Introduction: Leveraging your network: How collaboration is key to solving the challenges of tomorrow
Collaboration is becoming more essential to solve the challenges that are facing our industry. This episode, organized by the IFT Sensory & Consumer Sciences Division, features two seasoned professionals and longtime members of IFT. They share their experiences while working in interdisciplinary teams, discuss hurdles and hopes for the future, and talk about the role of IFT to encourage and facilitate collaboration.
Stephenie Drake, is the Sensory & Application Development Manager at Daisy Brand. Stephenie is interested in developing sensory attributes of products that will meet consumer's expectations in the different applications.
Prof. Cordelia Selomulya is an ARC Future Fellow and is leading the Biotechnology and Food Engineering group with an internationally recognised reputation in particle and drying technology research, particularly for food and dairy applications. She is the director of the Australia-China Joint Research Centre for Future Dairy Manufacturing, a joint strategic initiative funded by the Australian and Chinese governments, and industry partners in both countries, including Bega, Saputo Dairy Australia, Fonterra, Gardiner Foundation, Food Innovation Centre, COFCO, and Mengniu Dairy. She is also the director of Graduate Research Industry Partnership (GRIP) for the Food and Dairy industry. She is the past chair of the Nutracetical and Functional Foods Division (2018/2019) of the IFT.
Matt Teegarden, Ph.D., recently completed his Ph.D. in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNext Food Disruptors podcast
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Scientists at Washington State University have developed a process to make macaroni and cheese shelf stable for up to three years.
Research scientists at the U.S. Department of Agriculture’s (USDA) Plum Island Animal Disease Center in New York developed a new vaccine that may help save the world’s pork supply.
A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.
Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.
A new report from Innova Market Insights shows that interest in novelty and variety is also high, with three-quarters of global consumers saying they “love to discover new flavors.”
According to new Mintel research, one-third (34%) of UK dog food buyers believe it is good for pets to have a plant-based meal instead of a meat-based one regularly.
Even though we are already a month and a half into 2020, some resolutions remain top of mind for U.S. consumers. According to The NPD Group, losing weight is still a top goal for half of the U.S. adult population.
The U.S. Food and Drug Administration (FDA) has announced the availability of a Small Entity Compliance Guide (SECG) to help packaged food manufacturers meet federal standards in the final rule “Food Labeling: Revision of the Nutrition and Supplement Facts Labels.”
According to Del Monte Foods’ “2020 State of Healthy Eating in America Study,” one in three Americans said they were never taught about nutrition.