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
Founding Principal, Waterwell, LLC
Danielle Gallet
Founding Principal, Waterwell, LLC
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
Partner, Mazarine
John Robinson
Partner, Mazarine
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.
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: 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.
Our expert analysis of a 2021 FDA food traceability challenge shows promise for low-cost, tech-enabled solutions.
IFT Members have 24/7 access to a wealth of digital content designed to help them solve problems, expand their knowledge, and gain insights that will help them perform their jobs better, faster, and more efficiently. We’ve curated a collection of sustainability-themed, on demand presentations from last year’s IFT FIRST: Annual Event and Expo just for members, plus our exclusive series on food waste from Food Technology magazine.
Eleven commodity-specific educational segments are now available to assist the food industry in understanding the agency's final rule and the steps they need to take next.
IFT's Science and Policy Initiatives team identifies challenges with the agency's proposed claims for which foods merit the label "healthy."
Spreading the gospel of culinary nutrition to promote wellness and prevent disease is a passion project for Harvard public health physician David Eisenberg, executive director of the Teaching Kitchen Collaborative.
On this podcast, we discuss global connectedness, including the complexities of both economies and supply chains, as well as what it means to be a global citizen.
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.
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.
This is the second podcast in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI).
Animal agriculture's impact on climate change can be addressed through sustainable food alternatives.
