episode 102 of Boundless Body Radio!Travis Statham is a former software development engineer. He studied computer science and rowed crew at Lehigh University and graduated in 2011. He is also a researcher and spokesman for the Carnivore Diet and contributes an enormous amount of time and energy into sharing his message.He is the moderator of several popular carnivore pages on Facebook, which have hundreds of thousands followers at the time of this recording. He also advocates carnivory on Reddit, where he has accumulated a massive amount of information and nutritional studies.In the last few years, Travis has decided to study nutrition and has received his Master's of Science (M.Sc) in Food Science & Nutrition at Utah State University to study with Dr. Stephan van Vliet, another former podcast guest who we hosted on episode 401 of Boundless Body Radio. Travis is also a purple belt in Brazilian Jiu-Jitsu!Find Travis at-https://www.meatrition.com/TW- @MEATritioncomTW- @travis_stathamYT- @MeatritionReddit- @MeatritionPaper- From Pasture to Plate: Striking an Omega Balance Between Grass-Fed and Grain-Fed Beef Ribeyes - Fatty Acid Composition, Minerals, Soil, And Forage Analysis Find Boundless Body at- myboundlessbody.com Book a session with us here!

For Integrative Registered Dietitian Janet Lau, mindful eating is a way of life. Focusing on the what, when, how and why of eating helped Janet overcome years of unhealthy food choices and improve her overall quality of life. In this episode, Janet explains the basics of mindful eating, shares her own journey and offers some simple tips on how to enjoy all the health benefits that mindful eating can bring to your healthy living journey. The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Get started on your health journey by making an appointment with your primary care physician. Visit the Healthy Living Resource Center for wellness tips, information and resources; 1199SEIUBenefits.org/healthyliving. Get to know your numbers at 1199SEIUBenefits.org/healthyhearts. Get inspired by fellow members through our Members' Voices series: 1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to join webinars on managing stress, building healthy meals and more: 1199SEIUBenefits.org/videos. Visit our YouTube channel to view a wide collection of healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists. Sample our wellness classes to exercise body and mind: 1199SEIUBenefits.org/wellnessevents. Janet Lau is a Registered Dietitian (RD) in private practice. Her journey to health and well-being started with an unhealthy relationship with food, which led to years of discomfort. She knew the first step to improving her health was understanding the root of the problem, so she enrolled in Hunter College's Nutrition and Food Science program, where she earned her Bachelor of Science degree. Janet worked in treatment-based institutions after completing her internship and passing her RD exam. Several years later, she discovered the Institute for Integrative Nutrition, where she became certified as a Holistic Health Practitioner. Janet continued to incorporate additional certifications with a gut-health focus. As an Integrative Registered Dietitian, Certified LEAP Therapist and Holistic Coach, Janet remains passionate about providing compassionate support and guidance in her practice, Nutrition Custom Care. She provides a safe space for patients to share their stories and health struggles, understanding that a work-together approach is paramount to establishing rapport. As a result, she has helped patients adopt transformative food behaviors that meet their health objectives and improve their relationship with food. Janet's diverse skill set and proven results-driven strategies are now available through her online courses for independent learners. Additionally, she holds monthly small-group onsite sessions and consults virtually one-on-one for a more connected approach. For more information, visit nutritioncustomcare.com.

Have a question? Click here. Today we are diving into six essential nutrition guidelines for women navigating perimenopause and beyond. Our approach here at Graced Health is rooted in Intuitive Eating, self-care, flexibility, and individual needs rather than strict diet rules. Also, loads of GRACE! It's not about being perfect but simply trying your best to steward well and care for the body that the Lord gifted you to do life in.Key points discussed:1.  The importance of approaching nutrition from a place of self-care, not restriction 2.  The wisdom of implementing changes slowly and mindfully 3.  Why it's key to listen to YOUR unique body4.  How to be aware of potential eating disorder triggers 5.  Popular eating habits that are not recommended for women in perimenopause 6.  The benefits of eating balanced meals and simple steps to start7.  High protein meal ideasLinks:Join my email list to learn more about Strong and Vibrant at HomeBig Time Adulting / Caitlin Murray Instagram Reel Episodes Discussed:Intuitive Eating Series Season 21Protein Series Season 23Ultra-Processed Foods, Food Science and Intuitive Eating: How to Create BalanceI've Gained Perimenopause Weight. Why I'm Not Trying to Lose it.Calcium: You Need More Than You Think!Why Intermittent Fasting May Be Sabotaging Your Health (Especially in Women in Perimenopause and Beyond)5 Things You Need to Know Before You Take SupplementsMenopause Belly and Body ChangJoin The Stronger Collective Nourished Notes Newsletter Core Essentials: Episode 1 2 3 430+ Non-Gym Ways to Improve Your Health (free download)Connect with Amy: GracedHealth.comJoin the Graced Health community on Facebook! Instagram: @GracedHealthYouTube: @AmyConnellLeave a one-time tip of $5

For more information visit their website here: https://twu.edu/nutrition-food-sciences/masters-dietetic-internship-msdi-programs/masters-dietetic-internship-program-msdi--houston/Rachel Poland, MS, RD LinkedIn: https://www.linkedin.com/in/rachel-poland-26bb0a85Editor's Note: This program does accept students with a master's degree. Below is further information: "If a qualified applicant has earned a prior advanced degree in nutrition or an area related to the NFS Department degrees, i.e., Food Science, Food Systems Administration, Public Health, etc., then no additional degree is required. The DI Director determines if the prior degree is approved, however, all students are required to enroll in the TWU Graduate School and meet the course and supervised practice requirements relevant to the Dietetic Internship. If a qualified student has earned an advanced degree in a non-related area, i.e., history, psychology, marketing, etc., then they must enroll in one of the MS programs mentioned above. No prior learning experiences can be utilized to replace any of the supervised practice requirements and/or required credit hours."

Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Sola Carb Bread and whether it truly lives up to the hype. With Gary (one of Jenn's client's) once again stepping in as our official taste tester, we take a closer look at the marketing claims, nutrition labels, and ingredient lists to see if this low-carb bread is worth adding to your pantry—or if it's just another overly processed option wrapped in a healthy halo. Could too much fiber in Sola Carb Bread lead to unexpected digestive surprises? Tune in to find out! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram“Healthier” Food Swaps -  Worth it or Hard Pass

 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!

Mitchell Feldman is a seasoned entrepreneur with over three decades at the forefront of technology and marketing innovation. As CEO of Jam 7, he pioneers the fusion of human creativity with Agentic AI, transforming the landscape of B2B marketing. Mitchell's vision has established Jam 7 as a leader in AI-driven growth strategies, empowering ambitious tech brands through intelligent, autonomous Growth Agents that amplify human expertise.    Mitchell's career highlights include being named the first-ever Microsoft Worldwide Cloud Partner of the Year, winning the UK Technology Entrepreneur of the Year award, and successfully leading a strategic acquisition by Hewlett-Packard Enterprise (HPE) in 2018. Passionate about the synergy between people and technology, Mitchell continues to redefine the future of marketing by championing collaborative frameworks where AI and human strategists work seamlessly together to deliver extraordinary business growth.    Jam 7: https://jam7.com/   To learn more about Aigora, please visit www.aigora.com

Brewing a Greener FutureEver wonder where your used coffee grounds go after they've been completed? Probably not. But at South Dakota State University, researchers are turning them into something entirely unexpected: plastic. Not just any plastic, but a biodegradable alternative to oil and gas-based plastics that dominate the industry today. This innovative approach not only tackles the issueof food and other biomass waste but also addresses the plastic industry's reliance on fossil fuels and the rampant plastic pollution that harms both planetary and human health.The Pervasiveness of PlasticThe vast majority of plastics are currently made from natural gas and crude oil, types of fossil fuel. As of 2019, this production process was responsible for 3.4 percent of the world's total greenhouse gas emissions. Moreover, humanity produces over 300 million tons of plastic each year, resulting in widespread plastic pollution with adverse effects on both the environment and human health. Despite masquerading as a solution to excessive plastic waste, traditional plastic recycling is often ineffective due to contamination and industry deception. Thus, most plastic waste is diverted to landfills. Fossil fuel-based plastics take hundreds to thousands of years to decompose, and when they finally do, they release microplastics into the environment, which can infiltrate human bodies. Recognizing the need for a solution to this plastic crisis, Dr. Srinivas Janaswamy, the lead researcher, initially experimented with making biodegradable packaging using various agricultural byproducts, such as avocado peels, corn, oats, and wheat stalks. His focus has since shifted to spent coffee grounds, which contain lignocellulosic fibers — natural plant polymers essential for creating biodegradable plastics. The process of transforming coffee grounds into biodegradable films is quite intensive and involves drying, bleaching, and extracting the plant fibers from the coffee grounds. The resulting clear solution is then dried to form a strong, plastic-like film that can be used as a sustainable alternative to traditional plastic packaging.A Second Life for Coffee GroundsOne of the significant advantages of this solution is its potential to reduce greenhouse gas emissions from fossil-fuel-based plastic production and minimize plastic pollution. But on top of that, it provides a sustainable method of reusing otherwise wasted coffee grounds. Every morning, millions of people worldwide begin their day with a cup of coffee, a ritual shared by over 60% of Americans. Widespread enthusiasm for this caffeinated beverage has propelled it to become the second most traded commodity globally by volume, just behind oil. As a result, coffee shops are ubiquitous, generating an enormous amount of spent coffee grounds — approximately 8 million tons annually, much of which ends up in landfills. When left to waste away in landfills, coffee grounds can release methane, a potent greenhouse gas that exacerbates climate change. Meanwhile, biodegradable films derived from coffee grounds can decompose in soil within just 45 days, a stark contrast to traditional plastics. Because of their rapid biodegradation and abundance, spent coffee grounds provide an attractive resource for bioplastic packaging innovation.Market Barriers in a Plastic-Dependent WorldDespite its promising potential, the coffee ground-based film still faces challenges. The film has immense tensile strength — meaning it can withstand a great deal of stress before fracturing — but is less flexible than traditional plastic, which may ultimately limit its applications. Additionally, the production costs currently exceed those of fossil fuel alternatives. Nonetheless, Janaswamy is optimistic about its market potential, remaining confident that costs will decrease as technology evolves.As consumers become increasingly aware of the detrimental environmental and human health impacts of traditional plastics, there is a growing demand for eco-friendly alternatives. Even if these biodegradable plastics do come at a higher price, consumers may be willing to pay extra for the sustainability benefits they offer. Therefore, coffee ground-based packaging film presents an environmentally conscious solution without compromising the desired convenience of plastic packaging.About Our GuestDr. Srinivas Janaswamy, an associate professor at South Dakota State University's Department of Dairy and Food Science, continues to lead research on developing sustainable, biodegradable packaging materials as alternatives to traditional plastics. His work embodies the shift towards a more sustainable future, one in which waste is transformed into valuable resources and where our daily habits — like brewing a cup of coffee — can contribute to a cleaner planet.ResourcesEnvironment Energy Leader: Brewing Sustainability: Turning Spent Coffee Grounds into Biodegradable PackagingAirX Carbon: The Perfect Blend: Bio-Based Plastic Made from Coffee GroundsPackaging World: Coffee Grounds Potentially the Next BioplasticWaste Management Review: Study trials coffee grounds as plastic packagingFurther ReadingSouth Dakota State University: Could spent coffee grounds provide an alternative to plastic packaging?PubMed Central: Potential Uses of Spent Coffee Grounds in the Food IndustryWorld Economic Forum: 5 innovative ways your coffee grounds can be recycledUnited Nations Environment Programme: Plastic PollutionCarbon Brief: Why a UN Plastics treaty matters for climate changeResearch Gate: (PDF) Revolutionizing packaging: Bioplastics for superior food and pharmaceutical solutionsFor a transcript, please visit: https://climatebreak.org/transforming-coffee-grounds-into-a-biodegradable-plastic-alternative-with-dr-srinivas-janaswamy/.

Whether it's the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties? In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel. She tells us about the process that leads to milk becoming cheese, why we shouldn't be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull'. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

John Ennis is the CEO of Tulle, a company that builds economic efficiency tools for businesses operating on the blockchains, and the Founder and Chairman of Aigora. He's also a market research consultant trained in both mathematics and computational neuroscience. He is the author of 50+ peer-reviewed articles and 4 books in sensory and consumer science, and the recipient of the 2013 Food Quality and Preference "Researcher of the Future" Award.   John Ennis on LinkedIn: https://www.linkedin.com/in/johnmichaelennis/ Tulle: https://www.tulle.ai/ To learn more about Aigora, please visit www.aigora.com

Dr. Don and Professor Ben talk about the risks reusing pasta water that's been sitting out overnight. Dr. Don - risky ☣️ Professor Ben - risky ☣️ NACCHO Bacillus sp. R2 α-amylase production optimization: Pasta cooking water as medium of amylase production | African Journal of Biotechnology Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning - PMC Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta - Juneja - 2019 - Journal of Food Science - Wiley Online Library Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species - Akineden - 2015 - Journal of Food Science - Wiley Online Library A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods - ScienceDirect A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories - ScienceDirect The occurrence of Bacillus cereus in fast foods: International Journal of Food Sciences and Nutrition: Vol 49, No 4 Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state - ScienceDirect Microbiological Quality of Filled Pasta in Relation to the Nature of Heat Treatment - ScienceDirect

EVEN MORE about this episode!Discover the hidden power of food as a gateway to spiritual and physical transformation. Join me for an eye-opening conversation with Sevanté Wulkan, founder of the Center for Intuitive Food Therapy, as we dive into the energetic properties of food, the impact of intention on nourishment, and how prayer may enhance nutritional value. Learn why what you eat—and how you eat it—can shape your well-being on a profound level.Uncover the symbolism behind everyday foods, from strawberries as a symbol of love to the root chakra connections within your diet. Explore insights from Dr. Bruce Lipton on epigenetics and how ancestral influences shape our cravings. Sevanté introduces her innovative Oracle deck, a powerful tool for decoding the deeper messages behind our food choices and generational eating patterns.Embrace the benefits of seasonal, local eating and the sacred nature of nourishment. This episode challenges conventional thinking, offering a fresh perspective on the link between spirituality and nutrition. Whether you're seeking healing, balance, or deeper self-awareness, Sevanté's wisdom will inspire you to trust your intuition and transform your relationship with food.Guest Biography:Sevanté Wulkan, founder of The Center for Intuitive Food Therapy, Nourish Your Soul Ayurveda, and Nourish Your Soul Retreats, is a multi-modality healer with advanced certifications in Food Healing, Theta Healing, and EFT/Tapping. She holds a BS in Food Science, Dietetics, and Nutrition and graduated top of her class in Jeff Primack's Advanced Food Healing program.An international bestselling author, she has contributed to numerous books, including High Vibrational Wellness, Top Exotic Foods for Natural Healing, and The Food Healing Oracle Deck series. She is currently writing Feeding Your Chakras, a seven-volume series, and co-authoring Angelic Resonance.Sevanté's passion for holistic wellness shines through her retreats, online classes, private healings, and Nourish Your Soul Show. She also curates Ayurvedic tea and incense imports from Nepal. Based in Southwest Florida, she enjoys island life with her husband, music producer Howard Merlin, and their beloved animals.Episode Chapters:(0:00:01) - Food Consciousness(0:08:51) - Food Healing and Intuitive Guidance(0:24:03) - Uncovering Generational Food Cravings(0:41:13) - Cultural Perspectives on Local Foods(0:53:19) - Eating Locally and Seasonally for Health(1:01:55) - Trusting Your GutSubscribe to Ask Julie Ryan YouTubeSubscribe to Ask Julie Ryan Español YouTubeSubscribe to Ask Julie Ryan Português YouTubeSubscribe to Ask Julie Ryan Deutsch YouTube✏️Ask Julie a Question!