The records indicate that the current avian influenza outbreak is the largest we have seen since 2014–2015. Join host Bruce Perkin and guest speaker Yvonne Thaxton as they discuss what is avian influenza, can humans’ contract it, the biosecurity measures that are in place and more!
Dr. Yvonne Thaxton, PhD
Professor Emeritus and Director of the Center for Food Animal Wellbeing,
University of Arkansas
Dr. Yvonne Thaxton, PhD
Professor Emeritus and Director of the Center for Food Animal Wellbeing,
University of Arkansas
Yvonne Thaxton is a renowned expert in poultry science and is currently a Professor Emeritus and Director of the Center for Food Animal Wellbeing at the University of Arkansas. She earned her PhD in Poultry Pathology from Auburn University and is a speaker and advisor in the field of Poultry science and animal welfare.
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.
Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.
Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.
A look at how Danone’s partnership with a California farm promotes regenerative agriculture.
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."
Brief news items highlighting supplier news
Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.
A look at how Danone’s partnership with a California farm promotes regenerative agriculture.
Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.
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.
