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. In addition to sharing her passions Sue shares her insights as one of the original scientists at both Impossible Foods and Kite Hill.
To learn more on how to join the Sustainable Food Systems Division click here!
Sue Klapholz, M.D., Ph.D,
VP of Nutrition and Health at Impossible Foods
Sue Klapholz, M.D., Ph.D,
VP of Nutrition and Health at Impossible Foods
Sue Klapholz, M.D., Ph.D, is VP of Nutrition and Health at Impossible Foods. She is also on the board of directors of our sister company, Lyrical Foods. Sue holds five patents and brings a wealth of experience from her diverse career as a scientist, doctor, teacher, editor and writer.
Before joining Impossible Foods in 2013, Sue was a senior scientist at Cell Genesys, where she established a large DNA cloning lab and led the team that cloned the megabase-sized human immunoglobulin genes in yeast, among other projects. Sue also taught a professional course in cloning and analysis of large DNA molecules at Cold Spring Harbor Laboratory, NY, and was a lecturer on genetics and evolution at The University of Chicago.
Sue was a resident physician in the Department of Psychiatry at The University of California, San Francisco. She was also a postdoctoral fellow in the Department of Biochemistry at Stanford University, where she worked on cloning a gene responsible for manic-depression, and a postdoctoral fellow in the Department of Biology at The University of Chicago, focusing on the genetic control of recombination and chromosome segregation during meiosis in yeast. Sue has an M.D. from The University of Illinois College of Medicine and a Ph.D. in genetics from The University of Chicago. She has volunteered with a variety of organizations, including the Stanford Health Library, the Palo Alto Children’s Theater and the Palo Alto Humane Society.
Bruce 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.
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 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.
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.
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.
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!
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.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.
From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
Hear from three current Board Members about why their participation is so valuable.
Leading meat companies are venturing into the plant-based category via investment in startups and by developing their own new alt-meat products and also via the development of hybrid meat/alt-meat offerings.
The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.
Sensory science is evolving thanks to a host of advanced methods and technologies that are helping food companies create successful products.
Strong sales are forecast for companies that keep it healthy, fresh, and affordable as well as convenient.
Culinary adventures, ultra-convenience, and high-performance health are poised to drive purchases in the center store in an uncertain economic climate.
