Podcasts about Food science

This week the Canadian-American actor and filmmaker Leanne Johnson whose philosophy is founded on seeking understanding and sharing truth through bold characters and stories to redefine the narrative about women in film and our world. Since graduating from the University of Alberta in 2011 with a BSc. in Nutrition and Food Science, Leanne has consistently produced a repertoire of diverse and dynamic performances. In May 2025 she made her directorial debut with A Tree Falls in The Forest, which speaks to her raison d'etre as a storyteller. Her performance in the 2024 action-crime movie Extraction, USA resonates with her own story of humble beginnings growing up the daughter of immigrants in rural Alberta.  Her credits range from NBC's Chicago PD to Dracula: The Count's Kin, Chasing Rabbits, Oregonda and Idle Girl. She has garnered multiple Best Actress awards including Chasing Rabbits (2022), Oregonda (2024) plus best Supporting Actress in Greek Fire-Demon Spirit (2023).  As well as her versatility on screen, Leanne is a Personal Trainer having graduated from the National Academy of Sports Training (NASM), in Lafayette, IN. Her lifelong love for sports is evident in a range of skills, including snowboarding, martial arts and roller derby where she is known as Chariot of Fire. Leanne embraces her queer identity and stereotype-bending on-screen performances while staying true to her faith which remains at her core. Leanne is currently based in Indiana and is a proud mother of two daughters. Leanne's links:https://www.imdb.com/name/nm9786306/https://www.leannejohnsonofficial.com/https://www.youtube.com/@leannejohnsonactorhttps://www.instagram.com/leannejohnsonofficial Some of Leanne's favorite actors: Helen MirrenKate WinsletMargot RobbieJennifer LawrenceFrances McDormandBrie LarsonChloe ZhaoJulia RobertsSandra BullockLeanne's playlist:Marlee CarpenterNeed To BreatheColdplay Lady Gaga Taya HozierHost: Chris StaffordProduced by Hollowell StudiosFollow @theaartpodcast on InstagramThe AART Podcast on YouTubeEmail: theaartpodcast@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/wisp--4769409/support.

This week the Canadian-American actor and filmmaker Leanne Johnson whose philosophy is founded on seeking understanding and sharing truth through bold characters and stories to redefine the narrative about women in film and our world. Since graduating from the University of Alberta in 2011 with a BSc. in Nutrition and Food Science, Leanne has consistently produced a repertoire of diverse and dynamic performances. In May 2025 she made her directorial debut with A Tree Falls in The Forest, which speaks to her raison d'etre as a storyteller. Her performance in the 2024 action-crime movie Extraction, USA resonates with her own story of humble beginnings growing up the daughter of immigrants in rural Alberta.  Her credits range from NBC's Chicago PD to Dracula: The Count's Kin, Chasing Rabbits, Oregonda and Idle Girl. She has garnered multiple Best Actress awards including Chasing Rabbits (2022), Oregonda (2024) plus best Supporting Actress in Greek Fire-Demon Spirit (2023).  As well as her versatility on screen, Leanne is a Personal Trainer having graduated from the National Academy of Sports Training (NASM), in Lafayette, IN. Her lifelong love for sports is evident in a range of skills, including snowboarding, martial arts and roller derby where she is known as Chariot of Fire. Leanne embraces her queer identity and stereotype-bending on-screen performances while staying true to her faith which remains at her core. Leanne is currently based in Indiana and is a proud mother of two daughters. Leanne's links:https://www.imdb.com/name/nm9786306/https://www.leannejohnsonofficial.com/https://www.youtube.com/@leannejohnsonactorhttps://www.instagram.com/leannejohnsonofficial Some of Leanne's favorite actors: Helen MirrenKate WinsletMargot RobbieJennifer LawrenceFrances McDormandBrie LarsonChloe ZhaoJulia RobertsSandra BullockLeanne's playlist:Marlee CarpenterNeed To BreatheColdplay Lady Gaga Taya HozierHost: Chris StaffordProduced by Hollowell StudiosFollow @theaartpodcast on InstagramThe AART Podcast on YouTubeEmail: theaartpodcast@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/aart--5814675/support.

INTELLIGEMSIntelligems brings A/B testing to business decisions beyond copy and design. Test your pricing, shipping charges, free shipping thresholds, offers, SaaS tools, and more by clicking here: https://bit.ly/42DcmFl. Get 20% off the first 3 months with code FARIS20.RICHPANELCut your support costs by 30% and reduce tickets by 30%—guaranteed—with Richpanel's AI-first Customer Service Platform that will reduce costs, improve agent productivity & delight customers at http://www.richpanel.com/partners/ajf?utm_source=spotify.//Bill D'Alessandro, founder of Natural Dog Company, just sold his brand to a private equity firm backed by Morgan Stanley. In this episode, Andrew Faris dives deep with Bill to unpack the entire journey—from building the business, to working with an investment bank, to negotiating and closing a deal with a strategic buyer.If you're running a 7–9 figure eCommerce brand, this episode is pure gold. You'll learn:- What makes a DTC brand actually attractive to strategic buyers- The #1 mistake founders make when approaching an exit- Why contribution margin is still king in 2025- How Bill built operational talent that scaled with the business- The difference between “just another Shopify brand” vs. a sellable brand- Why omnichannel distribution is critical to valuation- Why most subscription businesses are really financing problems in disguise- The emotional aftermath of exiting your company//CHAPTER TITLES:00:01:18 - Who is Bill D'Allessandro?00:03:00 - The Scope of Natural Dog Co Acquisition00:09:01 - Investment Banking During A Buyout00:22:55 - People Management Is The Hardest With Business00:31:35 - Why Not All Subscription Models Are Great00:42:46 - How Meta Dependency Could Harm Your Business// Bill D'Alessandro is the former of CEO of Natural Dog Co and Elements Brand and current Head of M&A at Food Science, a portfolio company backed by Morgan Stanley. Follow Bill on X at https://x.com/billda and listen to Acquisitions Anonymous by visiting https://www.acquanon.com/.//SUBSCRIBE TO MY CHANNEL FOR 2X/WEEKLY UPLOADS!//ADMISSIONGet the best media buying training on the Internet + a free coaching call with Common Thread Collective's media buyers when you sign up for ADmission here: ⁠https://www.youradmission.co/andrew-faris-podcast⁠//FOLLOW UP WITH ANDREWX: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://x.com/andrewjfaris ⁠Email: podcast@ajfgrowth.comWork with Andrew: ⁠https://ajfgrowth.com

Minnesota-based General Mills is among three major food producers that say they will be pulling artificial dyes from their U.S. products starting in 2027. The shift comes nearly two months after U.S. health officials said they would encourage food producers to phase out petroleum-based artificial food coloring.Joanne Slavin, a professor in the Department of Food Science and Nutrition at the University of Minnesota joined Minnesota Now to break down this shift.

Welcome back to today's Friday Review where I'll be breaking down the best of the week!     I'll be sharing specifics on these topics:     Magnesium L-Threonate Benefits (product review) The Art of the Good Life (book review) Daily Dad (book review) Food Science & GLP-1 Drugs (research) Ground-Breaking Cancer Protocol (research)     For all the details tune in to today's Cabral Concept 3430 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3430 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Vermont Viewpoint with Kevin Ellis Friday, June 20, 2025 10am hourKevin's guest is Emily Belarmino ..UVM Assistant Professor in Nutrition and Food Sciences and Director of the undergraduate Food Systems program

Have a question? Click here. This season featured 23 episodes with a mix of solo content (15 episodes) and guest interviews (8 episodes). I covered various aspects of holistic health through a faith-based, diet-culture-free lens, focusing on body, mind, and spirit wellness for women in perimenopause and beyond.Topics from this past season:NutritionEpisode 4: Ultra Processed Foods, Food Science and Intuitive Eating - Balancing food science with intuitive eating principlesEpisode 11: Nutrition Essentials in Perimenopause and Beyond - Six essential nutrition guidelines with practical strategiesEpisode 22: How to Choose Seafood and Avoid Rare Ciguatera Poisoning - Personal story and seafood safety resourcesFitnessEpisode 9: The Bone Battle - Why strength training is crucial for bone healthEpisode 10: How to Protect Your Vulnerable Areas with Strength Training - Four key areas to focus on with free exercise downloadEpisode 17: Should I Wear a Weighted Vest? - Research-based guide on weighted vest benefits and considerationsEpisode 19: Seasons of Strength - Adapting workouts for summer and life changesEpisode 20: Finding Your Perfect Fit - Comprehensive shoe selection guideFaithEpisode 12: Finding God's Wisdom First (with Alexandra Yu) - Holistic healing through faith-based approachNervous System & Stress ManagementEpisode 8: Your Nervous System on Diet Culture (with Sherry Chabon) - Breaking free from diet culture's impact on nervous systemEpisode 15: Meditation Myths Busted (with Anne Swanson) - Practical meditation tips and misconceptionsEpisode 16: Beyond Barbie Style Self-Care (with Janice McWilliams) - Meaningful self-care for sustainable livingGeneral WellnessEpisodes 1-2: Eight Questions to Ask Yourself in the New YearEpisode 3: The Wellness Industry Has Lost Its Mind (with Michael Yeo) - Navigating wellness trends with evidence-based approachEpisode 5: One Hidden Piece to Helping Your Chronic Pain PuzzleEpisodes 6-7: Addiction two-part series (with Sarah Pritchard)Episode 13: Rant, Rave & Review - Mixed format episode including article on chronic tirednessEpisode 14: The Maximization and Optimization Myth - Finding balance in wellness cultureEpisode 18: Breaking Free From Expectations (with Stephanie Ravens Craft) - Identity and life transitionsEpisode 21: The Self-Talk Revolution - Improving internal dialogue with graceWhat's NextJuly: "Moment of Grace" short episodes featuring guest highlightsUpcoming: Celebrating 500th episode milestoneAugust: New season launch with course offering "Strong and Vibrant at Home"Sign up for biweekly "Nourishing Notes" newsletter at gracedhealth.com/nourishing-notesJoin The Stronger Collective Nourished Notes Bi-Weekly Newsletter 30+ Non-Gym Ways to Improve Your Health (free download)Connect with Amy: GracedHealth.com Instagram: @GracedHealthYouTube: @AmyConnell

Send us a textIn this eye-opening episode of our Stop Chasing Wellness podcast, we dig into the real price of convenience. Processed foods are everywhere—cheap, fast, and addictive—but what are they really costing us? From skyrocketing rates of obesity and chronic disease to the subtle ways artificial ingredients and additives affect our bodies, we unpack the truth behind the labels. Join us as we explore the science, the industry, and the long-term health consequences of a diet dominated by processed products—and what you can do to break free.All of these ideas are further discussed in more detail in our book, BUY YOUR COPY ON OUR WEBSITEJoin us in our private Facebook group. Stop Chasing Wellness: Inner Circle Stop Chasing Wellness is an online wellness coaching company founded by two Holistic Health Coaches, Gina and Kristin. Be sure to check out all of our offerings including our book, Stop Chasing Wellness; Create It, and our growing catalog of Hormone Specific coaching courses. All of our courses and offerings are designed to help you feel and live your best life in a simplified way that works for you. You can find Stop Chasing Wellness on Facebook and Instagram

In this episode, I sit down with Dr. David Klurfeld—longtime USDA scientist and one of the few insiders to publicly challenge the WHO's classification of red meat as a carcinogen. We go deep into the flawed evidence behind the infamous 2015 IARC report, why nutritional epidemiology often fails to prove causality, and how a small group of researchers helped shape global policy with low-quality science. If you've ever felt confused about meat, saturated fat, or dietary guidelines, this conversation will help you think critically about what “counts” as evidence—and who gets to decide. We cover:Dr. Klurfeld's personal journey and lessons from a career in public healthWhy the 2015 IARC red meat classification was based on weak and inconsistent evidenceHow observational studies and “allegiance bias” mislead nutrition scienceThe politics of dietary guidelines and the role of the USDA and WHOWhat the media got wrong—and why red meat remains a nutrient-dense foodWhether you're a clinician, dietitian, or simply trying to make better nutrition decisions, this episode is a powerful reminder that bias, groupthink and weak data can distort science and mislead the public. We need to be discerning about the nutrition and health advice we follow. Who is Dr. David Klurfeld?Dr. David Klurfeld is a nutritional scientist and former National Program Leader for Human Nutrition at the USDA's Agricultural Research Service. He also served as Professor and Chair of Nutrition and Food Science at Wayne State University and Associate Editor of The American Journal of Clinical Nutrition. He has authored more than 200 scientific publications and was one of 22 experts invited to the 2015 IARC working group on red meat and cancer. He is a longtime advocate for scientific integrity in public health policy.This episode is brought to you by: LMNT- Free Sample Pack with any purchase, visit https://DrinkLMNT.com/DRLYONTimeline - Get 20% off your order of Mitopure - https://timeline.com/LYONMUDWTR - Use code DRLYON to get up to 43% off your starter kit - https://mudwtr.com/DRLYONNeeded - Use code DRLYON for 20% off your first order - https://thisisneeded.com Find Dr. David Klurfeld at: Indiana University Bloomington - https://publichealth.indiana.edu/about/directory/David-Klurfeld-dmklurfe.html Google Scholar - https://scholar.google.ca/citations?user=Ym5Og20AAAAJ&hl=en LinkedIn - https://www.linkedin.com/in/david-klurfeld-812845209/ Find me at:Instagram:@drgabriellelyon TikTok: @drgabriellelyonFacebook: facebook.com/doctorgabriellelyonYouTube:

Thanks for listening to Aisle 42, in this episode we chat with Mitchell Scott, CEO of Cult Food Science, to explore the cutting edge of cultivated and lab-grown foods. We dive into the promise and challenges of cellular agriculture, including cultivated meats, seafood, and innovative uses of mushroom-based proteins. Mitchell explains the science behind bioreactors, the regulatory and market hurdles, and the growing demand for ethical, sustainable protein alternatives.Throughout the conversation, Mitchell shares his passion for building a future of food that's delicious, safe, and environmentally sustainable. To learn more go to https://www.cultfoodscience.com/ and https://www.thebetterbutchers.com/.To learn more about how we scale food and beverage companies go to: https://www.ethicalfoodgroup.com/Here's a summary of this interview: Mitchell is excited about the potential of cultivated and lab-grown meat to revolutionize the food system and reduce reliance on factory farming.Cellular agriculture involves taking animal cells and growing them in bioreactors to create real meat, milk, or even chocolate without harming animals.Cult Food Science has invested in 19 portfolio companies, giving investors access to early-stage opportunities in cultivated foods.The regulatory landscape varies globally: Singapore leads with early approvals, while Canada's process is more complex and slower.Mitchell's mushroom-based company, The Better Butchers, launched a mushroom-pea protein blend that's in high demand.Cultivated fat is seen as a key piece to improving the taste and texture of plant-based foods—prototypes are already in the works.Mitchell sees Europe, Israel, and Singapore as major hubs for cultivated protein innovation.The conversation also touches on the future of cultivated seafood and the significant role of food safety in lab-grown products.Mitchell believes the best way to shift perceptions is through taste: delicious products that surprise and delight consumers.Plant-based and cultivated foods are here to stay, driven by consumer demand for more ethical, sustainable protein options.

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts to create a 1 million-layer puff pastry; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree.

Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.  Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University.   In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about: The challenges and opportunities for attracting students to food science and other food-related academic programs The value of an education in food science The role the food industry plays in food science education The complex food system challenges that today's students—tomorrow's workforce—can help address Dr. Daubert's work at Mizzou in promoting food science education How IFT helps prepare students to contribute to the global food community upon graduation. News USDA Secretary Rollins Increases Funding to Reimburse States for Food Safety Inspections [3:34]Senator Cotton Introduces Bill to Consolidate Federal Food Safety Agencies [6:38]MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition [10:18]Mars Removes Titanium Dioxide from Skittles in the United States [21:41] Sponsored by: CINTAS   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dave Lundahl is passionate about applying consumer insights to create a cleaner, healthier, and happier world through innovation. In 2003, he founded InsightsNow with a vision to apply behavioral science to advance product innovation. This led to the publication of Breakthrough Food Product Innovation Through Emotions Research (2011), receiving the Disruptive Innovation Award from NextGen Marketing Research (2017), securing a U.S. patent for measuring implicit reactions (2024), and now being honored with the 2025 IFT Lifetime Achievement Award for Sensory and Consumer Science. He gives back as a member of the Advisory Boards for the Department of Food Science & Technology and the Marketing Programs in the College of Business at Oregon State University.   https://www.linkedin.com/in/david-lundahl-a6bb45/ https://www.linkedin.com/company/insightsnow/about/ https://insightsnow.com/  

Food safety is a public health and development priority. This year's theme “Food Safety: Science in Action” highlights the urgent need to strengthen food systems through research, innovation, and science-based regulation. On this episode, we speak with Nicholas Alifa, PhD Researcher in Food Science at the University of Reading, on the role of science in building safer, more resilient food systems. Moderated by Stephen Daniel, Senior Associate, Think Tank Operations, NESG

Lainie Sevante Wulkan is Founder of The Center for Intuitive Food Therapy (CIFT), Nourish Your Soul Ayurveda & Nourish Your Soul Retreats. She's 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 from California State University, Northridge, and top of class in Jeff Primack's Conquering All Disease Advanced Food Healing Instructor program. She's an International bestselling Author being the Lead Author of High Vibrational Wellness – Intuitive Healing Therapies to Nourish Your Body Temple, #1 Amazon Bestselling Top Exotic Foods for Natural Healing – Power Packed Produce from Across the Globe for Longevity & Disease Prevention, The Food Healing Oracle Deck – Nourishing Wisdom from Mother Earth series, Smoothies – Nourishing Wisdom Beyond the Blend, Chapter 3 in The Energy Healers Oracle deemed “#21 out of 100 Best healing books” of all time by Book Authority and Finn's Giant Leap, Children's book #1 in the Frog & Toad category on Amazon.. She's currently writing the highly anticipated seven-volume series, Feeding Your Chakras and co-authoring Angelic Resonance with International Bestselling Author, Angela Orora Medway – Smith. Her passion for elevating humanity with pathways to nourishing the mind, body & soul is felt in all her creations. Whether attending global sojourns into wellness on exotic Nourish Your Soul Retreats, taking her online wellness classes, becoming a Certified Intuitive Food Therapist, receiving private healings, hearing the Nourish Your Soul Show, or enjoying her organic, Ayurvedic tea and incense imports from Nepal, a deeper knowing of Spirit and greater expansion of self is realized. Contact Lainie Sevante Wulkan: High Vibrational Wellness Book - Available on Amazon - https://amzn.to/4dmYCjQ Website - Http://CenterforIntuitiveFoodTherapy.com Lainie "Sevante" Wulkan aka The Food Oracle International Bestselling Author - High Vibrational Wellness Intuitive Healing Therapies to Nourish Your Body Temple Founder - CIFT - Center for Intuitive Food Therapy USA/Canada Importer - Nourish Your Soul Ayurveda Teas & Incense Executive Producer - Hope from the Himalayas Documentary Host/Producer -Nourish Your Soul Show Nourish Your Soul Retreats - Global sojourns into wellness 239.785.0809 Dr. Kimberley Linert Speaker, Author, Broadcaster, Mentor, Trainer, Behavioral Optometrist Event Planners- I am available to speak at your event. Here is my media kit: https://brucemerrinscelebrityspeakers.com/portfolio/dr-kimberley-linert/ To book Dr. Linert on your podcast, television show, conference, corporate training or as an expert guest please email her at incrediblelifepodcast@gmail.com or Contact Bruce Merrin at Bruce Merrin's Celebrity Speakers at merrinpr@gmail.com 702.256.9199 Host of the Podcast Series: Incredible Life Creator Podcast Available on... Apple: https://podcasts.apple.com/us/podcast/incredible-life-creator-with-dr-kimberley-linert/id1472641267 Spotify: https://open.spotify.com/show/6DZE3EoHfhgcmSkxY1CvKf?si=ebe71549e7474663 and on 9 other podcast platforms Author of Book: "Visualizing Happiness in Every Area of Your Life" Get on Amazon: https://amzn.to/3srh6tZ Website: https://www.DrKimberleyLinert.com Please subscribe, share & LISTEN! Thanks. incrediblelifepodcast@gmail.com Social Media Links LinkedIn: https://www.linkedin.com/in/dr-kimberley-linert-incredible-life-creator/ Facebook: https://www.facebook.com/kimberley.linert/ The Great Discovery eLearning Platform: https://thegreatdiscovery.com/kimberley l

Many departments at BYU-Idaho have societies to help students meet fellow students and receive guidance in their educational and career journey. The Food Science Society is one of these societies.

We're sitting down with Shanleigh Thomsen (@shanferments) — fermentation scientist, industry strategist, and an insightful voice in the alcohol space.With a decade of experience across brewing, hops, and product development, Shan has worked at every level of the alcohol supply chain — from global beverage brands to regional farms. She holds a Master's in Food Science and is currently pursuing her MBA at UC Davis, where she focuses on market strategy and ingredient innovation.In this episode, we'll dig into:

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.

The Louisiana legislature is considering a seed oil labeling bill. We spend some time explaining what seed oils are, why they're in the crosshairs right now, and whether they're actually bad for us. Dr. Christopher Gardner, Professor of medicine and nutrition scientist at Stanford University, joins us.

* This prison escape feels like a story that could only happen in New Orleans * Insurance and tort reform are two big issues for Louisiana businesses * What are seed oils? Are they actually as bad as some make them out to be? * Freddie King wants less finger-pointing, more problem-solving w/the jail * Just how important is early education for EVERYBODY in Louisiana? * Why the Krewe of Boo is turning to American-made throws

Timestamps:6:10 - Quantifying innovation for investment purposes10:53 - How Evelyne met Tobias Reichmuth20:43 - Can innovation outperform ETFs?34:18 - How to build trust with potential investors38:34 - Why Evelyne's team is mostly womenThis episode was sponsored by Relai. Get started with Bitcoin by downloading the Relai app today, and profit from 10% less fees by entering code SWISSPRENEUR at checkout.(Disclaimer: Relai services are exclusively recommended for Swiss and Italian residents.)About Evelyne Pflugi:Evelyne Pflugi is the co-founder and CEO of The Singularity Group, a company quantifying applied innovation in listed equities. She holds a MSc in Food Science and Technology from ETH and worked at Capital Group and GAM Investment Management (Switzerland) Ltd before founding The Singularity Group in 2017.At The Singularity Group, Evelyne and her team are redefining how innovation gets quantified. Instead of measuring it by R&D expenses, patents, capex in tech or M&A in tech, Evelyne prefers to focus solely on feasibility and profitability. She co-founded the group with Tobias Reichmuth, a serial founder and investor. The Singularity Group is the initiator of the Singularity Index™ (Bloomberg ticker: NQ2045), a global, all-sector benchmark and gold standard for Applied Innovation. The Singularity Strategies include The Singularity Fund (UCITS Lux), Singularity US Innovation Leaders (AMC), Singularity US Equity (LUKB AMC), Singularity Small&Mid (UBS AMC), and the partner product LUKB Smart Farming (AMC).The cover portrait was edited by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.smartportrait.io⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.‍Don't forget to give us a follow on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, so you can always stay up to date with our latest initiatives. That way, there's no excuse for missing out on live shows, weekly giveaways or founders' dinners.

[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

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.

(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.

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

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.

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!

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