Host Bruce Perkin and guest speakers Danielle Gallet and John Robinson examine different aspects of water, and how to ensure water quality and safety. What would the current water shortages in the southwest U.S. look like if it spread to the rest of the country? Are water-related problems taken seriously? How willing are consumers to reuse water? Listen as the guest speakers answer these questions and more!
Danielle Gallet is a water resource strategist and urban planner with over twenty years of project and business management experience. She was the Director of Water Resources for the Metropolitan Planning Council in Chicago before founding her own consulting firm, Waterwell. Gallet is also an Adjunct Instructor at the University of Illinois at Chicago.
John Robinson operates at the intersection of technology, venture investing, and water/ wastewater. He has experience in most end-user markets and has worked across nearly every technology vertical. John completed undergraduate studies at Denison University and graduate research at Johns Hopkins University.
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.
An overview of the concept of extended reality and its potential applications in the food industry.
The FDA recently released voluntary sodium reduction goals for 163 categories of commercially prepared foods, with the goal of reducing sodium intake in the population by 12 percent.
Select IFT member experts collaborated with the Private Sector Mechanism in supporting programming behind the UN Food System Summit.
Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers.
Upcycling transforms traditionally discarded agricultural and food waste into added-value products.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.