Episode 1: What is Food Disruption and Why is it Important?

Food security, climate change, and energy deployment are among the many issues we face today. These challenges demand innovative solutions and a transdisciplinary approach to collaborative problem-solving. Issues in food like preservation, nutrition, and disease prevention are becoming even more prevalent. To meet these challenges head-on, we must replace conventional strategies with provocative ideas and disruptive innovations. In this first episode of “Food Disruptors,” Dr. Joshua Peschel and Prof. John Coupland discuss disruptive moments in the science of food, what form future food disruption may take, and why investing in science of food entrepreneurship is vital to the future of food sustainability.



Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University

Expert Guest:

John Coupland, Ph.D., C.F.S., IFT Past President 2016-2017, Professor of Food Science and Chair of the Ingredients as Materials Impact Group, Penn State University

Expert Guest:

Joshua Peschel, Ph.D., Assistant Professor of Agricultural and Biosystems Engineering and Black & Veatch Faculty Fellow, Iowa State University



Categorized under: Entrepreneurship |Podcast
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Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.