IFT SciDish Podcast


In this podcast, you will learn what ASF is, what the U.S. is doing to protect its hog population, and how the Covid-19 pandemic has compounded the problem. You will also learn what consumers and someone working in the science of food can do to help the situation.


Darrell Peel

Derrell Peel
Oklahoma State University

Darrell Peel

Derrell Peel
Oklahoma State University

Derrell Peel is the Charles Breedlove Professor of Agribusiness in the Department of Agricultural Economics.  He has served as the Extension Livestock Marketing Specialist since he came to Oklahoma State University in 1989.  He also has his own podcast, Farm to Market Podcast (libsyn.com).


IFT Sci Dish Host

Bruce Perkin

Bruce Perkin
Principal Scientist, Robust Food
Solutions LLC

IFT Sci Dish Host

Bruce Perkin

Bruce Perkin
Principal Scientist, Robust Food
Solutions LLC

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.

In This Article

  1. Supply Chain Management

Recent Episodes right arrow

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.

IFTNEXT

A new approach to reducing perishable waste

Nearly $54 billion in perishable retail food was lost in the United States in 2011, a problem that prompted an international group of operations management researchers to devise a method for a timelier and less costly distribution of perishable inventory under simultaneous, multiple types of demands.

More from IFTNEXT right arrow

Episode 31: Promoting Sustainability and Mitigating Illegal Fishing with Seafood Traceability

Since 2017, IFT’s Global Food Traceability Center has worked with the World Wildlife Fund to advance a unified framework by convening seafood companies and other relevant stakeholders as part of the Global Dialogue on Seafood Traceability. We’ve convened this podcast to discuss the latest in traceability, particularly in the seafood industry.

Episode 18: Food Manufacturing in the time of COVID-19

With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.

A new approach to reducing perishable waste

Nearly $54 billion in perishable retail food was lost in the United States in 2011, a problem that prompted an international group of operations management researchers to devise a method for a timelier and less costly distribution of perishable inventory under simultaneous, multiple types of demands.