Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University’s Dr. John Spink, the world’s leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests next steps in preventing this activity. Consultant Arlin Wasserman explains why he’s skeptical about the long-term impact of GLP-1 drugs on the food industry.
Plus: This episode of Omnivore is brought to you by IFT Virtual Workshops, where you stay “in the know” instead of “on the go.” Learn more about all four exciting new virtual workshops on the Career Development page at ift.org.
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GUESTS
Henriette de Kock, PhD, is an award-winning sensory scientist in South Africa. She has devoted her career to advancing applications of sensory science in Africa and reimagining it to ensure that it factors in the many foods and cultural traditions that exist across the large continent’s population.
John W. Spink, PhD, is the director and lead instructor for the Food Fraud Prevention Academy and assistant professor in the Department of Supply Chain Management, College of Business at Michigan State University. His food fraud prevention research focuses on policy and strategy to understand and prevent these supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity.
Arlin Wasserman is the founder and managing director of Changing Tastes, where he helps companies identify and catalyze shifts in the way business and consumers think about food.
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.
