Podcasts about food technologists

பழங்கள் மற்றும் காய்கறிகளில் காணப்படும் பூச்சிக்கொல்லி (pesticide) மருந்துகளால் ஏற்படும் ஆபத்துகள், அதன் தாக்கத்தை குறைக்குக் எளிய வழிகள் மற்றும் பூச்சிக்கொல்லி மருந்து பயன்பாட்டில் உள்ள சமீபத்திய விதிமுறைகள் அல்லது கண்காணிப்பு நடைமுறைகள் குறித்து விரிவாக உரையாடுகிறார் பெர்த் நகரில் Food Technologist-ஆக பணியாற்றும் ஜனனி சிவமைந்தன். அவரோடு உரையாடுகிறார் செல்வி.

In this episode of Prescribing Lifestyle, I sit down with Minshin Tan — a former food technologist who has worked across pet food, poultry, dairy, supplements, and confectionery. With years of experience behind the scenes, Minshin offers a rare insider's perspective on how processed and ultra-processed foods are really made. We dive deep into the fascinating (and sometimes confronting) world of food product development — from how flavours, textures, and packaging are engineered, to why it's so hard to stop at “just one Tim Tam.”

In this episode, Sara Bratager, senior food safety and traceability scientist for the Global Food Traceability Center at the Institute of Food Technologists, talks about the Food Safety Modernization Act, the Food Traceability Rule, the importance of data standardization and how it can help with preventing and managing recalls.

Episode transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. Did you know food processing practices may eventually reduce the heavy metal concentrations in food products? For example, rice may contain cadmium, a heavy metal entering the plant during growth and cultivation. Cadmium may come from natural geologic sources, fertilizers, or industrial contamination of air and irrigation water. A process called “washing” reduces cadmium. Using an alkaline solution, 95% of the cadmium is removed with “washing”. Sorting technologies may help. This includes pre-testing food and ingredients for heavy metals and using electromagnetic radiation tools to identify and sort food ingredients. A process called adsorption may be used in the future to filter heavy metals from liquids found in food processing which could improve food safety while reducing food waste. Thanks for listening, I'm Susie Craig. [Music] Resources Institution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24.

Episode transcript [Music] I'm Susie Craig from Washington State University Extension No matter the source of heavy metals in our food system, agricultural technologies may minimize them in soil and limit the uptake of heavy metals by plants. The technologies used by farmers to lessen or alleviate heavy metals range from direct interventions with soil to more complex solutions. These include: • Growing crops in areas with lower levels of heavy metals, • Soil washing or soil excavation, • Reducing heavy metals in fertilizers, • Using soil amendments such as lime, altering the pH of soil and reducing heavy metal uptake by plants, and • Crop genetics developing plants that minimize uptake during growth. Learn more from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. This is Food Safety in a Minute. [Music] Resources Institution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24.

Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and have a long shelf life. Research examining the impact of diets high in UPFs suggests higher rates of obesity and diseases such as type 2 diabetes, heart disease, and cancer.However, discussions about labeling these foods as "ultra-processed" have also sparked debates about whether their negative effects are primarily due to their high fat, sugar, and salt content, or whether they stem from the effects of processing itself, particularly the additives they contain.In this episode, Jaega Wise explores one of the most commonly used additives in UPFs—emulsifiers. She investigates how they work, what they do, their history, associated health concerns, and their potential future developments.Featuring: Nicola Lando and Ross Brown from the online specialty cooking supplies company Sous Chef; Tim Spector, professor of epidemiology at King's College London and co-founder of the personalized health app Zoe; food historian Annie Gray; John Ruff, Chief Science Advisor at the Institute of Food Technologists; Professor Barry Smith at the University of London's Centre for the Study of the Senses; Professor Anwesha Sarkar, an expert in colloids and surfaces at Leeds University's School of Food Science and Nutrition; and Dr. Benoit Chassaing, a research director at The Institut Pasteur in Paris, who studies microbiota and the health impacts of certain emulsifiers.Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

Episode transcript [Music] For Food Safety in a Minute, this is Susie Craig. For sixty years, the Food and Drug Administration has tracked heavy metals in our food supply. Even trace amounts of arsenic, cadmium, mercury and lead in food, water, and air once ingested stay in our bodies. Heavy metals in food come from naturally occurring and environmental sources. Food may be grown in soil or irrigated with water containing higher levels of heavy metals. Food processing and handling food may increase or decrease levels. Whether naturally occurring or environmental, experts from academia, government, and industry continue to monitor and study their effects on our health. Read a free research-based report from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. This is Susie Craig from Washington State University Extension. [Music] Resources Institution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24. United States Department of Agriculture – Agriculture Research Service. Food Surveys Research Group: Beltsville, Maryland, What We Eat in America. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/. Accessed online 12/8/24.

Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph. In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about: Food safety and quality research underway at WSU's Sensory Science Center What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large. News and Resources FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]EFSA Updates Guidance for Novel Food Applications [19:34]Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Join Bill Sherman as he sits down with Dr. Bryan Quoc Le, a dynamic food scientist, industry consultant, and the author of "150 Food Science Questions Answered: Cook Smarter, Cook Better." In this episode, Bryan reveals how a seemingly ordinary graduate school project sparked his journey into thought leadership, leading him to unexpected opportunities and recognition in the food science world. Bryan shares how he transformed a volunteer blogging at "The Institute of Food Technologists" stint into a platform that attracted the attention of Callisto Publishing, culminating in a book deal. Hear how he balanced the intense demands of writing his dissertation and authoring a book simultaneously, with the unwavering support of his wife. He dives into the book's unique format—half dictated by the publisher and half crafted by him—and reflects on how it honed his ability to make complex scientific concepts accessible and engaging to a broader audience. Learn how publishing a book early in his career became a game-changer, establishing his credibility and opening doors to numerous clients. Bryan talks about his unexpected success on platforms like Reddit, where he built a thriving community around food science, generating more leads and projects than he ever anticipated. What's next for Bryan? He's exploring new creative frontiers, including a potential documentary on flavors with an Emmy-winning filmmaker. It's a journey filled with innovation, exploration, and a bit of adventure. Tune in to discover how thought leadership can evolve from unexpected beginnings and lead to extraordinary opportunities. Three Key Takeaways: • Thought Leadership Can Start from Unexpected Places: Dr. Le's journey into thought leadership began with a volunteer blogging opportunity that eventually led to a book deal. This shows that sometimes, the path to establishing yourself as a thought leader can start with a seemingly small or unplanned endeavor. • Publishing a Book Can Be a Powerful Credibility Booster: Dr. Le's experience demonstrates the impact of publishing a book early in his career. It not only validated his expertise but also opened up multiple professional opportunities, establishing him as a trusted voice in the food science community. • Building Communities Can Lead to Unanticipated Opportunities: By actively engaging in platforms like Reddit, Dr. Le built a strong community around his field of expertise. This unexpected platform became a significant source of client leads and collaborations, highlighting the value of community-building in thought leadership. As a food scientist Bryan knows the difference between fine flavor and junk food.  When it comes to your business are you using gourmet metrics or just measuring the junk?  Find out in this video with Peter Winick.

Beatrice Boakyewaa Blay is a Ghanaian-based Food Technologist with a Bachelor's degree in Biochemistry and a Master's degree in Food Science currently working as a Research & Development Technologist with a focus in New Product Development, Recipe Renovation, and Packaging Development. She's passionate about all things food and is interested in expanding her scope in the areas of Flavour Science, Sensory Science, and Artificial Intelligence in the Food and Beverage Manufacturing Space.    Beatrice Blay on LinkedIn: https://www.linkedin.com/in/beatrice-boakyewaa-blay/   To learn more about Aigora, please visit www.aigora.com  

Food technologist and communications expert Sarika Singh speaks with Nayra (5th grader) and Shambhavi (10th grader) about foods that help kids gain height, improve their immune system, and whether having junk food is all that bad in childhood. Resources 1. Book - ⁠Eat Right 4 Your type⁠ 2. Sarika's website - ⁠communications101⁠ 3. Listen - ⁠why bournvita and complan are unhealthy for kids⁠ 4. Indian Academy of Paediatrics - ⁠height and weight chart for children⁠ 5. National Library of Medicine - ⁠nutrition and water requirements for children and adults⁠ Support this show - ⁠Donate to keep this podcast free of ads and support the production of this show⁠ Reach out to us with your questions and comments via email at hello@wsnt.in

The Startup Pavilion at the Institute of Food Technologists' annual Food Improved by Research Science and Technology (IFT FIRST) in Chicago earlier this month featured cutting-edge solutions to some of the most pressing challenges facing the food system, including food safety, nutrition security, climate change and diet-related chronic disease.

Navigating Food Safety Challenges: Bruce Ferree's 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He's a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you'll hear about:The key changes in the culture of food safety and quality over Bruce's careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce's perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode's MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD

Distinguished Professor Harjinder Singh has been awarded a Lifetime Achievement Award from the Institute of Food Technologists. Professor Singh speaks to Jesse.

In this episode, I discuss probiotics with Natasha Trenev. We discuss the history of probiotics from early yogurt cultures to where probiotics are today. Some of the additional points discussed include: Early royal yogurt vs today's yogurt The importance of starter cultures (bacteria) in making beneficial probiotic cultures The benefits of fermented foods Why specific types of probiotic bacteria are important for health The problems with many of today's probiotic supplements How to identify a quality probiotic And more ... UCLA graduate Natasha Trenev and Yordan Trenev founded Natren Inc. in 1982 with the goal of developing the first revolutionary method of producing an effective and scientifically validated single strain bacteria product. She is also the Founder and Chairwoman of The Global Institute of Probiotics, dedicated to the technological advancement of probiotic usage. For more than 40 years, Ms. Trenev has been leading the scientific community in the acquisition of knowledge about probiotics. She authored the Probiotic Standards adopted by the National Nutritional Foods Association (now National Product Association), which were later read into the Congressional Record. A member of the American society of Microbiology, American Association for the Advancement of Science, Institute of Food Technologists, Anaerobe Society of the Americas and American Dairy Science Association, Ms. Trenev is recognized as an educator, research scientist, author and television and radio personality as well as an authority on probiotics.

Today, Dr. Franny Gilman, Principal Scientist at the Kraft-Heinz Company (and another #DocMartian who worked in my undergraduate research lab),  joins the #QualityQuorum to tell us about the path that took her from studying the cloacal microbiome of lizards to Greenland and eventually to food science! Host: Mark O. Martin Guest: Franny Gilman Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode The paper that first caught Dr. Gilman's eye when I suggested she read it while in my laboratory:  “The influence of sex, handedness, and washing on the diversity of hand surface bacteria.” Another paper suggested by Dr. Gilman:  “Boomerang academics:  why we left academia for industry, but then came back.” Still another paper:  “Academia or Industry:  Where Would I Fit In?” A website for the Institute of Food Technologists, with wonderful links and information. A nonspecialist's introduction to Aspergillus oryzae that makes koji. A review article about the koji mold, Aspergillus oryzae. A conference website devoted to the study of koji and A. oryzae. Dr. Gilman's LinkedIn profile. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

As everyone who is a garlic lover or knows a garlic lover knows, garlic can make your breath stink. This episode begins with some easy and effective strategies from the Institute of Food Technologists that will neutralize that garlic smell from your breath as well as from your hands, so you won't have to worry about offending anyone while you eat all the garlic you want. http://www.sciencedaily.com/releases/2013/02/130204142609.htm Weird to think, but humans actually enjoy suffering – to some extent. It has been said that it is the suffering we endure that makes life meaningful. In fact, if you didn't suffer at least a little, life would be pretty boring according to Paul Bloom, a professor of psychology at Yale and author of the book The Sweet Spot: The Pleasures of Suffering and the Search for Meaning (https://amzn.to/3K5Zdci) . Listen as he explains how the pain of suffering makes pleasure more pleasurable.  You likely learned in school that the first amendment to the U.S. Constitution guarantees people the right to free speech. But what does that mean exactly? Can you say anything you want? How has this right evolved over time? That's what I tackle with attorney Ian Rosenberg. Ian serves as legal counsel for ABC News, teaches media law at Brooklyn College and is author of the book Free Speech Handbook: A Practical Framework for Understanding Our Free Speech Protections (https://amzn.to/3HZ8W25).  Most popular breakfast cereals have a lot of added sugar. And certainly sugar consumption is something a lot of parents worry about. However, there is some good news about kids and cereal that you might find surprising. Listen as I explain what it is. https://www.cbsnews.com/news/breakfast-cereal-surprise-kids-ok-with-less-sugar-study-says/ PLEASE SUPPORT OUR SPONSORS! NerdWallet lets you compare top travel credit cards side-by-side to maximize your spending! Compare and find smarter credit cards, savings accounts, and more today at https://NerdWallet.com Indeed is offering SYSK listeners a $75 Sponsored Job Credit to get your jobs more visibility at https://Indeed.com/SOMETHING TurboTax Experts make all your moves count — filing with 100% accuracy and getting your max refund, guaranteed! See guarantee details at https://TurboTax.com/Guarantees Dell Technologies and Intel are pushing what technology can do, so great ideas can happen! Find out how to bring your ideas to life at https://Dell.com/WelcomeToNow Learn more about your ad choices. Visit podcastchoices.com/adchoices

Self-care podcast exploring The Roots of Your Gut Microbiome Issues, The Do's and Don'ts With Probiotics & Ways to Boost Immunity and Balance Gut Flora With Natasha Trenev.  TOPICS:: ** The Roots of Your Gut Microbiome Issues (18:32). ** The Do's and Don'ts With Probiotics (36:39). ** Ways to Boost Immunity and Balance Gut Flora With Natasha Trenev (41:32).   NOTES:: Show notes: amberapproved.ca/podcast/457 Leave me a review at amberapproved.ca/review Email me at info@amberapproved.ca   Subscribe to newsletter: https://amber-romaniuk.mykajabi.com/newsletter-sign-up    SHOW LINKS: Click below to schedule a 30 minute Body Freedom or Business Freedom consultation https://amberapproved.ca/schedule-a-consultation/  Take my free Emotional Eating Quiz here: http://amberapproved.ca/emotional-eating-quiz Listen to Episode 291 about what it's like to work with me here: http://amberapproved.ca/podcast/291/ Follow me on Instagram www.instagram.com/amberromaniuk Youtube Channel: https://www.youtube.com/@amberromaniuk/  ABOUT MY GUEST Natasha Trenev: UCLA graduate Natasha Trenev and Yordan Trenev founded Natren Inc. in 1982 with the goal of developing the first revolutionary method of producing an effective and scientifically validated single strain bacteria product. Her efforts led to the establishment of the entire probiotics category in North America, Australia, England, Holland and Belgium. She is also the Founder and Chairwoman of The National Institute of Probiotics, dedicated to the technological advancement of probiotic usage.   For more than 40 years, Ms. Trenev has been leading the scientific community in the acquisition of knowledge about probiotics. She authored the Probiotic Standards adopted by the National Nutritional Foods Association (now National Product Association), which were later read into the Congressional Record. A member of the American society of Microbiology, American Association for the Advancement of Science, Institute of Food Technologists, Anaerobe Society of the Americas and American Dairy Science Association, Ms. Trenev is recognized as an educator, research scientist, author and television and radio personality as well as an authority on probiotics.   MY PARTNERS:  Natren Inc: The No Sugarcoating Podcast is proud to partner with Natasha Trenev, the Mother of Probiotics, whose expertise stems from her family's 750-year legacy in producing yogurt coveted by Yugoslavian royalty. As the Founder and President of Natren Inc., Natasha brings 40 years of dedicated scientific research to the probiotics industry, working alongside top scientists and researchers. Natren's precision probiotics products represent the pinnacle of this commitment, showcasing the impact of precision-selected beneficial bacteria. Natasha asserts that these specialized precision probiotics profoundly influence all facets of health, including physical, mental, emotional, and even skin and organ health. Recognizing these supplements as the cornerstone of overall wellness, she has dedicated four decades to advancing this field. Tune in to our podcast to explore how Natasha's vision and Natren's innovations are reshaping our understanding of health and chronic illness.    Shop there probiotics at: https://www.natren.ca/ (Canada) https://www.natren.com/ (USA)

Blake Harris, CSCP, is a specialist in standards and process enhancement, digital solution development, and implementation, with more than a decade of experience in supply chain-related functions within the private sector and at non-governmental organizations (NGOs). He places high value on tackling complex issues to create efficient and uncomplicated solutions. As the Technical Director at the Institute of Food Technologists' Global Food Traceability Center (IFT's GFTC), his focus centers on enhancing data digitization in food systems, which involves collaborative efforts with a diverse range of stakeholders from industry, government, and NGO sectors. Alison Grantham, Ph.D., is a consultant who brings a rigorous, practical approach to her work with public and private sector organizations to improve the food system. Alison focuses on helping her clients develop data-driven tools and programs to define and achieve goals to enhance food and agriculture. She has worked closely with IFT's Global Food Traceability Center since 2019, developing the Global Dialogue in Seafood Traceability (GDST) standards, among other traceability initiatives. Prior to consulting, she led food systems research and development, and then food procurement, at an $800-million revenue e-commerce food company. Previously, she led Penn State Extension's beginning farmer training program and directed research at the Rodale Institute. Alison currently serves on the Rodale Institute's Board of Directors and the National Academy of Sciences' Committee to advise the U.S. Global Change Research Program, the body that oversees climate and other global change research across the 14 federal agencies. In this episode of Food Safety Matters, we speak with Blake and Allison [35:05] about: IFT traceability experts' observations over the past year regarding industry preparation to comply with FSMA 204 in 2026 Advances in traceability initiatives and technology, especially low-cost/no-cost technologies promoted by FDA, to assist industry compliance Advice for companies that have not made much progress in compliance efforts on how they can get started Advice for companies that have made strides toward assuring compliance on how they can ensure they are on track to fully meet FSMA regulations by January 2026 How worldwide adoption of Global Dialogue on Seafood Traceability (GDST) standards has been facilitated, tools offered to help the seafood industry comply with GDST standards, and how GDST standards are influenced by FSMA 204 Ways in which FSMA 204 compliance will benefit public health and food safety How FSMA 204 can help optimize individual company and entire supply chain operations. News and Resources CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination [2:24]Study Shows Potential of Antimicrobial Blue Light for Listeria Inactivation in Food Processing Plants [8:49]WHO Provides Step-by-Step Guide on Use of WGS for Foodborne Illness Surveillance, Response [13:18]FDA Clarifies "In-Shell Product" Definition and Requirements for Shellfish per 2022 Food Code [18:08] IFT Global Food Traceability Center Sponsored by: Wiliot We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

On Tuesday's AOA, powered by Cenex Premium Diesel, we start the show with DuWayne Bosse from Bolt Marketing as we take a look at grain and livestock markets. In Segment Two, we discuss the latest USMCA ruling on dairy between the U.S. and Canada with Michael Dykes, D.V.M, president and CEO of the International Dairy Foods Association (IDFA). In Segment Three, we stick with the dairy theme on today's show and learn more about a new dairy grazing project led by Dairy Grazing Apprenticeship in partnership with the Global Food Traceability Center (part of the Institute of Food Technologists). Sara Bratager (IFT) and Joe Tomandl (DGA) join the show to discuss. Then we wrap in Segment Four with news headlines.

Yinqing Ma, Ph.D., is the Director of Compliance Policy Staff in the Office of Compliance at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Dr. Ma leads the development and implementation of compliance policies, initiatives, and programs for CFSAN-regulated products. She also co-leads food allergens and economic adulteration initiatives at CFSAN. Dr. Ma received her B.S. and M.S. degrees and her Ph.D. in Food Science from Cornell University. Carol D'lima, Ph.D., is a Food Technologist in the Division of Food Labeling and Standards in the Office of Nutrition and Food Labeling at FDA's CFSAN. She is the subject matter expert working on allergen and gluten-free labeling issues. She develops all related regulations, guidances, and technical documents, and responds to relevant inquiries from stakeholders in these areas. She has served in her current role for nearly a decade. Dr. D'lima received her B.S and M.S. degrees at Purdue University and her Ph.D. in Food Science from North Carolina State University. In this episode of Food Safety Matters, we speak with Dr. Ma and Dr. D'lima [3:17] about: Key takeaways from FDA's recent analysis of allergen recalls of regulated products from 2013–2019, such as common causes for allergen recalls and prominent food allergens involved in recalls The failure mechanisms that contribute to labeling errors for allergens, and how can companies address them The number and causes of recalls seen by FDA since sesame became an official major food allergen under the FASTER Act Ways in which FDA is addressing the practice of food companies intentionally adding sesame to their recipes and product labels to circumvent the need to conduct cross-contact controls FDA's methods for enforcing food allergen requirements FDA's future plans for research into allergens and allergen recalls trends post-2019. Resources Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds Sponsored by: SafetyChain We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Be Honest...do you know what a Food Technologist is? Did you know it was a thing? Well listen up to this episode and Ryan will tell you all about it. (He'll also tell you about his puppy, Mowgli).

Ever wondered why the world is addicted to caffeine and coffee? Brace yourselves as we meander through the rich aroma and complex brew of coffee with Dr. Lonnie Lowery, our distinguished guest for the episode. With over two decades of expertise in nutrition, exercise physiology, and academic consulting, Dr. Lowery brings a blend of insights that leaves no stone unturned - from the antioxidant powerhouse that coffee is, to the much-debated timing of the first morning cup.Timeline:0:30 – Tony and I chat a little about Izzy vs. Strickland; what a surprise.3:34 Dr. Lowery's reason for getting the RD after the Ph.D.; the weird ideological views of many in the nutrition field. “What you're doing here is illegal…” says an RD to Dr. Lowery. There is no “license to science” Dr. Lowery says.5:40 Oftentimes times an MS RD degree is sufficient in a Dietetics department; even at R1 institutions.8:20 Dietetics is not just nutrition science even though many of the lay public think of it as “nutrition science.”10:15 Connecting the dots after the fact. What a professional program is like vs. an academic program.15:00 Waiting 2 hours to drink coffee to avoid the afternoon crash? Where's the data?Just because something sounds logical, doesn't make it physiological.16:32 Coffee vs. Caffeine – they aren't the same.16:40 Americans get most of their antioxidants from coffee than from fruits and vegetables.17:38 Coffee really is good for you! Remember that coffee is not just one thing.19:16 Coffee vs. Caffeine (in equal amounts of caffeine) – what does the data say?28:55  How many cups of coffee do you need daily to get the health benefits?33:26 Lonnie's evolution vis a vis his personal training goals – started out in Tae Kwon Do and then bodybuilding. 39:15 Tolkien quote – “Fighting the Long Defeat”39:55 Speed and power decline rapidly with age; Tony is still fighting this loss of speed42:00 Lonnie was a “tissue assassin.” 44:49 The nickel and dime science of sets and reps; Lonnie talks about prescribing a “dose of iron [weight].”About our special guest:Lonnie Lowery is a nutrition and exercise physiology professor of over 20 years, a food industry and academic consultant, a former competitive bodybuilder, and a huge coffee nerd throughout it all. Lonnie is a member of the American Society of Nutrition and the Institute of Food Technologists; he is also past president of the American Society of Exercise Physiologists and is a Fellow of the International Society of Sports Nutrition. Lonnie earned his first two graduate degrees (MA, PhD) in exercise physiology, principally from Kent State University, and later his MS in nutrition/dietetics from the same institution. That same year (2004) he became a Registered Dietitian as well. He co-hosts the long-running IronRadio podcast and its sister show, Nutrition Radio. Both shows can be found, among other places, at www.NutritionRadio.org.About the ShowWe cover all things related to sports science, nutrition, and performance. The Sports Science Dudes represent the opinions of the hosts and guests and are not the official opinions of the International Society of Sports Nutrition (ISSN), the Society for Sports Neuroscience, or Nova Southeastern University. The advice provided on this show should not be construed as medical advice and is purely an educational forum.Hosted by Jose Antonio PhDDr. Antonio is the co-founder and CEO of the International Society of Sports Nutrition and the co-founder of the Society for Sports Neuroscience, www.issn.net. Dr. Antonio has over 120 peer-reviewed publications, and 16 books, and is a Professor at Nova Southeastern University, Davie, Florida in the Department of Health, and Human Performance.

Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit. Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies.  Mr. Keener is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. He is a past president of the Institute of Food Technologists' (IFT's) Nonthermal Processing Division. Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science. Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration's (NASA's) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University. In this episode of Food Safety Matters, we speak with Dr. Hawkins and Mr. Keener about: The timeline of George Washington Carver's life George Washington Carver's work as a leader of the environmental movement at the turn of the 19th century and his scientific achievements that advanced agriculture How George Washington Carver found success despite the challenges he faced as a Black man in the U.S. during the Jim Crow Era, and how Tuskegee University is striving to elevate his acclaim to deserved levels George Washington Carver's work through his Jesup Wagon, a mobile classroom that he used to teach Black farmers and sharecroppers about growing crops effectively Tuskegee University's various programs and efforts that aim to carry on the legacy of George Washington Carver by assisting and providing opportunities for underserved farmers, and providing future-minded educational programs The importance of Historically Black Colleges and Universities (HBCUs) in the present day. Resources George Washington Carver's Legacy  Tuskegee University My Work Is That of Conservation: An Environmental Biography of George Washington Carver by Mark D. Hersey  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.      

Food sciences, technology, and globally sustainable food systems Dr. Jonathan Allen and Rebekah Brown, Food Bioprocessing and Nutrition Sciences, NC State University Website | Twitter @fbnsncstate Where the food science and nutrition communities have come and may be going in defining sustainable food systems with examples from research in the NC State Food, Bioprocessing and Nutrition Department. Abstract Achieving sustainable food systems has been a growing agenda item among scientists, food and nutrition associations, and the food industry. Examples of goals and actions for some of these groups can be contrasted with the projects that individual scientists try to wedge into the sustainability umbrella. Similar examples from past NC State food and nutrition research will show that trends in research funding for specific projects to meet industry needs can now be rewritten to show progress toward a sustainable food system, even when that might not have been the original intent of the research. The research interests of international and domestic students and the groups that provide their funding also create an interesting contrast in this field. Additional progress can be made as we address the teaching and research of our current students to create the future scientists who will evolve the understanding of a sustainable food system. Additionally, Ms. Brown will be reporting briefly on the National Sweetpotato Collaborators Group meeting as it pertains to her research and food science study. The National Sweetpotato Collaborators Group is comprised of stakeholders across industry, academia, and government which meets annually to discuss emerging research. The fields of study present at the meetings include, but are not limited to plant physiology, plant breeding, molecular biology, pathology, entomology, cultural practices, food science, and marketing. The objective of the meeting is the rapid dissemination of information to improve the growth of sweetpotatoes and sweetpotato products in the United States for the benefit of the multiple stakeholders. Ms. Brown's research involved a preliminary consumer survey of health, purchasing habits and acceptance/awareness of biotech in the sweetpotato sector. Related links: National Sweetpotato Collaborators Group Speaker Bios Dr. Jonathan Allen is a professor in the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University and Director of the Food Science Graduate Program. He teaches undergraduate and graduate courses in milk and dairy products, lactation, exercise nutrition, and energy metabolism. His research projects cover glycemic control as impacted by food processing and bioactive components in foods such as sweet potato, peanuts and milk, nutrient fortification of flour, and processing strategies. Allen has gained an international reputation for the understanding and potential amelioration of such chronic diseases as infant growth retardation, metabolic bone disease, diabetes, and hypertension. He has trained students who hold food industry, government, academic, and NGO positions in more than a dozen countries. A Fellow of the American College of Nutrition, and the Institute of Food Technologists, Dr. Allen has been active in the IFT Dairy Foods Division and new Sustainability Division with technical research paper reviews and graduate student competitions, and was on the IFT Dietary Guidelines for Americans Task Force. He is a member of the Climate/environment, Health, Agriculture and Improved Nutrition (CHAIN) Research Interest Group of the American Society for Nutrition. Rebekah Brown is a Cohort 3 AgBioFEWS fellow and PhD candidate in the Food, Bioprocessing, and Nutrition Sciences Department at North Carolina State University. Some of her research involves stakeholder engagement regarding the use or acceptance of biotechnology in sweetpotatoes and sweetpotato products as well as the health and sustainability of different processing techniques. GES Colloquium (GES 591-002) is jointly taught by Drs. Jen Baltzegar and Dawn Rodriguez-Ward, who you may contact with any class-specific questions. Colloquium will generally be live-streamed via Zoom, with monthly in-person meetings in the 1911 Building Room 129. Please subscribe to the GES newsletter and Twitter for updates . Genetic Engineering and Society Center GES Colloquium - Tuesdays 12-1PM (via Zoom) NC State University | http://go.ncsu.edu/ges-colloquium GES Mediasite - See videos, full abstracts, speaker bios, and slides https://go.ncsu.edu/ges-mediasite Twitter - https://twitter.com/GESCenterNCSU GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology. Find out more at https://ges-center-lectures-ncsu.pinecast.co

In this episode Monica is talking to Roberta Zennaro, Venetian Travel Blogger & Food Technologist. We talked about sustainable tourism, how to visit Venice in a more ethical way and about how many different experiences you can try in the city.Embark on a conscious journey to the enchanting canals of Venice with our latest podcast episode, dedicated to exploring sustainable travel practices and becoming a better visitor. Dive into the delicate balance of preserving this cultural gem while indulging in its beauty. Join us as we share insightful tips on eco-friendly exploration, supporting local initiatives, and leaving a positive impact on this iconic city. Ready to be a mindful traveler? Tune in to our podcast now for an inspiring conversation on sustainable tourism in Venice. Let's make every visit a step towards a brighter, more responsible travel experience – listen today!

When it comes to plant-based deli meats, Prime Roots hopes to empower carnivores to make small swaps in their diet for environmental good. Co-founder and CEO Kimberlie Le joined The Food Institute Podcast to discuss the company's history, its use of koji mushroom mycelium in its products, and its process in developing products that meat-eaters will love. More About Prime Roots: Prime Roots is celebrating the culture of meat by reimagining protein itself. Rooted in koji, a mycelium with storied culinary history and reimagined for modern times using a proprietary food technology platform and the power of fermentation, Prime Roots can replicate the taste and texture of any meat or seafood, without any of the environmental costs of animal proteins. The Prime Roots platform is creating the lowest-cost alternative protein solution that is immediately scalable to be able to feed billions of people a sustainable and nutritious source of protein while making large impacts with every bite. Prime Roots utilizes its koji protein platform to first tackle the bulk deli and charcuterie space to make it easier everyday in the humble breakfast and deli sandwich to make simple swaps. Eventually, Prime Roots will create protein products across all food and beverage categories. More About Kimberlie Le: Kimberlie Le is the CEO and co-founder of Prime Roots, a koji-based meat company. As a proud meat eater, she is determined to dramatically transform global food systems and reduce the burden animal agriculture has put on our planet. Prime Root's products are made of koji - an ingredient loved by Michelin starred chefs that perfectly replicates the texture, taste, and protein of meat without the negative environmental impact and health impacts of meat. Kim has deep roots in the restaurant and food service industry. Kim previously attended UC Berkeley and is a member of the Institute of Food Technologists and the James Beard Foundation. Kim and her company have been featured in the Wall Street Journal, The New York Times, and Food and Wine.

Processed food is bad for you, right? Well, there's more to this story. As new technologies create foods that can't be made in home kitchens, such as plant-based meats and dairy products made with plant proteins, the question of whether we should all be consuming more highly processed foods is up for debate. Advocates say a substantial increase in food processing is the best way to feed growing human populations while also reducing food waste. We should trust – and invest – in food technology that can make our global food supply healthier and more sustainable, including highly or ultra-processed foods. Opponents argue that these kinds of foods are often less nutritious, and are commonly linked to adverse health indices, particularly when it comes to ultra-processing. As this debate blooms, Intelligence Squared partners with the Institute of Food Technologists to debate this question: Should We Eat More Processed Foods?   Arguing in favor of the motion is Amy Webb and Michael Gibney. Arguing against the motion is Kevin Hall and Marion Nestle. Emmy award-winning journalist John Donvan moderates.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health.    Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Stephen and Jennifer [3:35] about: FDA's three main reasons—epidemiological, logistical, and relational—for taking a commodity-specific, collaborative approach to reducing foodborne illness outbreaks The key importance of prevention in mitigating food safety incidents, and how collaboration between FDA and industry enables food producers to help inform and adopt effective prevention strategies The types of conversations taking place between FDA, industry, academia, and public health partners throughout the development of prevention strategies The learnings from past foodborne illness outbreaks that are considered when creating prevention strategies and identifying future work areas to align cross-sector stakeholders The possibility of filling some of the gaps in the Produce Safety Rule with commodity-specific prevention strategies The challenges of conducting root-cause analysis in the produce sector, the benefits of getting industry to buy in to the practice, and how the conversation around root-cause analysis could be improved Why educating industry to be critical thinkers about produce safety (rather than which minimum requirements to fulfill) provides the greatest opportunity for improving outcomes FDA's intent to develop a prevention strategy for powdered infant formula in light of recent events, and how the agency is collaborating with stakeholders to identify other commodities that are deserving of prevention strategies. Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Perth based food technologist Janani Sivamynthan explains about how to become a food technologist, what are the job and salary prospects and why is it important to check product labels. - உணவு விஞ்ஞானம் அல்லது உணவுத் தொழில்நுட்பம் என்ற தொழில்துறை தொடர்பிலும், கடைகளில் நாம் பொருட்களை வாங்குகின்றபோது கவனிக்க வேண்டிய முக்கியமான அம்சங்கள் தொடர்பிலும், பெர்த்தில் Food Technologist ஆக பணிபுரிகின்ற ஜனனி சிவமைந்தன் அவர்களோடு உரையாடுகிறார் றேனுகா துரைசிங்கம்

Bereits während seines Masterstudiums in den USA war der Schwede Ruben Rausing fasziniert von der amerikanischen Großindustrie. Zudem gewann er einen Eindruck von der rasanten Urbanisierung und ihren Folgen auf den Lebensmittelhandel. Dies hat ihn nachhaltig geprägt, sodass er sich zurück in Schweden dazu entschließt, das erste Verpackungsunternehmen Skandinaviens zu gründen. Auch inspiriert von seiner Frau, die bei der Herstellung von Wurst das Brät in Pelle gefüllt hat, macht sich Rausing mit einem Team seines Unternehmens daran, eine innovative Verpackungsidee zu erfinden. Eine Verpackung, die verderbliche Produkte und hier vor allem für Milch genutzt werden soll. 1943 gelingt dies einem Team um Ruben Rausing und so entsteht eine Verpackung in Form eines Tetraeders, also einer dreiseitigen Pyramide. Die Form ist damit auch Namensgeber der neuen Verpackungsart: Dem Tetra Pak Bald darauf folgt der Tetra Bric. Diesen kennt man insbesondere von H-Milch Verpackungen. Dank des Erfolgs wird 1960 ein großer Meilenstein erreicht. So werden in diesem Jahr mehr als eine Milliarde Tetra Paks hergestellt. In den nächsten Jahren folgen weitere Innovationen und das Verpackungskonzept geht um die Welt. So finden sich Fabriken in den USA, Mexiko, Deutschland, aber auch der UdSSR und das, obwohl der Kalte Krieg herrscht. 1981 beträgt der weltweite Umsatz des Unternehmens 1,1 Mrd. Dollar - der Autobauer Audi hat zu diesem Zeitpunkt einen Umsatz von 2,5 Mrd. Dollar. Welchen Einfluss Tetra Pak auf uns alle hat, zeigt sich auch darin, dass die aseptische Verpackungstechnologie vom Institute of Food Technologists als die wichtigste Lebensmittelverpackungsinnovation des 20. Jahrhunderts ausgezeichnet wird. Die ganze Geschichte über Tetra Laval und dem Erfolgskonzept, dem Tetra Pak, hört ihr in Folge 12 von Unternehmen dieser Welt: Tetra Laval – Das Unternehmen hinter dem Verpackungskonzept Tetra Pak Spannende Ideen für Unternehmen, dessen Geschichte ich unter die Lupe nehmen soll? Dann senden Sie mir gerne einen Vorschlag genauso wie Feedback oder Fragen an: UnternehmendieserWelt@eclipso.de

There are a lot of misconceptions behind Cannabinoids. Most people associate them only with recreational use, putting them on the same level as other more dangerous and addictive drugs. Whereas some consumers use cannabinoids just for fun, this is far beyond the spectrum of their use and benefits. Recent scientific studies indicated that Cannabinoids are highly beneficial for our health. Not only can they help with insomnia, anxiety, and pain, but they can also be very helpful in helping people reduce the cravings for certain drug addictions, like, for instance, opioids, painkillers, and nicotine. While these are all highly addictive drugs, Cannabinoids don't create a dependency in the brain, so people have the power to use them and stop as their own judgment. Today's guest, Carolina Vazquez Mitchell, will tell us about her move to the United States to study pharmacology, her passion for chemistry and drugs, and why she decided to open her own cannabis company. Carolina Vazquez Mitchell, MS, is a researcher, science entrepreneur, and top cannabis scientist. She uses Chemistry, Biology, and Pharmacology to study and improve human health. Carolina developed products for Quaker, Gatorade, Taco Bell, Doritos, and Pepsi. She has served as Laboratory Director for a cannabis testing lab and Chief Scientific Officer for a larger cannabis product manufacturer. She is a co-founder of the Institute of Food Technologists' Cannabis Section and speaks at scientific conferences around the country on cannabis science. Carolina is the founder of Ciencia Labs and has developed over 50 cannabis products, including several of the industry's top-selling edibles. Some Questions I Ask:In what areas do you see cannabis playing and helping people? (21.42)Where can we find your product? (37.58)If someone does not live in California, can they get access to these products? (42.49) In This Episode, You Will Learn: Carolina's career in chemistry and pharmacology(9.09)The benefits of cannabis (21.47.)How to buy Carolina's products (41.31) Connect with Carolina Vazquez Mitchell: LinkedInWebsite Let's Connect!WebsiteFacebookInstagramLinkedInJackie Tapia Arbonne website Hosted on Acast. See acast.com/privacy for more information.

Processed food is bad for you, right? Well, there's more to this story. As new technologies create foods that can't be made in home kitchens, such as plant-based meats and dairy products made with plant proteins, the question of whether we should all be consuming more highly processed foods is up for debate. Advocates say a substantial increase in food processing is the best way to feed growing human populations while also reducing food waste. We should trust – and invest – in food technology that can make our global food supply healthier and more sustainable, including highly or ultra-processed foods. Opponents argue that these kinds of foods are often less nutritious, and are commonly linked to adverse health indices, particularly when it comes to ultra-processing. As this debate blooms, Intelligence Squared partners with the Institute of Food Technologists to debate this question: Should We Eat More Processed Foods?   Arguing in favor of the motion is Amy Webb and Michael Gibney. Arguing against the motion is Kevin Hall and Marion Nestle. Emmy award-winning journalist John Donvan moderates.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Fourteenth Sunday of Ordinary Time - Luke 10:1-12, 17-20 Elizabeth Lee is a Spiritual Director, Retreat Facilitator and Professional / Pastoral Supervisor with a passion for being a listening presence among the fringes and fostering human connection through deep listening. She has had the privilege of offering pastoral care among those living with homelessness and life-giving ministry as a Prison Chaplain. Liz originally trained as a Food Technologist and has had a very varied career as a research scientist, museum curator, health promotion and community development worker and teacher of science and religious education. While currently enrolled in the Graduate Certificate in Research Methodology with Pilgrim College and the University of Divinity in Melbourne, she also holds a Masters of Arts (Theology) as well a Bachelor of Science, Graduate Diploma in Education and a Masters of Education. For 59 years Liz identified as Catholic but now is not contained by denominational boundaries. She is a member of Pitt St Uniting Church. She has been married to John for nearly 40 years, is a mother of 3 adult and partnered children and grandmother to 2 delightful pre-schoolers.

Olajoké is the founder of The Nourished Hands Company, a lifestyle brand experience for busy women who want to self-care with high quality, non-toxic, all in one nail treatments. Nourished Hands, a high-quality, non-toxic, all-in-one nail treatment has today launched to provide nourishing nail products in a range of colours specifically designed with people of colour in mind. Over the span of her career as a Food Technologist, Innovation and consumer Insights specialist, Olajoké gained invaluable experience in the Australian Food Manufacturing and Quick Service Restaurant industries in Australia and the UK and was fortunate enough to live and work in Naples, Italy as a Nutritional Advisor for an NGO supporting sexually trafficked women assimilate back into society. Guests Links: olajoke.amosun@gmail.com www.thenourishedhandscompany.com.au https://www.facebook.com/nourishedhan... https://www.instagram.com/nourished_h... Toni's Links: https://tonilontis.com/ and https://bbsradio.com/radiotoni LinkedIn business page https://www.linkedin.com/company/toni... Electronic form to be an author Guest Australia: https://form.jotform.com/210812369125855 --- Support this podcast: https://anchor.fm/radiotonitv/support

"I really love to see a client that's satisfied," says Tessa Anderson. "That they're in a much better position than when I first met them." Tessa is a qualified food technologist and is Managing Director of Pack Copy Sent Consultancy. She knows just about everything there is to know about food regulations and labelling, and helps companies get their consumable products safely approved for sale. Tessa says relationships are critical to the work she does, and says networking is a big part of her job. "I love helping people and I love meeting people," she tells Elisa Roche in this episode of the Career Conversations podcast series. Reading up on the latest legislation also takes up a lot of her time. It's crucial that she stays on top of any new rules around food packaging, wherever in the world they might be introduced. But it's not all "reaching out" and reading up, Tessa says there's no such thing as a typical day for her. Her journey began at Manchester Metropolitan University, where she studied Food Technology, a course she says set her up "really well" for work, so well that she still refers back to her lecture notes. She says she has always been interested in the forensic side of food "possibly linked to watching CSI: Miami and Poirot" growing up. After years of working in-house, she decided to make the jump to consultancy work, something she describes as a "steep learning curve", but one she doesn't regret. The first decade saw her working with companies such as Morrisons, Greencore, and Kerry. Now she has an even bigger mix and does just as much work with small businesses as larger ones. Listen to the full episode to get some top tips for where to find food technologist jobs, how she keeps on top of all the latest law changes, and why she places so much store in being an ethical businesswoman. Tessa Anderson, Managing Director, Pack Copy Sent Tessa is a qualified Food Technologist, co- founder and Managing Director of Pack Copy Sent Consultancy. Over the past 20 years, Tessa has worked with Food Manufacturers, Retailers and Technical Service Providers helping businesses manage their food product information in the form of data migration projects, training, specification management and artwork checks. Tessa also provides training for individuals and teams. Tessa loves making and eating vegan and plant-based food, the outdoors, walking in nature, meeting new people and exploring new cultures.

On IT se Life Tak Podcast we bring to you an 8 Episode series where I talk to podcasters from different genres on Life & Scams called ठग Life which is also a challenge given to us by Voice of Anchor (VoA). In this episode I get candid with Anudeep Badyal : Host of What's on My Plate Podcast (https://open.spotify.com/show/6LkLz4DGQBBrC2j1GNsEd9?si=6gDJj_k9S0isV8mMLmysGQ&utm_source=copy-link) , also happens to be a Food Technologist , about scams from the Food Tech world she has seen and if she were to manipulate this world with a Food Scam what would it be like ? Loved the conversation and am sure you will too! So listen on !! Don't forget to Rate us on Spotify and Review us on Apple Podcast & follow on whichever app you are tuned into! --- Send in a voice message: https://anchor.fm/taleha-khan/message

Let me introduce you to David Koenig- Green, Food technologist , BRCGS and SALSA consultant….and no, that is not a dance or a tomato based sauce! David is our go to technologist within the business because he can distil down a seemingly complicated issue into a few actions you need to take in order to become compliant or for best practice. We have been working with him for close to 14 years . We love working alongside him on label wording and layout , trying to strike a balance between what we must say, can't say and would really like to say – so we get a legal label that uses the best of good practice to make it easy for consumers to understand and with enough marketing to help the product sell Hear what the Christmas present was that shaped David's career …. What food he can never get too much of … What products and categories he thinks we will see more development and growth in this year What advice he would give to others starting their own consultancy as a food technologist See acast.com/privacy for privacy and opt-out information.

Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington, D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously vice president of science operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a USDA National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the CPS, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Jennifer [24:21] about: How the newly formed IFPA will serve the produce industry IFPA's work on Capitol Hill and with consumer groups Leadership and workforce development initiatives within IFPA FDA's revision to agricultural water requirements under the Produce Safety Rule Proposed testing requirements under FSMA subpart E FDA's Foodborne Outbreak Response Improvement Plan (FORIP) Tech-enabled traceback in the produce industry Measuring the effectiveness of FORIP and produce safety initiatives. News and Resources FDA Introduces Faster, Easier Reportable Food Registry Process [4:25] New USDA Labeling for Genetically Modified Foods Goes into Effect [7:05] Biodegradable 'Smart' Food Packaging Material Developed By Singapore Team [14:28] Researchers Develop Antimicrobial 'Jelly Ice Cubes' for Safer Cold Storage [20:45] IFPA Expands Food Safety Support with New Hires [23:06] Register for GFSI Conference: March 29–31 Barcelona, Spain – Early Bird ends Jan 31 Register for Food Safety Summit: May 9–12 – Early Bird ends March 31 We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

If you enjoy garlic, you are probably well aware that there is a downside to eating it - and that is it can make your breath stink. This episode begins with some easy and simple and practical advice from the Institute of Food Technologists that will neutralize garlic odor from your breath as well as from your fingers so you can eat as much of it as you like and not worry smelling like garlic. http://www.sciencedaily.com/releases/2013/02/130204142609.htm It sounds strange when you say it out loud, but we humans like to suffer - sometimes. There are things we do that we probably wouldn't do if they were easy and painless. It's the suffering we endure that makes them meaningful. In fact, without suffering, life would be pretty dull according to Paul Bloom, a professor of psychology at Yale and author of the book The Sweet Spot: The Pleasures of Suffering and the Search for Meaning (https://amzn.to/3K5Zdci) . Listen as he explains why pleasure without suffering is somehow not as satisfying.  The first amendment to the U.S. Constitution guarantees us the right to free speech. Yet, a lot of people don't really understand what that right really means or how that right has evolved over time according to attorney Ian Rosenberg. Ian serves as legal counsel for ABC News, teaches media law at Brooklyn College and is author of the book Free Speech Handbook: A Practical Framework for Understanding Our Free Speech Protections (https://amzn.to/3HZ8W25). He joins me to discuss what the right to free speech does and doesn't allow.   Most breakfast cereals kids like have a lot of added sugar and sugar consumption is something many parents worry about. However, there is some good news about kids and cereal that parents may find surprising. Listen to hear what it is. https://www.cbsnews.com/news/breakfast-cereal-surprise-kids-ok-with-less-sugar-study-says/ PLEASE SUPPORT OUR SPONSORS! We really like The Jordan Harbinger Show! Check out https://jordanharbinger.com/start OR search for it on Apple Podcasts, Spotify or wherever you listen!  Truebill is the smartest way to manage your finances. The average person saves $720 per year with Truebill. Get started today at https://Truebill.com/SYSK Take control of your finances and start saving today! To see the all new Lexus NX and to discover everything it was designed to do for you, visit https://Lexus.com/NX Discover matches all the cash back you've earned at the end of your first year! Learn more at https://discover.com/match https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we fly all the way to Spain to visit Viscofan, the world leader in the production of casings in the meat industry. We sat down with Alberto Lorés Guerrero who is an expert in the application of cellulose casings, collagen, and artificial casings for sausage manufactures. Alberto is a Food Technologist and a passionate fellow who is also a leader in the global meat industry. He has developed numerous projects in different meat processing companies in Europe and has been involved in meat processing trainings for the meat industry. This episode will serve as an introduction to learn more about casings, casing types, and how they can be used in the meat industry. In this episode you will learn: 1. Types of casings 2. Plant-based 3. Collagen casings 4. Cellulose casings 5. Storage temperature 6. Stuffing horn and calibers 7. Optimization in the process

Simon chats about working with the pioneering Craig Sams from Whole Earth Foods and Green & Black, and his unorthodox job interview with him.We discuss the rapid rise in plant based food and how he would like to see the sector develop. I guarantee you will never guess hat he would take to a desert island with him !The pop music world's loss is definitely the food industry's gain as we got a well connected, very engaged food technologist who has contributed to some wonderful products on shelves See acast.com/privacy for privacy and opt-out information.

If the only thing you've ever made with pumpkin is pumpkin pie, we're here to help expand your repertoire. There's a whole world of savory pumpkin dishes that evoke fall comfort: soups, stews, curries, sauces, hummus. And pumpkin loves pasta (use it as a sauce or a filling for gnocchi, ravioli, or lasagna). What are your favorite dishes using pumpkin? We also demystify pumpkin spice with a food scientist and talk to baristas at Doro Marketplace & Café in West Hartford about the popularity of the pumpkin spice latte. A local pumpkin farmer from Castle Hill Farm joins the show, too. Where is your favorite local farm or pumpkin patch? This show was produced by Robyn Doyon-Aitken and Catie Talarski. Gene Amatruda worked the board. Our interns are Abē Levine and Dylan Reyes. Guests: Maggie Michalczyk – Registered dietitian and author of The Great Big Pumpkin Cookbook. Maggie is the creator of Once Upon a Pumpkin Kantha Shelke, Ph.D. - Food scientist and principal at Corvus Blue in Chicago, a spokesperson for the Institute of Food Technologists, and a senior lecturer at Johns Hopkins University Sophia Polli – Assistant manager, Doro Marketplace & Café in West Hartford. Victoria Farrow – Barista, Doro Marketplace & Café in West Hartford, Conn. Stephanie Paproski Kearns – 4th generation farmer at Castle Hill Farm in Newtown, Conn. Featured Recipes: Pumpkin Cheesecake  Pumpkin Turkey Chili Everything But The Bagel Roasted Pumpkin Seeds Chef Plum's Pumpkin Biscuits Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

In episode 30 of Mission: Impact, some of the topics that Carol and her guest, Hilary Marsh discussed include: What content creation and curation means and how they differ What content strategy entails and how to develop one Why trust across staff departments is so important to a cohesive content strategy Guest Information: Hilary Marsh is president and chief strategist of Content Company, a content and digital strategy consultancy and leading content strategy practitioner, mentor, speaker, and professor since 1999. She helps associations get better results from their content by improving their practices. Content Company's clients include the American Bar Association, American Medical Association, American Speech-Language-Hearing Association, Endocrine Society, Institute of Food Technologists, and ISPOR. Hilary oversaw the member website for the National Association of Realtors from 2005 to 2011. Hilary is a co-author of “Association Content Strategies for a Changing World” (ASAE Research Foundation, 2018), “Content Curation, Associations' Secret Weapon Against Information Overload” (self-published, 2020), and the “Leading Your Organization's Content Strategy” chapter in the 4th edition of Professional Practices in Association Management (ASAE, January 2021). Important Guest Links:  https://www.linkedin.com/in/hilarymarsh/  https://contentcompany.biz/  https://twitter.com/hilarymarsh

This week, we have just the one interview, but it's a deeper look at climate change and food, with John Ruff, chief science and technology officer at the Institute of Food Technologists (IFT), in Chicago.

On this episode of the podcast, I have my good friend Rachael Miller on to talk about her job as a Flavor Technologist. We discuss how she got started, how they create flavors for various foods and beverages, what goes on in the lab, how they test each flavor out, some of the pros and cons of working with strong flavors, and so much more! To learn more about Beck Flavors, visit their website: https://beckflavors.com/ To learn more about the Institute of Food Technologists, visit their website: https://www.ift.org/ For questions, comments, concerns, or support, follow The Get Rich Podcast on Facebook and Instagram, or email me at thegetrichpod@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On today's episode, we did things a little differently! My friend, Sarah Clute, hopped on the pod to interview ME!!! She asks me questions about how I got into wine, my journey from California to Missouri, what goes into winemaking, as well as some wine industry history and secrets! Check out Isinglass Estate if you're in Kansas and visit me at work! Or visit Edg-Clif if you're in Missouri and tell them I sent you! For more information on grapes and wine in general, check out Wine Folly. For more information on food science, check out the Institute of Food Technologists, or look for food science programs at a school near you! For questions, comments, concerns, or support, follow the podcast on Instagram @the_get_rich_podcast, or email me at thegetrichpod@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

As President and CEO of Blue Pacific Flavors, Donald Wilkes has more than 40 years of experience in the food and beverage industries through his work in innovative food flavor development in the Americas, Asia and Europe. Donald founded privately-held Blue Pacific Flavors, Inc. in 1993 and the company's 100% wholly owned manufacturing facility and flavor and product development laboratory, Blue Pacific Flavors Suzhou Co, Ltd in Suzhou China in 2005.  He is the President-elect for FEMA (Flavor and Extract Manufacturing Association) starting in May 2020 to May 2021 and currently is a Board member for FEMA.  Donald represents the Far East as a Board member of  IOFI (International Organization of Flavor Industry) and is Board Liaison to IOFI APAC region and ICB ( IOFI Communications Board).  He is a Professional Member of the Institute of Food Technologists, American Association of Cereal Chemists and a member of the Chemists Club in New York. He sits on New Hope Media Publication's Functional Ingredients magazine advisory committee.  Donald has been a featured columnist in food and beverage trade magazines and has been quoted as an industry expert resource on food service, retail flavor trends, beverages trends and biotechnology in top-tier consumer and business publications such as the Wall Street Journal, The New York Times and Entrepreneur magazine.   

Probiotics Reports: How They Improve the MindThe real voyage of discovery is not in seeking new landscapes, but in having new eyes.~ Marcel ProustNatasha Trenev  - As a developmental scientist, health activist, and internationally renowned probiotic authority, Natasha Trenev has spent years studying the effects of beneficial bacteria and has written several books on the subject of how http://corebrainjournal.com/175 (probiotics improve the mind and overall health). Co-founder of Natren, Inc., she is a member of the American Society of Microbiology, American Association for the Advancement of Science, Institute of Food Technologists, Anaerobe Society of the Americas, and the American Dairy Science Association. She's considered by many "The Mother of Probiotics." Her considerable accomplishments that appear in her show notes here confirm this accolade. Brief IntroductionFollowing her graduation from UCLA in 1970, a decade of research led to Natasha's development of the first revolutionary method of producing an effective and scientifically validated single strain probiotic bacteria product. Her efforts led to the establishment of the entire probiotics category in North America, Australia, England, Holland, and Belgium. Her interesting views on probiotic specificity are, in a word, remarkable. Significant ContributionsSome of Natasha Trenev's accomplishments include: Introduced the previously unknown category of probiotics to the North American health food industry and dietary supplement industry; Authored the Dairy Standards for liquid yogurt adopted by the California Department of Agriculture in 1969; Established perishable sections in the health food stores across the nation from 1970-73 to sell yogurt; Assisted in establishing perishable distributors nationwide to sell yogurt; Worked with the Vice President of United Airlines to establish user-friendly rates to ship perishables cross country by air in 1971; Authored Probiotic Standards adopted by the National Nutritional Foods Association in July of 1989; Established the National Standards for Probiotics read into The Congressional Record in 1995; Committed 35 years to convince retailers to sell probiotics in refrigerated sections of stores; Invested 35 years educating the public, professionals, doctors, and scientists that probiotics are the most important health concept of the 21st Century Today, https://www.natren.com/white-papers.html (Natasha's reference library) is the world's largest private repository on the multiple implications of probiotics, and is referenced and recommended by prominent research scientists and medical schools. *Photo by https://unsplash.com/photos/QP-udFdEcoo?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText (Drica Pinotti) on https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText (Unsplash) -----------Natasha's Experience In Setting Probiotic StandardsIn 1980, I made arrangements with a research facility that gave me access to a laboratory, where I began culturing my own probiotic supplements. I processed cultures, supervised the freeze-drying and powdering processes, and even helped with the bottling. Everything was billed and shipped from my home. My husband trucked in dry ice every day to keep the live bacteria supplements from deteriorating in the garage, where we were forced to keep them stored. For many years, I found myself continually frustrated by the lack of established standards for probiotics. Probiotics of the finest quality competed in the marketplace with probiotic products of such poor quality that I knew the consumer could not possibly benefit from them. http://corebrainjournal.com/testing (Without reliable standards in place), there was no way for a consumer to compare the worth of any probiotic products and benefits. For example, L. acidophilus was well known as a beneficial bacteria for humans by...

Episode 18: Food Evolution Documentary and Chewing the Fat on GMOs This week Ben, Celestia, and Pascual open with a discussion on what people consider uncanny, bizarre, or strange. What takes something from implausible to downright mysterious? An understanding of statistics is one angle to consider, but ignorance of particular fields is also at work: from the World Trade Center to the pyramids to cancer remissions, people who lack the relevant technical knowledge are the ones gobsmacked by particular events or facts. Headline writers emphasize this “bizarre” aspect without providing context, leading many to jump right to conspiracy theories or supernatural explanations. Then Celestia, back from the 2017 meeting of the Institute of Food Technologists, discusses the new GMO documentary, Food Evolution. The film was funded by IFT but director Scott Hamilton Kennedy was given complete control over topic, content, and approach, and he chose to tackle the human side of the GMO/organic controversy. Kennedy did a beautiful job bringing the human element to the forefront and takes viewers along a persuasive narrative of finding common ground and changing minds. Celestia, Pascual, and Ben touch on hot button topics like GMO labeling, evil corporations like Monsanto, and patenting living organisms. We also discuss the negative feedback the movie has so far received, and the strength (or rather lack of strength) in the arguments that the anti-GMO crowd has put forth. Namely, a Huffington Post columnist supported by organic industries decries the appearance of a logo in the film's background, and Mike Adams calls Neil deGrasse Tyson a race traitor. Lastly, we let you know how to check for a screening of Food Evolution in your area, and give shoutouts to some online resources for anyone wanting to learn more about GMO tech.