IFT Sci Dish
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. Join IFT's Divisions, member experts and special guests as they discuss important topics, challenges, and solutions impacting food science and technology today.
EP 25: The EPA’s Recipe for Food Sustainability
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
EP 24: The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers.
Hosts
Matt Teegarden, PhD is a food scientist and chemist with expertise at the intersection of food and health. An emerging leader in the science of food, Matt has previously served as a board member, student association President, and Proud Resource Group chair for the Institute of Food Technologists. Based in Columbus, Ohio (USA)- Matt enjoys cooking (duh!) and eating way too much food (double duh!). He plays in LGBTQ+ sports leagues around the city, recently picked up ceramics as a hobby, and is living his HGTV dream renovating a 100 year old house. Matt spends a lot of time with his family and friends and is absolutely obsessed with his dog, Huckleberry.
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands-on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design. Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part-time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
All Episodes
EP 25: The EPA’s Recipe for Food Sustainability
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
EP 24: The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers.
EP 23: DEI’s Role in Supporting a Sustainable Food Ecosystem
Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.
EP 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health.
EP 21: Sensory Science Series - “Fast & Early” - An approachable path to the valuable consumer voice - Part 2
This is the second podcast in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
EP 20: Sensory Science Series - “Culinary Quantitative Description Analysis QDA” – New data from an old tool - Part 1
This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
EP 19: Bird Flu - Sorting Fact from Fiction
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI).
EP 18: Alternative Meat and a More Sustainable Food System
Animal agriculture's impact on climate change can be addressed through sustainable food alternatives.
EP 17: How barley and the promise of upcycling can redefine the food sector’s approach to nutrition and sustainability – Sponsored by EverGrain
Ancient grains have become a buzzword in the food and nutrition industries – and there's a reason that humankind has cultivated and utilized these grains for centuries.
EP 16: Career Conversations: Starting Your Career in the Food Space
Are you looking to start a career in the food space? Join Bruce Perkin, Armetha Pihlstrom (Senior Director of U.S. and Canada Foodservice Sales at Future Farms) and Dr. Owen Carryl (Executive Recruiter/Head of the Food Industry Practice at Kaye/Bassman International) as they discuss tips and tricks on how to nurture your career!
EP 15: Wellness Flavors: Exploring a New Taste Profile Category
The global vanilla market is in flux: moving from undersupply to oversupply, and in the Wellness and personal health is on our minds now more than ever.
EP 14: A Look into Cold Plasma Technology
Join host Bruce Perkin and guest Dr. Brendan A. Niemira as they examine and explain cold plasma technology. Listen in to find out advantages cold plasma has over traditional methods, the environmental impact, benefit of cold plasma and food packaging, food preservation and more.
EP 13: Don't Spoil It! Hackathon Winners
Join host Bruce Perkins to learn more about the student group who won the Don’t Spoil It! An International Digital Hackathon in March 2021. The students share their motivations for joining the competition and more.
EP 12: A CRISPR Food Future
Did you know it has been over 30 years since genetically modified crops were introduced for consumption?
EP 11: The Challenge of Water
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.
EP 10: Current State of African Swine Fever
African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently reached the Dominican Republic.
EP 9: Fresh Produce – Ready to Eat and Ready to Explore
Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.
EP 8: Pet Food: The Surprising Use of Science Hiding in Plain Sight
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?
EP 7: Microalgae - Modern Uses of an Ancient Ingredient
Microalgae: Modern uses of an ancient ingredient.
EP 6: Growth in Food Production Requires “Inside Knowledge”
It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable.
EP 5: Flavor is Key
How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help!
Sponsored by FlavorSum
EP 4: Consumers Don’t Want to Change, So Why Are They
With up to 40,000 products in a grocery store, many consumers are on auto-pilot when deciding what products to buy.
EP 3: The Fuzzy Front End of Product Development
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?
EP 2: The Changing World of Nutrition
The Importance of Pivoting and How the Covid-19 Pandemic is Helping Create a More Equitable Food System
EP 1: Strategies to Communicate the Value of Sensory Science
As many companies are often looking for a competitive advantage to improve product success, it is critical that sensory scientists become an integrated part of the conversation.