Learn from the brightest minds in food science in the July episodes of the Omnivore podcast.
Recruiter Moira McGrath shares her take on science of food career opportunities, culture fit, and the perils of job hopping. Christina Birke Rune discusses her work dispelling a myth about coffee’s acidity and its origins. Futurist Tony Hunter explores the accelerating convergence of food and technology.
Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.
Listen and subscribe on Apple Podcasts, Spotify, or wherever you listen to podcasts.
GUESTS
Moira McGrath is president of OPUS International, an executive search firm where she and her team focus on placing food scientists with food and food ingredient manufacturers throughout the United States and Canada. Moira is a graduate of the School of Hotel Administration at Cornell University. An active IFT member, she has served or is serving on numerous university food science advisory councils, including at Cornell, UC Davis, University of Florida, Texas A&M, and Virginia Tech.
Christina Birke Rune is a doctoral student at the University of Southern Denmark. Her work as a food and sensory scientist is focused on product development, food ingredients, and consumer experiences.
Tony Hunter is a food futurist, consultant and speaker, based in Brisbane, Australia, who specializes in food industry trends, technology and innovation. With previous roles as General Manager at National Food Service Australia and Foodpartners, Tony holds an MSc in Food Technology/Microbiology from the University of New South Wales.
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.
