Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast.
Food Technology’s deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey’s sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology’s Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project at University of Copenhagen that aims to develop the next generation of the Nova classification system.
Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.
Listen and subscribe on Apple Podcasts, Spotify, or wherever you listen to podcasts.
GUESTS
Emily Mayhew joined Michigan State University’s Department of Food Science and Human Nutrition as assistant professor in 2021. Her research includes investigating the use of volatile compounds to enhance sweetness as a sugar reduction strategy. Previously, she was a postdoctoral fellow at Monell Chemical Senses Center where she worked to predict odor characteristics of molecules based on their structural characteristics.
Susanne Gjedsted Bügel, PhD, is professor and head of section, Nutrition and Health in the Department of Nutrition, Exercise and Sports at the University of Copenhagen. A nutrition scientist whose research interests include vitamins, minerals, and micronutrients, she is currently leading a new two-year international consensus-building initiative aimed at refining the Nova classification system, especially regarding Category 4, ultraprocessed foods.
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.
