Omnivore Presents: SciDish

In each episode of Omnivore Presents: SciDish, listeners get a deeper dive into a single topic shaping the future of food. Hosted by the editors of Food Technology, together with IFT members and subject matter experts, SciDish brings you the science, insights, and real-world perspectives that drive innovation, solve complex challenges, and connect disciplines across the global food system.

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JUNE 2025: Food Safety 2025: Insights on Recalls, Risks, and Resilience

Get the latest insights from the food science and technology community in the June 2025 episode of the Omnivore Presents: SciDish podcast.

MAY 2025: Insider Tips on Launching Your Food Science Career

Get the latest insights from the food science and technology community in the May 2025 episode of the Omnivore Presents: SciDish podcast.

Hosts

Omnivore Presents: SciDish is hosted by the editors of Food Technology and features lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the global food system.

All Episodes

JUNE 2025: Food Safety 2025: Insights on Recalls, Risks, and Resilience

Get the latest insights from the food science and technology community in the June 2025 episode of the Omnivore Presents: SciDish podcast.

MAY 2025: Insider Tips on Launching Your Food Science Career

Get the latest insights from the food science and technology community in the May 2025 episode of the Omnivore Presents: SciDish podcast.

EP 27: Traceability Bytes: Navigating the Future of Food Safety

Join host Matt Teagarden as he dives into the new FDA rule on food traceability with industry experts. Discover how this rule impacts foodservice and what it means for you.

EP 26: The Recipe for Change: Food Scientists' Role in Diversity, Equity, and Inclusion

In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community.

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?

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