IFT SciDish Podcast


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, the benefits from the competition, how they overcame obstacles, what they are currently working on and more. To learn more about the student’s solution to food waste visit Foodypal on Instagram.

Hackathon Graphic
Hackathon Graphic

Speakers:

  • Marcela Silva: Zamorano Pan-American Agricultural School
  • Nigel Kang: University of Minnesota
  • Sofia Sierra: Zamorano Pan-American Agricultural School
  • Fawaz Bagoudou: Shinshu University
  • Chandrima Shrivastava: Empa
Bruce Perkin

Bruce Perkin
Principal Scientist, Robust Food
Solutions LLC

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.

Related Food Technology Articles right arrow

IFT FIRST: Live and In Person

After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.

Entrées Ace the Freezer Case

Brands old and new vie for space with on-trend SKUs that are plant-based, clean label, gluten-free, high protein, and globally influenced.

Keeping an Eye on the Nation’s Nutrition

In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.

Top Packaging Challenges: Getting It and Making It Count

This column explores two top challenges facing the food packaging industry — procurement and alignment with consumer needs — and how investment in proactive solutions can guide rational decision-making and ensure food safety.

The Scoop: How Ice Cream is Made

This column details how the process and ingredients involved in making ice cream contribute in equal measure to the frozen treat’s creamy, smooth texture and consumer appeal.

Latest News

Nutrition Conference Panelists Advocate for Information, Access

Tactics ranging from bolstering local food systems to upgrading food product labeling were considered in panel discussions focused on Pillar 3 of the five-pronged White House National Strategy on Hunger, Nutrition, and Health, which was unveiled this week.

ICYMI: Our Most-Popular Business FIRST Conversations Available Online

Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.

Where’s the Beef (Analogue)?

The aisles of the IFT FIRST expo hall were a jarring contrast to what’s actually happening in grocery store aisles, where the current generation of plant-based meat analogues is experiencing declining sales even as prices are being cut.

Episode 18: Alternative Meat and a More Sustainable Food System

Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised.

Packing a School Lunch? Keep Safety Top of Mind 

A few simple steps are all it takes to keep school lunches not only tasty but safe, says IFT’s food safety expert Sara Bratager.