In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the August 2023 issue of Food Technology.
Dr. Dave Lundahl, CEO of behavioral research firm InsightsNow, talks about the importance of—and challenges related to—sustainable food and beverage product positioning. Dr. Erdogan Ceylan joins us once again, this time to discuss potential food safety risks when formulating plant-based foods. Drs. Job Ubbink and Allen Levine assess the shortcomings (and strengths) of NOVA food classification.
Plus: Find out more about IFT’s new Product Development Bootcamp, a comprehensive, 10-module online course designed to equip food and beverage professionals with the knowledge and skills necessary to elevate and accelerate product development. Learn more at www.ift.org/bootcamp.
Dave Lundahl, PhD, applies his skills as a statistician and food scientist to understanding consumers’ motivations and their impact on product development priorities, as CEO of InsightsNow behavioral research firm.
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.
Job Ubbink , PhD, is Professor and Head of the Food Science and Nutrition Department at University of Minnesota, and a member of IFT’s Food Chemistry Division.
Allen Levine, PhD, is a past Vice President of Research at the University of Minnesota and Professor Emeritus of Food Science and Nutrition.
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.