IFT Sci Dish explores science, research, and perspectives from multiple disciplines related to the science of food and food innovation each aimed at sparking new ideas to ignite innovation in your work and career. Developed by IFT’s topical Divisions, member experts and special guests discuss important topics, challenges, and solutions impacting food science and technology today.
Did you know it has been over 30 years since genetically modified crops were introduced for consumption?
Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them.
The Importance of Pivoting and How the Covid-19 Pandemic is Helping Create a More Equitable Food System
How human connection drives trends. Where do businesses start when they want to develop a new product and how do you know this product will be a hit with consumers?
How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help!
Humans have been eating microalgae for thousands of years. With consumers looking for innovative and sustainable products, microalgae is popping up as a unique ingredient in modern times as well.
The global pet food market is worth over $90 billion a year. As the pet food field continues to grow, many may be surprised to learn about the level of science that goes behind developing our furry friend’s favorite meals. How can one meal a day provide complete nutrition for a pet? Do animals need to sample the finished product? Do those working in pet food sample the pet food themselves? Listen in to hear from those working in the field to answer all these questions, and more!
Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.
