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!
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.
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.
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.
The rule uses labeling to advance a national nutrition strategy.
The new regulations harness traceability data to reduce foodborne illness in the supply chain.
The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022.
While canning is commonplace today, for that generation of food technologists it was a paradigmatic example of the power of science to change food for the better.
In October 2021, the FDA released new voluntary guidance on sodium reduction with the overarching goal of reducing consumption by 12% over the next two-and-a-half years.
What changes have occurred in the way Canadians perceive cannabis since it was legalized there in 2018? How do Canadian and U.S. consumers of cannabis and edibles compare?