In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year.
Dr. Elizabeth Rieke sheds light on how regenerative agriculture practices and new DNA technologies can improve soil health and help the agriculture sector reach net zero Scope 3 emissions. We have a chat with microbiologist and food industry executive Theo Morille to discuss key food safety learnings from her 35-plus year career that has taken her from the lab to the C-suite. Dr. Brad Ringeisen, executive director of the Innovative Genomics Institute, offers a fascinating overview of the institute’s research initiatives related to the use CRISPR gene-editing to bring about next-gen agricultural advances.
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.
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GUESTS
Dr. Elizabeth (Liz) Rieke is a soil microbiome scientist at the Soil Health Institute. She is currently developing DNA sequence-based indicators to describe changes in soil functionality not captured by current soil health indicators.
Theo Morille is a microbiologist and global food safety and quality executive with more than 35 years of experience in driving food safety implementation initiatives at Kraft Foods/Mondelez International and Kellogg Co.
Brad Ringeisen, PhD, is executive director of the Innovative Genomics Institute (IGI) at the University of California, Berkeley. The IGI is a groundbreaking research institute founded in 2014 by Nobel Laureate Jennifer Doudna to advance applications of CRISPR gene-editing technology to address challenges in the areas of agriculture, health, and climate change.
Omnivore Podcast
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.
