EP 14: The Art of Science Communication
In the June episodes of Omnivore, Food Technology magazine’s award-winning editors bring you into the room with a not-to-be-missed line-up of food scientists and industry thought leaders.
Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Researchers Anne Plotto and Matthew Mattia describe their efforts to overcome the impact of citrus greening disease by developing orange tree hybrids that produce fruit that is both delicious and disease resistant. While there are a lot of benefits organic acids bring to the product formulation and processing table, as microbiologist Erdogan Ceylan tells us, there are a few watchouts when applying these compounds to different food matrices.
Plus: Find out how Kalsec’s DuraShield Natural Food Protection Blends help extend shelf life while keeping your meat or poultry product's label clean.
Laura Lindenfeld, PhD, is executive director of the Alan Alda Center for Communicating Science and Dean of the School of Communication & Journalism at Stony Brook University. With co-author Fabio Parasecoli, she explores the intersection of food and popular culture in her book, “Feasting Our Eyes: Food Films and Cultural Identity in the United States.”
Anne Plotto, PhD, is a research plant physiologist with the U.S. Department of Agriculture’s Agricultural Research Service at the U.S. Horticultural Research Laboratory in Fort Pierce, Fla. Her current research focuses on flavor analysis and sensory evaluation of fruit and fruit products as affected by genotype, postharvest conditions, and processing. Currently, her main focus is evaluating flavor of citrus hybrids tolerant to the citrus greening disease.
Matthew Mattia, PhD, is a research geneticist with the U.S. Department of Agriculture’s Agricultural Research Service at the U.S. Horticultural Research Laboratory in Fort Pierce, Fla. He is a plant breeder and horticulturalist who has started and led several breeding programs in a wide range of crop species. His current emphasis is breeding new citrus scion varieties.
Erdogan Ceylan, PhD, is director-scientific affairs with Mérieux NutriSciences and chair of IFT’s Refrigerated and Frozen Foods Division. He is an award-winning food safety and quality executive with 25 years of experience in industrial research, food processing, operational food safety issues, troubleshooting, crisis management and regulatory affairs.
Join the award-winning editors of Food Technology Magazine every other Monday for Omnivore, the podcast that intersects the business of food and the science of food, through lively discussion and interviews with product innovators, leading researchers, policy makers, and thought leaders from across the world of food.