Podcasts about food technologists

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.

Twelfth Sunday in Ordinary Time - Mk 4:35-41 Elizabeth Lee is a Spiritual Director, Retreat Facilitator, and Pastoral Supervisor. She has a passion for fostering human connection through deep listening and for being a listening presence among the fringes. Liz has a diverse professional background. In recent times she has had the privilege of offering pastoral care among those living with homelessness. Prior to that she had years of 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 community development worker and teacher of science and religious education. Liz holds a Master of Arts (Theology) as well a Bachelor of Science, Graduate Diploma in Education and a Masters of Education. For 59 years Liz has identified as Catholic and considers that she is Catholic in her DNA yet recognises that she is so much more than her DNA. She is a member of the Grail, a member in association at Pitt St Uniting Church and involved in the weekend breakfasts for those living with homelessness at St Patrick's Church Hill where once a month she offers “Food for the Soul.” Liz is married with 3 adult children and 2 grandchildren.

North Carolina ranks third among states when it comes to agricultural diversity, but roughly 80% of crops grown here is shipped out of the state to be processed. What’s being done to tap the potential for food entrepreneurs to bring these commodities home?In this episode, two proponents of food entrepreneurship and innovation talk about the momentum that’s been building for the food manufacturing and processing industry in our state.Our Guests Bill Aimutis is executive director of the North Carolina Food Innovation Lab in Kannapolis. He has held several research and operations leadership and management positions for companies such as Cargill Inc., Land O’Lakes and Kerry Ingredients. Aimutis holds degrees in food science from Purdue University and Virginia Polytechnic Institute and State University. He is a fellow of the American Dairy Science Association and the Institute of Food Technologists.Ron Fish is assistant director of the North Carolina Department of Agriculture and Consumer Services’ marketing division, charged with driving the growth of agribusiness in North Carolina. He’s worked with the agriculture department for 30 years. Fish grew up on a tobacco farm Willow Springs and went on to earn a bachelor’s degree in agricultural education from NC State University. 

HOUR 1 Magnesium and Brain Health- Carolyn Dean MD ND  One of the top eight nutrients for protecting aging brains suggested by the Institute of Food Technologists and highlighted in its magazine, Food Technology is “magnesium”.  Unfortunately, most of the U.S. population is magnesium deficient and is not getting their Recommended Daily Allowance of this important mineral. This leaves many Americans at a greater risk for a host of serious brain related health issues including cognitive impairment, stroke with severe post-stroke complications, neurotoxin damage from vast numbers of chemicals in our air, food and water, seizure disorders, Alzheimer’s and Parkinson’s disease.  These conditions are the neurological equivalent of heart disease and are preventable. After all, both the heart and brain are made up of excitable tissues that give off electrical energy, and both must have magnesium to stay healthy and function properly.  In fact, magnesium is one of the most widely researched minerals for brain health and has proven remarkably effective in clinical settings. Some of the biological benefits you can expect from magnesium include:  Alzheimer’s disease: Magnesium blocks the neuro-inflammation caused by the inappropriate deposition of calcium and other heavy metals in brain cells. Magnesium is at work even before the inflammation appears, guarding cell ion channels and not allowing heavy metals to enter.  Magnesium protects the brain from the toxic effects of chemicals such as food additives.  Brain dysfunction: Download a free copy of Magnesium in the Central Nervous System (2011) for an extensive overview of the beneficial effects of magnesium on the brain. https://www.adelaide.edu.au/press/titles/magnesium/  Depression: Serotonin, which elevates mood, is dependent on magnesium. A magnesium-deficient brain is also more susceptible to allergens and foreign substances, which in some instances can cause symptoms similar to mental illness.  Magnesium deficiency can produce symptoms of anxiety or depression, including muscle weakness, fatigue, eye twitches, insomnia, anorexia, apathy, apprehension, poor memory, confusion, anger, nervousness, and rapid pulse.  Serotonin, the “feel-good” brain chemical that is boosted by some psychiatric medications with their dangerously harmful side-effects, depends on magnesium for its production and function.  The body needs magnesium in order to release and bind adequate amounts of serotonin in the brain for balanced mental functioning.  Cognitive deficits in general and diseases such as dementia are often associated with reduced cerebral blood flow.  Magnesium improves the blood flow in the brain and is being used to rehab the brain after stroke.  Another wonderful benefit of magnesium: brain plasticity! You’ve heard the term – but what does it mean? Well, a synapse is the place where a signal passes from one nerve cell to another. Synaptic plasticity is the biological process by which specific patterns of synaptic activity result in changes in synaptic strength and is thought to contribute to learning and memory. One study found that synaptic plasticity is a key characteristic of nerve architecture that allows your brain to tolerate stress, recover from trauma, and make changes. Synaptic plasticity is based on having your brain nourished with magnesium in order to properly energize brain cells and prevent them from being inflamed, damaged and functionally impaired. Magnesium is a natural anti-inflammatory. The health of your nerve cell membranes is vital to their plasticity and in addition to aerobic exercise which stimulates brain plasticity, the study found that the intake of magnesium above the normal dietary amount or Recommended Daily Allowance has a dramatic effect on improving multiple aspects of memory and learning. These findings applied to both young and old alike. Magnesium was found to directly improve synaptic plasticity. Various regions in the brain associated with learning and memory experienced significant improvements in synaptic function as a result of magnesium dietary supplementation. In my experience the Recommended Daily Allowance of 300 mg to 400 mg is inadequate for important functions of magnesium including optimal brain function. Keep in mind, magnesium is required for 1,000 enzyme functions in the body.  Over the years I have seen significant health improvement in individuals consuming an absorbable form of magnesium such as ReMag in the 600 mg – 900 mg range. About Dr. Carolyn Dean Dr Carolyn Dean MD ND has been featured on national media for over 30 years offering practical strategies to improve health, vitality, and well-being the natural way. As a medical doctor, naturopath, certified clinical nutritionist and master of many modalities including acupuncture and homeopathy, Dr. Carolyn Dean MD ND has authored over 33 books and 100 publications including The Magnesium Miracle, 3rd Edition, Hormone Balance, Future Health Now Encyclopedia and Heart Health. Please note that the information and opinions expressed on these broadcasts are not designed to constitute advice or recommendations as to any disease, ailment, or physical condition. You should not act or rely upon any information contained in these broadcasts without seeking the advice of your personal physician. If you have any questions about the information or opinions expressed during these broadcasts, please contact your doctor. Disclosure: Dr. Dean does have a financial interest in the sale of all the Completement Formulas.  Video Version: https://youtu.be/LP_bujpFhh0 Call in and Chat with Dr. Dean during Live Show with Video Stream: Call 646-558-8656   ID: 8836953587 press #.  To Ask a Question press *9 to raise your hand  Dr. Dean takes questions via email. Please write questions@drcarolyndeanlive.com We will be glad to respond to your email  Learn more about Dr. Carolyn here: https://drcarolyndeanlive.com   Chatline on Station: http://bit.ly/Dreamvisions7Radio_Network 

HOUR 2 Magnesium and Brain Health- Carolyn Dean MD ND  One of the top eight nutrients for protecting aging brains suggested by the Institute of Food Technologists and highlighted in its magazine, Food Technology is “magnesium”.  Unfortunately, most of the U.S. population is magnesium deficient and is not getting their Recommended Daily Allowance of this important mineral. This leaves many Americans at a greater risk for a host of serious brain related health issues including cognitive impairment, stroke with severe post-stroke complications, neurotoxin damage from vast numbers of chemicals in our air, food and water, seizure disorders, Alzheimer’s and Parkinson’s disease.  These conditions are the neurological equivalent of heart disease and are preventable. After all, both the heart and brain are made up of excitable tissues that give off electrical energy, and both must have magnesium to stay healthy and function properly.  In fact, magnesium is one of the most widely researched minerals for brain health and has proven remarkably effective in clinical settings. Some of the biological benefits you can expect from magnesium include:  Alzheimer’s disease: Magnesium blocks the neuro-inflammation caused by the inappropriate deposition of calcium and other heavy metals in brain cells. Magnesium is at work even before the inflammation appears, guarding cell ion channels and not allowing heavy metals to enter.  Magnesium protects the brain from the toxic effects of chemicals such as food additives.  Brain dysfunction: Download a free copy of Magnesium in the Central Nervous System (2011) for an extensive overview of the beneficial effects of magnesium on the brain. https://www.adelaide.edu.au/press/titles/magnesium/  Depression: Serotonin, which elevates mood, is dependent on magnesium. A magnesium-deficient brain is also more susceptible to allergens and foreign substances, which in some instances can cause symptoms similar to mental illness.  Magnesium deficiency can produce symptoms of anxiety or depression, including muscle weakness, fatigue, eye twitches, insomnia, anorexia, apathy, apprehension, poor memory, confusion, anger, nervousness, and rapid pulse.  Serotonin, the “feel-good” brain chemical that is boosted by some psychiatric medications with their dangerously harmful side-effects, depends on magnesium for its production and function.  The body needs magnesium in order to release and bind adequate amounts of serotonin in the brain for balanced mental functioning.  Cognitive deficits in general and diseases such as dementia are often associated with reduced cerebral blood flow.  Magnesium improves the blood flow in the brain and is being used to rehab the brain after stroke.  Another wonderful benefit of magnesium: brain plasticity! You’ve heard the term – but what does it mean? Well, a synapse is the place where a signal passes from one nerve cell to another. Synaptic plasticity is the biological process by which specific patterns of synaptic activity result in changes in synaptic strength and is thought to contribute to learning and memory. One study found that synaptic plasticity is a key characteristic of nerve architecture that allows your brain to tolerate stress, recover from trauma, and make changes. Synaptic plasticity is based on having your brain nourished with magnesium in order to properly energize brain cells and prevent them from being inflamed, damaged and functionally impaired. Magnesium is a natural anti-inflammatory. The health of your nerve cell membranes is vital to their plasticity and in addition to aerobic exercise which stimulates brain plasticity, the study found that the intake of magnesium above the normal dietary amount or Recommended Daily Allowance has a dramatic effect on improving multiple aspects of memory and learning. These findings applied to both young and old alike. Magnesium was found to directly improve synaptic plasticity. Various regions in the brain associated with learning and memory experienced significant improvements in synaptic function as a result of magnesium dietary supplementation. In my experience the Recommended Daily Allowance of 300 mg to 400 mg is inadequate for important functions of magnesium including optimal brain function. Keep in mind, magnesium is required for 1,000 enzyme functions in the body.  Over the years I have seen significant health improvement in individuals consuming an absorbable form of magnesium such as ReMag in the 600 mg – 900 mg range. About Dr. Carolyn Dean Dr Carolyn Dean MD ND has been featured on national media for over 30 years offering practical strategies to improve health, vitality, and well-being the natural way. As a medical doctor, naturopath, certified clinical nutritionist and master of many modalities including acupuncture and homeopathy, Dr. Carolyn Dean MD ND has authored over 33 books and 100 publications including The Magnesium Miracle, 3rd Edition, Hormone Balance, Future Health Now Encyclopedia and Heart Health. Please note that the information and opinions expressed on these broadcasts are not designed to constitute advice or recommendations as to any disease, ailment, or physical condition. You should not act or rely upon any information contained in these broadcasts without seeking the advice of your personal physician. If you have any questions about the information or opinions expressed during these broadcasts, please contact your doctor. Disclosure: Dr. Dean does have a financial interest in the sale of all the Completement Formulas.  Video Version: https://youtu.be/LP_bujpFhh0 Call in and Chat with Dr. Dean during Live Show with Video Stream: Call 646-558-8656   ID: 8836953587 press #.  To Ask a Question press *9 to raise your hand  Dr. Dean takes questions via email. Please write questions@drcarolyndeanlive.com We will be glad to respond to your email  Learn more about Dr. Carolyn here: https://drcarolyndeanlive.com   Chatline on Station: http://bit.ly/Dreamvisions7Radio_Network 

Abena Foli was born and raised in Ghana until 2006, when she immigrated to the US. Her passion for food comes from her farmer-father who taught her how to blend spices, and how to cook. Since high school, Abena has been passionate about combining her love for food, with her love for the sciences. This led her to pursue her Master’s degree in Food Science specializing in Food Safety Microbiology, after her Bachelor’s degree in Biochemistry. She has over 8 years practical food industry experience, starting off as a product developer, and subsequently transitioning to food labeling compliance and regulatory affairs.Abena’s work experiences exposed her to the gap of authentic West African retail products, excellently packaged in formats relatable to the American home cook standards, and complaint with the US FDA labeling regulations. This led her to start POKS Spices in 2016 to help Americans Discover FlavorFULL Goodness of the bold flavors of West Africa via Spicy Authentic West African Seasonings. Leveraging her food science expertise and using her family recipes, the spicy seasonings are locally made in Texas using ingredients familiar to the American home cook, but blended to give that Authentic Spicy West African flavor profile.In 2017, POKS Spices was honored as one of the top 100 businesses in the FedEX Small Business Grant Program. Also, in 2017 and 2019, POKS Spices Seasonings won awards at the Zest Fest Fiery Food Challenge Competitions. The Institute of Food Technologists recognized Abena as part of its Emerging Leaders Network 2019 cohort class for dynamic, high potential, talented, and passionate food professionals. In January 2021, Abena started a consulting practice to help make the US FDA Food Labeling Regulations easy to understand, and to comply with, for small businesses with food products for retail.Follow Abena and her work online:Instagram: @poksspicesWebsites:Spices: www.poksspices.com Consulting / Food Labeling Course: www.folifoodconsult.com----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Photo Courtesy of Abena Foli.Item 13 is powered by Simplecast.

Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries.  Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business.  Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2020 Food Safety Summit. Will was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees including the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Will [13:36] about: The human side of food safety as part of public health Reestablishing a relationship with the consumer Reliving the 2006 spinach outbreak Educating and engaging your workforce Engaging senior management in food safety How to counter complacency in your food safety plan The ongoing saga of romaine lettuce outbreaks The role of whole-genome sequencing in outbreak surveillance Why romaine is such a challenging commodity to keep safe Irrigation water standards Moving beyond the regulations to improve food safety even more What drives food safety programs Keeping food workers safe during the pandemic Where we go from here News and Resources: FDA Investigation Finds Cattle Implicated in Leafy Greens E. coli Outbreak [1:55] Researchers Examine Listeria monocytogenes Tolerance to Sanitizers [5:07] Center for Produce Safety (CPS) Fund Raising Campaign Study: Text Mining Approaches for Postmarket Food Safety Surveillance Using Online Media [9:35] Sponsored By: Michigan State UniversityMichigan State University Online Food Safety Program  Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

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

Consumer demand for more sustainable and healthier products continues to grow, as does the focus on transparency across the supply chain. Ingredients, now more than ever, are an essential factor in customer decision-making and helping manufacturers deliver on consumer trends. Could ingredients careers be the perfect route to a rewarding role in food and nutrition? This podcast will look at ingredients careers within this exciting industry, why it is an integral part of the supply chain and the challenges and opportunities for individuals working in the sector. It will explore how the industry is moving, the trends that influence this, and in turn how the workforce’s skillset must evolve, along with the personal types that are needed to give companies their competitive edge. About our panel Charlotte Catignani, Lead Category Manager, TREATT Charlotte is the Lead Category Manager at Treatt (https://bit.ly/3kUx9vx) , a trusted ingredients manufacturer and solutions provider to the global flavour, fragrance and consumer goods markets. She joined Treatt in 2005 following medicinal chemistry research in academia and has gained vast experience in bench to market product development. Charlotte has recently progressed from her role as Research and Development Manager to join the commercial team and establish a category management department at Treatt. Charlotte leads the group’s global Category Management team, maximising cross business collaboration, sales and contribution. She ensures that Treatt is utilising maximum potential from our seven core product categories by delivering strategic plans and road maps for future success. Supporting a global sales team, Charlotte is on the frontline when it comes to customer training, knowledge sharing and collaboration. She has presented to some of the world’s biggest beverage brands, educating their internal teams on the cutting edge technology of our industry. Charlotte is passionate about science and flavour and loves broadening her knowledge in these areas, particularly when food and drink is involved. She also enjoys the challenge of muddy obstacle course races. She is well-known and respected across the group as a colleague with extensive knowledge and experience, but also a relentlessly positive attitude and a truly creative outlook. Tayab Haq, Food Business Development Manager, Brenntag Tayab is a Food Technologist with 18 years manufacturing experience. He has worked in NPD roles across a diverse range of categories for major UK food manufacturers; sandwiches, desserts, ready meals, herbs & spices, sauces and soups. Tayab has managed teams in the UK and France and even spent 6 months living and studying in France during his degree. Inspired to go into the food industry after a family friend got him tickets for an open day at an ice cream factory, he now enjoys helping manufacturers with technical and formulation advice on ingredients in his current role with Brenntag Food & Nutrition (https://bit.ly/3iLEZG4) . Find out more about Food Matters Careers Food Matters Careers has been launched to connect industry, academia and potential recruits who are looking to start a rewarding and fulfilling career in food and nutrition. Three events will be taking place in October and November this year, find out more by visiting Food Matters Careers (https://bit.ly/3h7pqYR) .

This week’s podcast is dedicated to some of the companies presenting new products or concepts related to the dairy industry at the recent virtual SHIFT20 event, put on by the IFT (Institute of Food Technologists).

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

About The AuthorLeonard W. Heflich is a visionary leader with more than 40 years of experience in the food industry and notably served as the Vice President of Food Safety, Quality and Crisis Management for Grupo Bimbo, one of the largest baking companies in the world. Heflich is an expert in food safety, leadership, risk assessment and management and innovation in the workplace. An avid baker for more than 30 years, Heflich currently teaches a baking science course as an adjunct professor at Delaware Valley University and is President of the Board of the Center for Food Integrity. He is a member of the American Chemical Society, Institute of Food Technologists and American Association of Cereal Chemists, and his written work has been featured in Baking and Snack Magazine, Sosland Publishing and Juran’s Quality Handbook: Seventh Edition. Heflich holds a bachelor’s degree in chemistry from Fairleigh Dickinson University and a master’s degree in management science from Stevens Institute of Technology.OverviewThis book is about living a longer, healthier life, regardless of your current age. We will talk about the misinformation and lack of information that has caused the largest disease epidemic in history. If we don't change direction, we will end up, like millions already have, with diabetes, hypertension, heart disease, and cancer. It is not inevitable. We can do this. There are simple, sustainable steps that we can take now to improve our health today and allow us to live as long as we dare!Where You Can Purchase The Bookhttps://www.amazon.com/Journey-Healthy-Vibrant-Years-Second/dp/1948000652/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1591505301&sr=1-2https://www.barnesandnoble.com/w/live-as-long-as-you-dare-leonard-heflich/1129250819--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/nikimarieradio/messageSupport this podcast: https://anchor.fm/nikimarieradio/support

About The Author Leonard W. Heflich is a visionary leader with more than 40 years of experience in the food industry and notably served as the Vice President of Food Safety, Quality and Crisis Management for Grupo Bimbo, one of the largest baking companies in the world. Heflich is an expert in food safety, leadership, risk assessment and management and innovation in the workplace. An avid baker for more than 30 years, Heflich currently teaches a baking science course as an adjunct professor at Delaware Valley University and is President of the Board of the Center for Food Integrity. He is a member of the American Chemical Society, Institute of Food Technologists and American Association of Cereal Chemists, and his written work has been featured in Baking and Snack Magazine, Sosland Publishing and Juran’s Quality Handbook: Seventh Edition. Heflich holds a bachelor’s degree in chemistry from Fairleigh Dickinson University and a master’s degree in management science from Stevens Institute of Technology. Overview This book is about living a longer, healthier life, regardless of your current age. We will talk about the misinformation and lack of information that has caused the largest disease epidemic in history. If we don't change direction, we will end up, like millions already have, with diabetes, hypertension, heart disease, and cancer. It is not inevitable. We can do this. There are simple, sustainable steps that we can take now to improve our health today and allow us to live as long as we dare! Where You Can Purchase The Book https://www.amazon.com/Journey-Healthy-Vibrant-Years-Second/dp/1948000652/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1591505301&sr=1-2 https://www.barnesandnoble.com/w/live-as-long-as-you-dare-leonard-heflich/1129250819 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/nikimarieradio/message Support this podcast: https://anchor.fm/nikimarieradio/support

How does your food impact how you think, feel, and lead. Join me for a conscious conversation with Ellice Ogle, food technologist. Has Covid-19 caused a shift in your food philosophy? Welcome to Walking Through Glass: The Podcast.We have another great conscious conversation for you. You are invited to ear-hustle on an intimate conversation where we discuss our journey, joys, and diva "hacks" that help us “walk through glass”. Unscripted and Real. We share our stories and give you our best strategies to navigate fear, anxiety, depression, limited beliefs, negative self-talk, and shut up the imposter bully beating up our self-confidence. Walking Through Glass: The Podcast is about the struggle we face as women on our journey which I’ve coined "walking through glass". This podcast is all about telling our stories and LEARNING to live our authentic TRUTH. Please join me in welcoming special guest Ellice Ogle Ellice founded Tandem Food, LLC to make food safety relevant, simple, and engaging. Applied chemistry education to food chemistry, structure, and function, food safety, and food processing and technology. Industry experience with SCS Global Services, Sun Basket, Nestle Ice Cream Research & Development, Mama Ganache Artisan Chocolates, and Dierberg & Star Lane Vineyards. Background in teaching and training through tutoring and volunteer activities.

On this week’s Dairy Dialog podcast, our guests are Jan Lindqvist, food technologist at Tetra Pak; Hälsa’s CEO, Mika Manninen; Thomas Burke, food safety scientist at the Institute of Food Technologists; and Dr José María Lagarón, YPACK project coordinator.

On this week’s Dairy Dialog podcast, our guests are Jan Lindqvist, food technologist at Tetra Pak; Hälsa’s CEO, Mika Manninen; Thomas Burke, food safety scientist at the Institute of Food Technologists; and Dr José María Lagarón, YPACK project coordinator.

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.   

The ingredients sector is constantly under pressure to deliver new flavours, experiences, and sensations. It's also expected to lead the way on health and sustainability. Consumer demand, amplified by social media, has led to a surge in new food trends in the last few years, and ingredients companies have had to react swiftly to support these needs. In the latest podcast we sat down with four experts from Brenntag, Kalsec, GNT and FMCG Gurus who will explain how ingredients companies manage to respond to these changing trends, and what they see as the trends that will drive the future of food and drink. Joining our panel today are: Tayab Haq, Business Development Manager, Brenntag Tayab is a Food Technologist with 18 years manufacturing experience. He has worked in NPD roles across a diverse range of categories for major UK food manufacturers; sandwiches, desserts, ready meals, herbs & spices, sauces and soups. Tayab has managed teams in the UK and France and even spent 6 months living and studying in France during his degree. Inspired to go into the food industry after a family friend got him tickets for an open day at an ice cream factory, he now enjoys helping manufacturers with technical and formulation advice on ingredients in his current role with Brenntag Food & Nutrition. Helen Vine, Business Development Manager, GNT Helen Vine is Business Development Manager for GNT UK and has extensive experience supporting the industry to create colourful and appetising food and drink products using EXBERRY® Colouring Foods. Helen’s background is technical having studied Food Science and Nutrition at Nottingham University and started her career as a Nutritionist for a Food Supplement manufacturer before spending 5 year in alcoholic beverage development for a major International brewery prior to joining GNT in 2005. Helen is an ambassador for delivering colour in the most healthy and natural way and takes pride in supporting successful product development and marketing from concept to launch. Mike Hughes, Head of Insight, FMCG Gurus Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours and currently heads up the research and insight division at FMCG Gurus. Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry. Gareth Jones, Protein Sector Specialist, Kalsec Gareth Jones is Protein Sector Specialist for Kalsec Europe, working with the company’s natural spice and herb extracts to add value to food manufactures in Europe. Holding a degree in microbiology, Gareth has previously worked within the dairy sector alongside QSRs and retailers, with functional starches and wheat proteins, and with both natural and high intensity sweeteners. Gareth has also worked with natural antimicrobial products, specifically in the meat and poultry sectors. His current role for Kalsec focuses on partnering with customers in traditional meat and poultry applications alongside the continuously evolving alternative protein market.

Bob Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about: How United Fresh and PMA work with retailers during recalls and foodborne outbreaks False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities How outbreaks that fly under the radar and go unannounced can hurt the industry The use of ag water and whether it's really the true root of contamination Their thoughts on the Produce Safety rule as it's currently written What trade associations are focusing on for the future Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce  The Supply Chain and Food Safety Culture: Primary Production  The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13] GMA Debuts as CBA [5:51] Three Separate Romaine Lettuce Outbreaks Declared Over [10:00] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system  Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsor: Safe Food Alliance Safe Food California Safe Food Alliance Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Tetrapak is one of the biggest packaging companies in Europe and you might know them for their unique boxed packaging. When you think of boxed chocolate milk or juice, these guys might have made it. But more importantly is that TetraPak is more than just a packaging company, they solve complex ways in how to package and sustain food. You’ll learn about how Jesper Thomsen (Food Technologist)  and Helen Sellar (Product Manager) found out about food science and why they love working at TetraPak. You’ll also learn about the types of problems TetraPak is trying to solve from packaging complex food systems to solving sustainable packaging. Also, this is a great episode about what you can do with a  degree in Food Science! Both Jesper and Helen have food science degrees and utilize it in solving Tetrapack’s food division! Enjoy this episode with Jesper and Helen all the way from Europe! About Jesper Thomsen Food Technologist – Dairy Chilled, Business unit Liquid Foods, Jesper Thomsen works as a food technologist covering various liquid dairy products such as pasteurized, Extended Shelf Life, flavoured, fermented, recombined and lactose free milk products. This includes customer trials run at Tetra Pak product development centres, and for full scale deployment on customer sites. Before joining Tetra Pak in 2016, Jesper was working as a dairy technician in Denmark where he managed development work on UHT RTD products with specialised nutritional content along with other dairy-based drinks and smoothies. Furthermore, he has also worked with other diary-based product such as processed cheese, mozzarella and spray dried cheese powder. Jesper holds an Academy Profession degree in dairy technology from Lillebaelt Academy in Denmark. About Helen Sellar Product Manager Helen Sellar is a Product Manager for Tetra Pak Dairy & Beverage Systems. In her role she is responsible for development projects, such as a recent project to develop the next generation on standardization units. She has over 27 years of processing and technical experience, of which 23 years have been at Tetra Pak based in Sweden. During her 23 years at Tetra Pak she has led project teams to implement leading technology that focus on cutting costs for customers, provide enhanced automation and reduce maintenance requirements. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes JUST Water Tetrapak Describe how you got to where you are today: We had different paths but we ended up in the same company. Technical to management: Why did you do it?: I just really like working with people What are the hard parts of the job?: You get into territory you can’t look up anywhere. How big is Tetrapack?: 3600 people in Sweden alone Does Tetrapack do just food?: our core business, but we do equipment, and cosmetics My Food Job Rocks: I get to work with food producers all around the world. Helen: I enjoy the short term and long term rewards in the industry What is Tetrapak’s stance on sustainability?: We are putting a lot of resources to make our packages recyclable What type of food trends and technologies are exciting you right now?: Nutritional shakes in a tetrapak environment. Also, chilled products becoming ambient What is the biggest challenge the food industry needs to face?: Sustainability. We need to prepare for that What do Swedes drink in plant-based: First soy, and then Oat. Oat milk has exploded What do you want to more about?: alt-meat trends Favorite kitchen item: Male: Beer brewing system Favorite Quote: Jesper: To do a common thing uncommonly well, bring success – Heinz Helen: Quote: Tetrapak’s quote – Protect what’s good Any advice for anyone who wants to be in the food industry?: Go for it, go for the first job and see where it takes you. Jesper:  your first job is not going to be your last job. Take your learning, it’s not the end goal, but you’ll learn a lot. Where can we find you for advice?: Jesper: If you’re a tetrapak customer, you can find me. Or find me on LinkedIn.

In this guns-blazing, unique and extremely loaded podcast, we talk about the role and importance of food processing and get an in-depth look at various food technologies and functional foods that are in the pipeline in the food industry. You don't want to miss out on this one! BIO: David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts.  He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom) in ultrasonic spectrometry.  He then did Post-Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). McClements is the sole author of "Future Foods: How Modern Science is Changing the Way We Eat" (2019), three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015) and of “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), co-author of “Advances in Food Colloids” (1996) with Prof. Eric Dickinson, and co-editor of “Developments in Acoustics and Ultrasonics”, "Understanding and Controlling the Microstructure of Complex Foods”, “Designing Functional Foods”, “Oxidation in Foods and Beverages (Volumes 1 and 2)” and “Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals”.  In addition, he has published over 1000 scientific articles in peer-reviewed journals (with an H-index of 104 on Web of Science, and >128 on Google Scholar), 12 patents, as well as numerous book chapters and conference proceedings.  Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements.  Dr. McClements is a fellow of the Royal Society of Chemistry, American Chemical Society (Agricultural and Food Division), and Institute of Food Technologists. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.  He is the co-editor of Annual Reviews in Food Science and Technology, and a member of the editorial boards of a number of other journals.  He has organized numerous workshops, symposia, and international conferences in the field of food colloids, emulsions, and delivery systems   TIME STAMPS: 0:15 – A discussion about processed foods at Ketogeek 10:149 – How did you become a food scientist? 12:32 – What is an emulsion? 13:16 – Is honey a solution? 13:57 – What are nanoparticles in food? 15:26 – How do nanoemulsions work? 17:14 – How do you create nanoemulsions? 17:52 – Are there any applications of nanoparticles? 19:58 – How do respond to “processed foods are bad”? 22:38 – What is INFOGEST model for simulating gastrointestinal tract? 24:21 – Could you simulate and predict the hormonal or caloric response using such a model? 25:13 – the Would this model incorporate the microbiome? 25:59 – What results have been yielded with this model? 27:07 – What are “Excipient Emulsions” and how they improve the bioaccessibility of nutrients? 28:22 – Can nanoemulsions be used in solids and semi-solid foods? 30:02 – As a food scientist, when you look at a long list of ingredients in a product, what are you thinking? 31:25 – Addressing the concern with additives and preservatives 35:15 – What is the future of the foods? 36:58 – What is the “Science of Deliciousness”? 39:02 – What would you do to make something way too delicious? 41:01 – Obesity as the side effect of the success of the food industry & potential solutions 43:12 – Why chasing one macronutrient alone is not a solution to obesity 45:55 – What would you do with a billion dollars? 47:04 – What is “Food Structure” & “Food Architecture” and how it related to global obesity and diabetes? 51:38 – How do you address the concerns of “Conflict of Interest” biasing research? 52:43 – What technologies are you excited about? 54:19 – Your latest research and final Plugs GUEST LINKS: Website: https://www.umass.edu/foodsci/faculty/d-julian-mcclements BOOK: Future Foods: How Modern Science Is Transforming the Way We Eat Video Presentation on Nanoparticles: https://www.youtube.com/watch?v=pYiVXgqR4Y4 KETOGEEK LINKS: Shop Energy Pods Amazon: https://www.amazon.com/Ketogeek-Chocolate-Energy-Organic-Vanilla/dp/B07B88S36J Ketogeek Ghee on Amazon: https://www.amazon.com/dp/B07B29HM3D Ketogeek Merchandise, Ghee & Energy Pods: https://ketogeek.com/collections Ketogeek Newsletter: https://ketogeek.com/pages/sign-up Shop Energy Pods: https://ketogeek.com/collections/energy-pods Wholesale: https://ketogeek.com/pages/wholesale

Cindy Jiang is senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald’s Corporation. Her responsibilities include leading global supplier quality management systems and programs, establishing science-based food safety standards and policies, managing food-related emerging issues, and providing guidance on nutrition information, accuracy, and consistency. She has been the lead for the McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. Cindy has been actively involved with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board of Advisors at the Center for Food Safety at the University of Georgia and Shanghai Jiao Tong University. Cindy began her career with the McDonald’s Corporation after receiving a M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers and the foodservice industry since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection and AOAC International. In this episode of Food Safety Matters, we speak to Cindy [19:43] about: The importance of meetings, team building activities, and volunteering in an effort to keep food safe The collaborative process McDonald's follows when new equipment needs to be developed McDonalds' approach to new employee training What regulators are looking for when they visit a foodservice establishment Understanding why collaboration is necessary and valuable Why food safety is not an area of competition McDonalds' three-leg stool system How McDonald's communicates with its many suppliers How McDonald's suppliers are required to have at least one GFSI benchmark certification Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible Government-to-government and government-to-business meetings Food safety culture Why every business within the food sector should be ready for an unannounced visit 24/7 McDonald's and World Food Safety Day The ongoing challenge of meeting consumers' ever-changing expectations Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks How McDonald's has been delivering food in other countries years before it became a trend in the U.S. The importance of mastering soft skills, communication, and networking even in a science-based field News Mentioned in This Episode EFSA Identifies Three Food Safety Priorities for the Next 5–10 Years; Codex Agrees to Tackle E. coli in Certain Foods  [3:57] Researchers Dissect 17 Years of Salmonella Outbreaks [8:51] Viral Story: The Blue Bell Ice Cream Licker [11:12]   Sponsor  MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

I am incredibly excited to kick start our THIRD season today, complete with a brand new theme song by Lukas Wojcicki!   SO with that all being said, let me introduce this week’s guest: K80 Jones of one of MY favourite shows, Food Heroes Podcast! K80 and I established a friendship over social media pretty early on when I started AnthroDish, and we’ve been each other’s cheerleaders ever since. It’s always incredibly cool to establish a connection with someone so far away and then have it turn into a real, tangible conversation around food, something we’re both very passionate about! For those of you who do not know K80, she is an innovator and self-proclaimed food geek with over a decade of experience in the food industry. She created new product categories while working as a Food Technologist in the Organic and Natural food industry. Her concern for the future of food led to the creation of the Food Heroes Podcast. Today on AnthroDish, we’re exploring K80’s passion for positive conversation around food systems and sustainability. We explore her past in the food industry and how that’s helped to fuel her show and the themes she tackles on it. We also have a really cool chat about what it’s like hosting and creating food podcasts, so if you’ve ever had questions for K80 or I about what it’s like creating these shows or some of our thought processes while we interview, stay tuned for that too! Many thanks to K80, it’s such a pleasure to connect with fellow podcasters around the topic of food, and I really enjoyed getting to know the woman behind the show more! Listen to the episode in the player above, or find us on Spotify, iTunes, Stitcher, Google Play, and iHeartRadio! Get Social with K80! Website: https://foodheroespodcast.com/ Instagram: @foodheroespodcast Twitter: @foodheroespod

At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others.  Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector. ​Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsor The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray  SaniProfessional.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some interesting topics, I took out my podcasting gear and did an interview there on the spot! During Sally’s 24 years at the Washington Post, she built out the nutrition section of the organization. She started with small column where people would send her questions and this launched her career from working with the USDA, to collaborate with cool food tech startups to improve their messaging. So get ready to learn about how to be a critical thinker, to have the ability to sort fact from fiction as you’ll look into the mind a trained journalist, an expert at critical thinking. Or rather, be like a scientist when it comes to reading the news. About Sally Sally Squires, MS, MS, wears many professional hats. She is a senior vice president at Powell Tate, the Washington, DC division of Weber Shandwick, a weekly contributor to the leading all-news radio station in Washington, DC and an adjunct professor at the Tufts Friedman School. She spent 24 years as an award-winning health writer at the Washington Post, where she also created the Lean Plate Club, a nationally syndicated nutrition column and online community that now resides at her website, www.leanplateclub.com. Ms. Squires is an author, keynote speaker, documentary filmmaker and has written for a wide range of publications, including Parade and Reader’s Digest.  She holds two master’s degrees from Columbia University; one in nutrition, the other in journalism. She is a member of the American Society for Nutrition, the American Public Health Association, the Academy of Nutrition and Dietetics and the Institute of Food Technologists, among others, and serves on the editorial boards of Nutrition Today and the Nation’s Health, published by the American Public Health Association Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient,  Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave.  Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il Show Notes Citation Needed American Society for Nutrition Graduate Degree Columbia University Powell Tate – public affairs Weber Shadwick Nutrition 2018 Glassdoor Clean Plate Club Lean Plate Club Senator Ted Kennedy How do you network in Washington DC?: Our office has tons of interns who ask this question. You have to get yourself out there and meet people. You’d be surprised who you can meet by just reaching out and talking Washington Post Malcolm Gladwell Michael Spector What did you find valuable about the column?: The digital age allowed people to participate in more real time and builds community faster USDA Food Database Supertracker – case study curriculum for low income students Slaughter-Free meat Sustainably Grown How do companies talk about innovative technologies?: Transparency is key Good Food Institute Botulism Refrigeration Clean Meat – Paul Shapiro Artificial Ice The Lean Plate Club Adjunct Professor at Tufts Society of children’s book writers Youtube Knitting Cook’s Illustrated Vertical Farming Ring Nest What advice would you give for communicating science?: Be a good writer. Convey what you’re trying to get across in clear language Potpourri Grammarly How do you write better?: reading aloud. Does what you read make sense? Curiousity. Keep asking questions. Be curious. A good book: A more Beautiful Question Julie Yip-Williams – Unwinding the Miracle Favorite kitchen item: Deyhydrator. I’m trying to make dog treats Favorite cookbook: Barefoot Contessa Ina Garten Where can we find you?: Sallysquires.com; sally@sallysquires.com LinkedIn

Jeremy Zenlea is the director of corporate food safety at Cumberland Farms, Inc. In this role, he oversees all aspects of food safety, including regulatory compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including refrigerated, high-risk ready-to-eat foods (meat, poultry, pork, and fresh-cut produce), chocolate, and confectionaries. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and is an expert in constructing, implementing, and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of both the Institute of Food Technologists and the International Association for Food Protection, and enjoys lecturing on food safety at local universities and mentoring other food safety professionals in his spare time. Jeremy received a B.Sc. from the University of Massachusetts-Amherst and an M.B.A from Northeastern University. In this episode of Food Safety Matters, we speak to Jeremy [11:49] about: What makes the convenience store environment different—and more complicated—than more traditional outlets that sell food Why having simple food safety procedures is a plus for all stakeholders Cold chain issues and temperature monitoring What he sees as the biggest threat to food safety in the convenience store setting The difficulties of training and certification for food safety professionals in convenience stores Turnover, foot traffic, and other challenges that convenience stores face Effective communication and establishing a positive food safety culture News Mentioned in This Episode FSAI Now Using New DNA Scanning Tool to Identify Food Ingredients [2:37]; FSAI press release  FDA Commissioner Scott Gottlieb to Resign [4:33]  California Must Abandon 535,000 Acres of Prized Farmland to Meet Water Conservation Goals [7:39]  Barbara's GFSI Recap [10:13] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

In this episode of the CEOnly Podcast, Michelle Mason, CAE, FASAE, interviews Christie Tarantino-Dean, FASAE, CAE, the CEO of the Institute of Food Technologists. Tarantino-Dean was Mason’s predecessor at Association Forum, serving as president and CEO until 2014. The topic of discussion is diversity and inclusion, spotlighting the work that IFT is doing in supporting and growing their diverse membership, including the creation of a leadership pipeline. This episode of the CEOnly Podcast is sponsored by Destination Cleveland.

Chief Executive Officer Barbara Byrd Keenan, FASAE, CAE, has led the Endocrine Society as the organization has developed and begun implementing a new strategic plan, expanded global leadership in education and advocacy, repositioned its suite of publications, and won 10 awards for education, program development, communications, and diversity, including sharing the 2018 Power of A Summit Award with Diabetes Disaster Response Coalition partners. She has more than 30 years of CEO experience, having served as the Executive Vice President/CEO of the Institute of Food Technologists and Feeding Tomorrow for more than a decade and as the CEO with the Hospitality Financial and Technology Professionals International and Community Associations Institute. The Endocrine Society is a global community 18,000 strong devoted to advancing hormone research, excellence in the clinical practice of endocrinology, broadening understanding of the critical role hormones play in health, and advocating on behalf of the global endocrinology community.

n this Mindfulbiz Podcast episode, Cass Spies, founder of Twisted Yoghurt joins Business Coach, Alison Morgan. Launched in 2010 by mother of 3 and Food Technologist, Cass has been focused on creating Australia’s best frozen yoghurt. The yoghurt is 97% fat free, natural and gluten free, containing live & active cultures for balanced inner health. Twisted Yoghurt first launched in retail spaces before realising that wholesaling was where the demand was rather than physical stores. The range is now stocked in Woolworths, Harris farm, Coles and school canteens. www.relauncher.com.au

Diet culture How your attitude towards food and your body impact your kids Why diets don't work ... and so much more! Jess Travers is a Registered Associate Nutritionist and Food Technologist, who is passionate about promoting nutrition for health and wellbeing! “As a busy mum of 2 young boys, I too know the struggle and frustration of fussy eating, lunchboxes and ‘what’s for dinner’. My job is to remove the stress and provide simple nutrition solutions the whole family can enjoy. I want to empower you to be confident with your nutrition and bring the joy back to food.” With a private practise in Gawler, Jess also presents regular nutrition education sessions and consults with food industry on recipe development and creating food labels. Website: http://www.nutritionandme.com.au/ Facebook: https://www.facebook.com/nutritionandmeau/ Instagram: https://www.instagram.com/nutritionandme.au www.sexyselfish.com

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, Rock Shrimp Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years Discovery bought Scripps, corporate shakeup Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more musical.ly or Tik Tok– Gen Z app Crushing It – Gary Vaynerchuk Someone should get on that for cooking App: Panna – a collection of cooking videos Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything Institute of Food Technologist in Chicago Fancy Food Show Beverage Conference NOSH Live Hippeas Daily Harvest – Direct to Consumer Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling Wendys looks at Greenhouse Tomatoes Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish Blue Nalu – Clean Fish Company Impossible and Beyond Meat – lab based protein forward foods Plenty – vertical farms Aerofarms – vertical farm Fancy Food Show: Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not The Abbott’s Butcher – focuses on flexitarians Food Network Star – Nikki Dinki – Meat on the side For plant-based: it has to taste amazing Taste is King Portland Flavor Article Adam talks about sensory science Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc Rini Ader Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at F&Co's website.

Food technologist Andrea Zeng and I worked together as the product development team at Lundberg Family Farms renovating their snack line, creating new rice meal kits, and developing frozen items for them. Andrea has since moved into chocolate product research and development, drawing on her time managing the Cal Poly Chocolates Food and Nutrition Science student product development and management program. Now a chocolate technologist, she joins us to talk about product development across different brands and the similarities and differences among them. We recorded this episode last fall, so Andrea is not the newbie any more.  This podcast is sponsored by Icon Foods. Get information about their non-sugar sweeteners at . Join them and sponsor the show.  

Ivan Aristeguieta became a full time comedian after having a successful career as a Brew Master and Food Technologist in his home country of Venezuela. He left the Brewery but drinking beer is still part of his job. He quickly escalated to become part of the new Venezuelan comedy movement selling out shows around Venezuela […]

Ivan Aristeguieta became a full time comedian after having a successful career as a Brew Master and Food Technologist in his home country of Venezuela. He left the Brewery but drinking beer is still part of his job. He quickly escalated to become part of the new Venezuelan comedy movement selling out shows around Venezuela and Miami-Florida (USA). In the year 2012 Ivan migrated to Australia and took the great challenge of performing comedy in a second language and aimed for Australian laughter. Six years after performing comedy for the first time in English Ivan is one happy comedy-migrant and he’s squeezing all the privileges the First-World can give him. From his own TV show, Lost in Pronunciation, his live stand-up TV special debut, Chorizo Sizzle, to be invited to perform in the prestigious Just For Laughs Comedy Festival in Montreal in 2017. Love the show? Subscribe, rate, review, and share! Here’s How » Join the I’m Not Joking community today: petermcgraw,.org Peter McGraw Twitter Peter McGraw LinkedIn

Jamie Moore is the Director of Sourcing and Sustainability at Eat'n Park Hospitality Group. Jamie quickly noticed a need to develop and maintain an innovative program that would separate Eat’n Park from their competitors. With this in mind, Jamie developed a local purchasing program called FarmSource. This program ensures that 20% of all site’s food supply is purchased in and around their communities. The FarmSource program has received national recognition in 2009 by the Glynwood Center for Connecting Communities, Farmers and Food.  Jamie Joins Sustainable Nation to Discuss: Implementing local and sustainable food programs in restaurants Developing relationships to advance sustainability initiatives Sustainability opportunities in the food service industry Advice and recommendations for sustainability leaders Jamie's Final Five Responses: What is one piece of advice you would give other sustainability professionals that might help them in their careers? Build upon things that you and always be someone that can educate versus again, I guess it's not educate, listen, and then hopefully return with something that you can educate someone on that made sense, but I think education is a big thing and listening is another. What are you most excited about right now in the world of sustainability? I'm excited about the local incubators that are starting to pop and new makers that are starting to enter the marketplace. What is one book you'd recommend sustainability professionals read? I loved Michael Pollan's Omnivore's Dilemma. That was a great book and I'll call it a textbook to some extent because I feel that it was written very similar to a textbook. He did a good job on about our food system. I felt that Omnivore's Dilemma was a great book for it. What are some of your favorite resources or tools that help you in the work that you do? It could be anything from websites, associations, technology, software programs, any type of resources? A new organization that I just joined is the IFT Institute of Food Technologists. It is an international organization that focuses on food scientists. I went to a local group here in Pittsburgh and I was blown away and these were people that are in the same space. Food safety is a big part of that equation. One of the things that I noticed of the people that were in attendance to this meeting or some of the same little small makers that I've run into the I've certified or inspected over the course of my time here doing what I do. I was very taken back that they were in that room. They were active. They were trying to understand science behind food, which was really cool. The IFT is what I would recommend. Where can our listeners go to learn more about you and the work that you're leading at Eat'n Park? We have a website. I wish I could give you a Facebook page, but I don't have a personal Facebook page, but our website is http://www.enphospitality.com/. Contact: Jamie Moore: http://www.enphospitality.com/ Josh Prigge: https://www.sustridge.com/ 

Dr. Roger A. Clemens discusses the safety of eating bugs as an alternative to other sources of protein in the American diet. He is co-founder and executive vice president of scientific operations for PolyScience Consulting.  Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a third-term member of the US Pharmacopeia Food Ingredient Expert Committee. As a spokesperson and former president for Institute of Food Technologists and the American Society for Nutrition (ASN), Dr. Clemens has been cited and interviewed by more than 500 domestic and international health journalists, and has appeared on numerous televised (e.g., Good Morning America, Good Morning London, CNN, CBS 48 Hours, TakePartLive, FoxNews) discussions on contemporary health, nutrition and food safety issues. Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

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...

As some of you know, whenever I’m sent for business, I try my best to meet with people wherever I can. This time, it took me to Chicago. So I took a few days off and asked if I could come into the IFT office in the heart of Chicago. I talked to a few people on staff due to my role as Chair of the Cactus IFT section, but I also was able to get an amazing interview with two IFT employees. Karen Nachey and Jay Gilbert. Fun fact, I worked with Jay as an undergrad in college. So a main theme in this interview is food science, how we all found it, and more importantly, how IFT can help you as a food scientist. As you know, IFT has a variety of tools for food scientist and Jay and Karen break down how to use these resources. We talk about webinars, the best way to take your time on Expos, the Food Evolution movie, the really cool things happening with IFT Next, everything IFT is in this episode. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com   Key Takeaways How Karen, Jay and I found out about food science Info on webinars, IFT's Expo, IFT Next, and plenty of other IFT tidbits Cookbooks, how to get recipes, and how we use cookbooks differently Question Summary Best thing about your job: Jay- Working with experts everywhere in the food industry. IFT has 190 passionate volunteers Karen – Researching and writing about new food ingredients. It’s very interesting to learn something new When was the first time you learn about food science?: Karen – My roommate told me about it. My roommate actually switched into food science. Jay – I wanted to go into culinary school and went on a tour about food science. Went to Massachusetts. For IFT, I was a volunteer since I was a freshman and rose through the ranks thoughout my college career. This opportunity to came up and I took it. How do most people find out about food science?: Most people find that it’s a love of food. But even basic sciences anywhere can be applied to food science. You either find out about it early, fall into food science, or someone tells you about it later in life What is the most important skillset in the food industry?: Curiosity, Willing to learn new things. Food industry is constantly changing. Communication skills, especially now, with the complexity of talking about food, we want to arm food scientists with the power of knowledge. Keep envolving. How you and the work that you do matters. How to have scientists present their research Volunteer Leadership training – Telling your story. Recorded at: http://www.ift.org/community/new-professionals/emerge-live.aspx What other resources does IFT use?: Webinars, IFT expo. You have the opportunity to talk to IFT any time to ask what you want them to do for you. Just contact info@ift.org How can you optimize your IFT Expo experience?: First off, plan ahead. Don’t segment yourself to one specific thing. Spend your day to “taste the buffet”, such as seminars, show floor, and the mixers Online directory, print directory of things Also check out the ELN Emerging Leaders network Also check out the Food Evolution movie On Transparency: Food is more controversial and mainstream. IFT is trying to educate consumers and food scientists to communicate together IFT Next: Startup focused section. Big initiative from Ingredion. We look for startups who will disrupt the food industry and we want to support them. The most beneficial part of the program was for these startups building their network Food Disruptor Challenge – Startups who will be competing Shark Tank style Digital improvements to IFT – Virtual webinars, or 1 page digital pdfs. We’re looking at a bunch of opportunities. Have more TED Talk like opportunities What type of food trends and technologies?: Karen: Flavor trends and Clean Label. It’s everywhere! Clean label tips for Adam Pumpkin Spice Latte might be trending out. Maple might be taking its place S’mores Cold Bew Coffee Flavor House email lists VR and Augmented Reality will change the game.SPIN class changes with Augmented Reality Innova and Fonterra both utilized Virtual Reality The biggest problem the food industry has to face: Social Media and everyone can talk about anything. As scientists, how do we communicate the right things properly? Not to divide, but to collaborate If you want to be a food communicator, contact IFT and we will connect you to a program. info@IFT.org Who inspired you to get into food?: Jay – My Grandma. Karen- I fell in love with food when I was actually studying food science. When I was a kid, I wanted to make soup and I started dumping spices What got you involved in IFT: Jay – As a young kid, I joined my local food science club and my advisor pushed me to get more and more involved in IFT. For Karen, one of her professors got her involved. Shoutout to professors: Dr. Lathrop, Dr. Sam Gugen and Dr. Julie Goddard Favorite Kitchen Item: Karen – Vitamix. Jay – Kitchen Aid Favorite Books: On Food and Cooking, Flavor Bible, Ratio Favorite Food: Karen – What’s the best thing you ever ate?: Lenya Brava Baja California restaurant. Butterflied Striped Bass cooked on an open flame. 4 different sauces. Jay – Phuket Thailand’s Tomyum Penauts and Tomyum Soup. Do you have any advice for anyone who wants to go into the food industry?: Find your passion and take a holistic approach to the industry. Food Science has an opportunity for everyone. Find a professor you can lean on, always be willing to learn something new. What do you think you need to learn to get you more prepared for the workplace?: Try different things, start networking. Who you know is really important. Get out of your shell and just talk to people. They are definitively willing to help. Where can we find you?: Jay Gilbert: Social Media or email: jgilbert@ift.org Karen : IFT flagship magazine food technology. Ingredients Section

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to myfoodjobrocks.com/survey I met David before joining Isagenix during my first meeting in Cactus IFT, the Arizona section of IFT. When I interviewed at Isagenix about a year later, I said “wait, I know you” Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix. David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his Certified Food Scientist certification after being heavily involved in IFT. Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success. Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences! About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Key Takeaways How David became a part-time stock broker The best place to find quality nutrition news How David started to develop a passion for science writing from an English Professor Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets Prep course IFT2017 When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer Best Thing about Your Job: To learn something new every day Nutrition Conferences Exercise Science Conferences Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science! How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT Notes on the CFS Course Was a 2 year process I attended 2 CFS short courses I read all of the textbooks, and I had a challenge with Food Engineering The test was a lot harder than I thought, but I passed I argued with Adam about the questions I memorized a whole lot of equations and the test didn’t have many equations Most questions had to do with problem solving. You had to know what you knew and solve a problem Some questions all sound correct but one was “most correct” Questions on the practice test were not the same! However, they were useful to getting me to practice. The organizers said to read the questions but not memorize the answers If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test Was it worth it?: Yes! CFS resources: One is always in IFT, there is an online CFS course On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more When assigning something, ask to write 10 things about a subject Where do you recommend to get more valuable information?: Food Science and Technology. Nielson, Mintel. Scientific American, Outside Magazine As a writer in Nutrition, it’s important to understand that Nutrition is a process My Food Job Rocks: I get to learn every single day Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, Nutrient Timing, New ways of finding ways of having people eat their vegetables in burgers of bars Taking kale and using it in different applications What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy Dr. Michael Kolgan Generalist vs Specialist Innovation: combining 2 different topics Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc. Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end. David Despain is mostly on twitter: @daviddespain Other Links Certified Food Scientist Product Development Product Education “Waffling” High Pressure Processing Alex Hutchinson Villifying sugar Maltodextrin Aspartame GMOs Omega 3 Omega 6 RCTs Patagonia    

Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries. He was recently involved in the cold-pressed juice industry, working with two startups to develop their operations. Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business.  Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2013 Food Safety Summit in Washington, DC, was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees.    In this episode of Food Safety Matters, we speak to Will Daniels about: How Earthbound Farm responded to a deadly E. coli 0157:H7 outbreak linked to fresh spinach The complexities and challenges of the supply chain Balancing food safety needs with marketing objectives The importance of education along every point of the supply chain Low product pricing and its effect on food safety Misconceptions about FSMA regulations Getting the C-suite to understand the value of investing in food safety  Articles by Will Daniels in Food Safety Magazine Nationwide Produce Outbreak: A Moment You Never Forget http://bit.ly/2Abhxfo Earthbound Farm: Balancing Food Safety From Seed to Shelf http://bit.ly/2B23so5 Industry Perceptions of Proposed FSMA Rule on Preventive Controls http://bit.ly/2kWn5rz News Mentioned in This Episode Study: Raw Flour Linked to E. coli Food Poisoning http://bit.ly/2BSyH1O Ells Departs as Chipotle CEO http://cnb.cx/2C4Eoe4 A Food Fight Has Broken Out Between the USDA and FDA http://53eig.ht/2BOwULe Editors Note: Our apologies to FiveThirtyEight for crediting the article to Politico in the episode. Danone Welcomes Arbitration Award in Fonterra Case http://bit.ly/2AF130a Joining us for this discussion is Larry Keener, CFS, PCQI, president and CEO of International Product Safety Consultants (http://www.foodsafetyprofessionals.com/). He is a member of the Editorial Advisory Board of Food Safety Magazine. Other resources for Fonterra-Danone Story: Danone Damages Anger Fonterra http://bit.ly/2A6pYc3 2013 Fonterra Recall (Wiki page) http://bit.ly/2nH2NmN Download Incident Report from Government of New Zealand:  The WPC80 Incident: Causes and Responses Government Inquiry into the Whey Protein Concentrate Contamination Incident http://bit.ly/2B1QQ0w Share Your Feedback with Us We would love to hear from you about the podcast—who we've talked to, what we've covered, and what you may have learned. Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us.  Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur. 

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur. 

Dr. Don Schaffner is an amazing food safety scientist who’s the best in class. In fact, let me name youa  few of his amazing awards: You can read his amazing biography here What’s also super cool, is that Don and his co-host Ben do a whole lot of extracurricular activities to promote food safety and one of their favorite things to do is podcasting. For over 4 years, they’re been doing discussions of food safety and post them online for everyone to enjoy and they do have quite a following. If you are in food safety or are considering food safety, you have to listen to this interview. Don gives you valuable advice on how to really be a star player in food safety and some amazing resources such as Barfblog, Food Safety News, and the Morbidity and Mortality Weekly Reports About Don Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. He has authored more than 150 peer-reviewed publications and educated thousands of Food Industry professionals through short courses and workshops in the United States and around the world. He is a Fellow of the Institute of Food Technologists and the American Academy of Microbiology. He has served as an Editor for the journal Applied and Environmental Microbiology since 2005.  Dr. Schaffner was the president of the International Association for Food Protection in 2013-2014. In his spare time he co-hosts a food safety podcast at foodsafetytalk.com. Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen. Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs What is an extension specialist? What are extensions? If you want a career in food science, think about Food Science and Quality because boy we have a lot to do How Don met Darin Detwiler Official Job title: Distinguished Professor – Distinguished Professor and Extension Specialist How long have you worked in Rutgers?: Over 25 years! Extension course: they’ve always existed, but not widely visible What’s the best skill can you have in Food Safety and Quality: You need to keep learning. The knowledge you have today will be outdated by next year Don’t think what you know today is going to necessarily be known tomorrow. You always have to keep up with new outbreaks and keep on changing your mind What resources do you use to keep you up to date?: Morbidity and Mortality Weekly Reports published by the CDC Barfblog: Doug Powell and Ben Chapman. What’s making people barf! Food Safety News by Bill Marler Food Safety Talk with Ben Chapman. 2 PhDs in Food Safety talk about food safety. A director’s commentary of what’s in the food safety news How did Food Safety Talks start?: Howard Stern Terrestrial Radio 100th anniversary of IAFP. NPR people came over and Don met Ben and then they talked and then they made a podcast Dan Benjamin: 5 by 5. How to do podcasting articles How long has Food Safety Talks been on?: 5 years! Why Does Your Food Job Rocks?: I love everything about my job. (Literally everything) What advice can you give a 24 year old on having the achievements that you have?: Give it time, You don’t get ahead on focusing on regrets on the past. It’s just not relevant Don’t focus on the past, focus on the present. Don’t let setbacks set you back. Food Technology: Whole Genome Technology. The radar the CDC is using is getting more sensitive. Also, mimicking norovirus What do you think the biggest challenge the food industry has to face?: Integration of FSMA What’s one thing in the food industry you’d like to know more about?: Why people aren’t complying to rules Favorite Quote: Prediction is very difficult especially about the future. Favorite Book: DiscWorld by Terry Prachett Favorite Kitchen Item: Digital Scale What kind of advice would you give a fresh graduate?: Do the right thing. Life is too short that don’t take food safety and quality seriously. Where can we find you?: Food Safety Talk podcast. Don Schaffner from Rutgers. Bug Counter on twitter. Emails (don’t do emails) Other Links Penn State Ice Cream Course Texas A and M Extrusion Course Better Process Control Course Cyclospora Norovirus Preventative Controls Rule: a training is required Produce Safety Rule Supplier Verification Programs Irrigation of Water Provisions of the fresh produce rule Foreign Supplier Training University of Georgia American Greed: Peanut Corporation Story Core (never launched, but we have them at Food Safety Talks) Dr. Darin Detwiler FSMA webinars

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.

Today we have Shyamoli Gramopadhye a food technologist at Dairy Concepts where she solves the technical problems of her clients in the cheese and cheese powder industry. Shyamoli is actually a very supportive writer for Foodgrads and writes articles on the site. This episode has a lot of info about India’s food scene. Not just the culinary aspect, but the industry aspect as well! Shyamoli is highly passionate in this aspect and is learning as much as she can in the United States, where she will hopefully bring it back to India some day. Other tidbits in the episode include: the power of creative freedom, curiosity, and we sprinkle in a few great book recommendations throughout the episode. About Shyamoli I'm a Food Technologist in the Innovation Department at DairiConcepts. I'm extremely passionate about all aspects of food and my latest achievement in the food world is being an Elite Squad Yelper! About DairiConcepts As a comprehensive solution specialist, DairiConcepts offers an extensive line of cheese- and dairy-based powders, seasoning blends, concentrated pastes, flavor enhancers and hard Italian cheeses. With industry-leading expertise in clean label formulation and manufacturing, our custom ingredients can accommodate your specific flavor profiles and label claims, as well as broaden dairy-flavored ingredients into new dimensions of taste and functionality. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Key Takeaways - Research versus business and how it works in industry - Shyamoli’s experience with her mother’s food business - Shyamoli and my discussion about farming Question Summary What do you tell people in a sentence or less?: I’m a food technologist What specifically do you do?: Food technologist for Dairy Concepts. They are a support system and test flavors Dairy Concepts: Cheese and cheese powder company Favorite thing to do at your job?: A mixture of science and business. I can see both sides and see how my research affects the money Career Path: My mom is in the food industry, undergraduate degree in biotechnology, subject that talked about food industry, went to get a masters Reason why I went to the US: To study food science and bring it back to India. There’s no food innovation in India The most important skill you need for your job?: Curiosity How should you spark your curiosity?: You definitively have to be in a field that interests you. Read more, keep your eyes open My Food Job Rocks: I can learn so much about food and use it to start something new What Business would you want to start?: A farmer space where people can come see what it takes to farm. The Future of Food: The Third Plate by Dan Garber What do you look for most in a job?: Creative Freedom Is it a cultural thing?: Yes Food Technology: Plant Based food such as lentils Biggest Challenge: How broken the food system is Who is doing a good job fixing it?: Hampton Creek, Kashi, Larabars Favorite Kitchen Item: Muffin Mold for portion control Favorite Book: The Voluntourist by Ken Budd Favorite Food: Pani Puri Food Media: Food Dive, Food Rush If you were to tell a food science class right now, what would it be?: Talk to people and don’t hesitate to talk to experts The more people talk to people, the more we can dismiss miscommunication Other Links Foodgrads.com Procurement Indian Organic Farming Chef’s Table Fair Trade Chocolate Beard Wine Chocolate by Simran Sethi Endangered Species Craft Chocolate

Louis Edmond is an extremely inspiring fellow. He has loved food his whole life and decided to be a chef, until he realized that the chef isn’t the most stable job in the world. Then he dived into the world of food science in his final semester. Though he didn’t get a food science job, he worked darn hard until 6 years later, he applied for his masters, and now works as a food technologist at Advanced Pierre Foods. Louis’ strength is the ability to tell quite inspiring stories and he really loosens up in the final minutes of the interview, where he reminisces about his amazing week in culinary camp in high school. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Key Takeaways    How Louis found out about Food Science and kept chasing it Our discussion on a focus on customer relationship when it comes to product development Why we love innovation A discussion on Cardemum and Star Anise Question Summary One Sentence or less: I create and develop new products for food manufacturers Where will we find the food you make?: Lots of store brands, fast fixin’s brands Favorite Thing About Your Job: I’m still learning about meat processing and I love learning Can You Describe The Steps of Your Career?: Culinary School, Had a food product development class in his final semester, looked into R+D Chef, Movie Set Catering Work. Hospital, Graduate School University of Georgia, Internship at McCormick, New Orleans What is the most important skill for your job?: Foodservice mindset: how is it going to be handled, used and consumed? Who is that person? Think of who the end-user is My goal: Is to develop the next biggest trend Dream Job: To be an executive What do you look for most in a job?: Innovation and the ability to grow and develop Examples: McCormick Food Technology: Plant based meats; Ethnic food backgrounds such as India Biggest Challenge the Food Industry has to face: How to transition from simple and clean to process Who is doing the best job advocating this?: Panera Who inspired you to get into food?: My Grandmother. A Culinary Camp in Georgia. Bombshell quote: If you can do anything, every day, all day for free, what would it be? Quote: Be the change you want to see in the world; Teach a man how to fish, he’ll learn how to fish forever Book: The Aladdin Factor. “I don’t have a problem asking because I already don’t have it”. Mindset by Carol Dweck Favorite Food: Bayona (New Orleans) – Smoked Duck and Cashew and Pepper Jelly Sandwich and Shrimp Susan Spicer If You were to tell your freshmen self something, what would it be?: Be more patient in going after your goals. Great things have developed with patience. Other Links Research Chef Advanced Pierre Foods – Meat Division Fried Chicken Nugget Process Ketogenic diet Fancy Food Show in San Francisco Cardamom Sriracha Gochujang Best Thing I Ever Ate  

This was a cool connection. A graduate student from Texas A and M, contacted Katie Lanfranki and Sherrill Cropper. They did a small little interview about the different perspectives between going to graduate school and not going to graduate school. I find this so cool! Not only did people get value from the podcast, but Katie was able to benefit from it as well! I love this! So Katie asked Sherrill to be on the show. Of course, I accepted. Sherrill holds a PhD in Grain Science in Kansas State. Working in product development, she makes enzyme cocktails that help the baking industry make bread. I loved talking about Sherrill’s diverse food industry background, such as the internships she did, and we talk a lot about bread. There is also a great amount of career advice such as communicating, critical thinking and networking tips. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com About Sherrill Sherrill currently is the New Product Development Lab Manager for Lesaffre Yeast Corporation and RedStar Yeast where she develops ingredients for use in bakery applications. She received a Bachelor’s and Master’s degree in Food Science from The Ohio State University where her graduate studies focused on emulsifier and stabilizer functionality in ice cream. She worked as a Food Technologist for Roskam Baking Company before returning back to school to study cereal chemistry and baking at Kansas State University where she received a PhD in Grain Science. Sherrill interned at Nestle, Heinz North America, and Cargill during her undergraduate and graduate studies. She was raised on a dairy farm in Southern Ohio and she spends most of her free time traveling. Key Takeaways How Enzymes are made industrially. And what makes an enzyme “GMO” Sherrill’s amazing knowledge in grains and emulsification Our Cargill internship experience The difference between whole wheat and white bread in terms of chemistry Question Summary What do you tell someone in a sentence or less: I develop ingredients used for industrial applications Dough conditioners and dough improvers Official job title: New Product Development Lab manager / Bakery Formulation Specialist Sherrill develops the blends Sherrill’s career path: Grew up in Dairy Farm, fell into Ohio State Food Science, Internship with Nestle, Internship with Heinz, Roskam Baking Company, Grain Science PhD at Kansas State, Internship at Cargill in shortning Why do you like Bakery Science?: Niche, Kansas state is the only place that has grain science Most Important Skill You Need for Your Job: Critical Thinking How Do you improve critical thinking?: Ask yourself the question first Why Does Your Food Job Rock: I get to feed the world Dream Job Title: Director of Global Food Research Take something out of any experience What do you look for most in a job?: I need something challenging What’s a big challenge you’ve had?: Remembering food law Most “Exciting” Food Trends: Organic, Clean Label, Non-GMO. We have to pander to the market Trending in the Bread world: Tortilla, whole wheat, on-the-go, donuts Whole wheat chemistry: uses big words and tries to use clean label ingredients Biggest Challenge: Educating consumers. Short content gives people problems Solution: Just talk to consumer. Share the info Who inspired you to get into food: My mom directed me to food science because I played with spices as a kid. I do the same with enzymes as well. She has true roots in agriculture Favorite quote: Jackie Robinson: a life is not important except in the impact it has in other’s lives What’s your favorite type of food: peanut butter sandwiches and cereal Any advice to go into your industry?: Network and explore everything. Do the internships and meet people Networking Tips: Go with a buddy, older people will talk to you because eof the generation gap What conferences is beneficial to you?: IFT Expo, American Society of Baking, IBIE, Supply Side If you were to tell your freshman self something, what would it be?: It’s going to be ok. Other Links Business to Business Non-GMO enzymes Clean Label 4H and FFA Lipids and Emulsification Cargill’s facility in Plymouth, Minnesota IFT Documentary

Today’s episode is with Kimber Lew, R and D Coordinator at La Terra Fina. They make quiches and dips. Kimber is a graduate from UC Davis and is pretty involved in her chapter at Northern California IFT’ section. The biggest highlight in this interview is Kimber’s experience with research chefs in her previous company. They taught her not only how to cook, but to taste which I think all product developers should know how to do. It sure has helped Kimber progress in her career. Other than that, we talk a ton about how to get a product to market, awesome food science titles and most importantly, an important discussion about Ramen Noodles. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Kimber Lew Kimber Lew is an SF Bay Area native whose path towards the food industry began while watching Alton Brown's Good Eats show on the Food Network. She graduated from UC Davis with a Bachelor's of Science in Food Science, and worked in the research lab of Dr. Charlie Bamforth (aka the Pope of Foam) studying the properties of beer. She ultimately found her passion in product development, and worked at both Valley Fine Foods and La Terra Fina, the latter of which she's been at for over two years. She aspires to make food products that are not only tasty and healthy for consumers, but for the planet as well. She's also an active member of the Northern California section of the Institute of Food Technologists -- currently she serves on the section's Scholarship Committee and writes articles for the section's newsletter, The Hornblower. Outside of work, Kimber is an avid yogi and indoor rock climber, and enjoys cooking and baking for her loved ones when not exploring other ways to procrastinate on folding her clean laundry. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Key Takeaways Marketing woes when it comes to communicating with Product Developers Why Kimber moved away from the brewing industry How working with research chef made her a better food scientist A discussion on eggs in ramen Question Summary What do you tell people what you do for a living?: I’m a food scientist. I’m a product developer. How do you make products?: Sales and Marketing will give an idea, they will make it and they will internally try it and then bid for buyers Steps to get to where you are today: Food Science at UC Davis (transfer) --> Brewing interest --> New food product class --> Internship at Valley Fine Foods --> Worked with Research Chefs --> Got a call from La Terra Fina What’s one skill you think is important in your job: You don’t have to measure your success based on what gets commercialized, you have to base it on what My Food Job Rocks: I have to talk to every department to succeed Do Product Developers need to be artistic?: There is an artistic element Your dream job title: Food Science Extraordinaire, Food Master, Product Ninja Favorite Food Technology: Salt Reduction Techniques (different types of salts being used, and flavor profiles). Convenient hand held breakfast things Biggest challenge the food industry needs to face: Sustainability and food shortages. For example, Brewing companies. Bug companies and the perception of eating bugs Favorite Kitchen Item: Kitchen Aid Favorite Food: Real authentic Ramen. Sous vide technology for eggs Any advice on getting in the food industry: Get some culinary experience such as books, classes, mentorship. Try to shadow other sectors in the food industry What would you tell your freshman self?: You can shadow people for free. The food industry is very receptive. Go join a food science based club. Other Links See Kimber's Bio

In this episode, we have Rachel Chetham, the CEO of her own consulting firm, The Foodscape Group. She combines media, policy, and nutritional sciences to make an amazing food communication platform. This episode is a bit different, one.. because I messed up the audio, Apparently, I had to move my audio equipment halfway through the interview and recording on my end just stopped working! I panicked for about 5 minutes. However, Rachel’s content saved the day. Since Rachel’s answers were so good, I was able to edit in the questions I asked to her So Rachel’s interview has such amazingly good information. You’ll learn so many things about being a good food communicator. Mainly strategies. For example, what’s the best way to communicate to people about food? Or how can you absorb the right media quickly. She also gives you tips on the best ways to progress through your career. About Rachel Dr. Rachel Cheatham holds a doctorate in nutritional biochemistry from Tufts University, where she is an adjunct professor of food marketing and communications. She is Founder & CEO of Foodscape Group, a nutrition strategy consultancy designed to help businesses develop and market healthier foods based on global wellness trends and insights. She has been a commercial television producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm. She is a Professional Member of the Institute of Food Technologists, and member of the American Society of Nutrition and Academy of Nutrition and Dietetics. Key Takeaways (a lot of good ones this time) Rachel has TV experience and has helped her a lot in her job. Her soft skills helped her in her consulting company How Rachel doesn’t have to be the best at nutritional science, but rather be unique Americans want to be uniquely and exotically healthy How marketing and actual nutrition are like ying and yang Why it’s lame to climb up the corporate latter (join a startup!), but you shouldn’t job hop Why Point of View matters when reading science articles. Media is everywhere. From newspapers, social media, and conferences Find a way to line up and skim the sources you find interesting. Read outside of your point of view Question Summary Career Map: Marketing and PR, Fitness instructor, doctorate in nutrition science, policy in Food Information, consulting company My Food Job Rocks: I get to chart my own course How do you get your first client?: The network that you build up over time. Have some patience around the jobs that may lead to a more ideal job and the connects you make can be unexpected Other Links Tufts University International Food Information Council – Food Policy and Information Inherent Nutrition versus Boosted Nutrition Boosted Nutrition- Fortification Processes that perverse nutrients Food Scientists now need to make processed food healthy Pea Protein Ripple Acquisition Rachel's Media Diet (only some of them) Food Politics Blog with Mariom Nestle Center for Science of Public Interest American Science of Nutrition Academe of Dietetics Mind Body Green Food 52 Fast Company Business Insider Recommended Comferences IBIE (Gluten free workshop) New Products Conference for prepared foods Supply Side West Food Vision USA Food Matters Live in London Foodscapegroup.com

So last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked for Lundberg. I asked Andrea about her and what do you know, it’s her boss. Yes, Kimberly King Schuab was in the same podcast course as I was, and we connected instantly. We realized we had a lot in common so we agreed to collaborate and interview each other. Her episode can be found in the show notes. About Kimberly Schaub Kimberly Schaub is a nutritionist, turned chef, turned product developer, working for Lundberg Family Farms in Richvale, CA. A former Air Force officer, Kimberly has explored a multitude of ways to use her nutritional science training, from running dining facilities to teaching college classes and even food writing. When she's not in the test kitchen or running a sensory panel, Kimberly hosts the PeasOnMoss and The Culinologist Podcasts, volunteers for the Research Chef Association and Institute of Food Technologists, trains for the Rock n Roll Half Marathon, and rock climbs in picturesque Northern California. About Lundberg Family Farms Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management. Key Takeaways The magic behind Modernist Cuisine Communicating between you and your co-packer Why you can start something and others should follow The art of being a product developer What we talk about Podcaster's Paradise The airforce Research Chef Association Labels Graham Kerr Seattle Culinary Academy Modernist Cuisine Lundberg Family Farm Beecher's Handmade Cheese (artisan food) Most Important Skill: Mental Math and Excel spreadsheets CoPacker Granola Bars Northwest Naturals Cactus IFT Culinology Program offered at a few industries A Book called Culinology Peas on Moss Peas on Moss Podcast Vegetarian Meats Substitutes Acid Rain Andrea Zeng The Galloping Gourmet Favorite Quote: Maya Angelou – “Eating is so intimate"  Favorite Kitchen Item: Global knife Full Tang blade Favorite Food: Thai Food – Pad Thai, Curry, Mango Sticky Rice Best Advice: Always ask questions first Culinologist Podcast CFS – Certified Food Scientist       Download Episode