SciDish banner

IFT Sci Dish Podcasts

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.

Listen to the IFT Sci Dish Podcasts

Episode 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.

Episode 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!

Episode 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.

Episode 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.

Episode 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.

Episode 12: A CRISPR Food Future

Did you know it has been over 30 years since genetically modified crops were introduced for consumption?

Episode 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.

Episode 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.

EPISODE 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.

Episode 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.

Episode 7: Microalgae - Modern Uses of an Ancient Ingredient

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. 

Episode 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.

Episode 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!

Episode 4: Consumers Don’t Want to Change, So Why Are They

When consumers find a set of products and foods they like, they typically don’t want those things to change.

Episode 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?

Episode 2: The Changing World of Nutrition

The Importance of Pivoting and How the Covid-19 Pandemic is Helping Create a More Equitable Food System

Episode 1: Strategies to Communicate

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.

--->
IFTNEXT banner background

IFTNEXT Food Disruptors Podcast

Listen in on thought-provoking conversations exploring what’s next in the science of food and beyond.

Listen In