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Episode 9

Food Safety Change Agent, Cool Tips on Freeze/Thaw, Top Trends for 2023

This episode of Omnivore features new conversations on timely topics with leading food scientists and industry experts taken from the pages of the April 2023 issue of Food Technology magazine.

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’s taken her from the lab to the C-suite. IFT’s Tracy Fink offers cool tips on how to mitigate freeze/thaw issues in refrigerated and frozen foods. Food Technology Contributing Editor Liz Sloan shares her take on the year’s highest-priority consumer trends.

Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.

Listen and subscribe on Apple Podcasts, Google Podcasts, Spotify, or wherever you listen to podcasts.


Theo Morille
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.

Tracy Fink
Tracy Fink is director, scientific programs and science and policy initiatives, Institute of Food Technologists. She has more than 25 years’ experience in leading food safety and logistics initiatives for the food industry, including with The Schwan Food Co. and NSF International.

Liz Sloan
Liz Sloan has more than 30 years’ experience in consumer, health, food, and culinary trend tracking. She is a consultant and sought-after speaker. Before founding her Sloan Trends consultancy, Liz held executive positions in publishing, industry, and public relations.

Omnivore Podcast Episode 9 a scientist inspecting and measuring ingredients in a lab
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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.

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