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.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
A study published in the Journal of Food Science and also discussed during a SHIFT20 session entitled “First Look at Nomenclature Research for Seafood Made from Fish Cells,” explores the nomenclature surrounding cell-based or cultured meat, poultry, and seafood in the United States.
Total customer transactions at major U.S. restaurant chains declined by 14% in the week ending July 12 versus one year ago, compared with -11% in the prior week, reported The NPD Group.