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
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
The Institute of Food Technologists (IFT) and the American Society for Nutrition (ASN) have announced a joint membership offer, combining benefits from both organizations to provide enhanced resources.
The Institute of Food Technologists (IFT) is currently seeking qualified individuals through an open call for candidates for the position of Editor in Chief for IFT’s three Scientific Journals—Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Journal of Food Science Education.