EP 2: The Changing World of Nutrition

The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition2.
 

Julie Meyer, RDN

Julie Meyer, RDN

Julie Meyer, RDN Founder + Co-CEO of Eat Well Global Julie is the Founder + Co-CEO of Eat Well Global, a communication and consulting firm whose mission is to empower global change agents in food and nutrition. With more than two decades in nutrition and health communication, and having worked and run a business in China, Julie pairs her diverse knowledge base with international expertise to lead food and nutrition communication for some of the industry's biggest players with enthusiasm, dedication and attention to detail.

Julie is the Founder + Co-CEO of Eat Well Global, a communication and consulting firm whose mission is to empower global change agents in food and nutrition. With more than two decades in nutrition and health communication, and having worked and run a business in China, Julie pairs her diverse knowledge base with international expertise to lead food and nutrition communication for some of the industry's biggest players with enthusiasm, dedication and attention to detail.

Tim Goulette, Ph.D.

Tim Goulette, Ph.D.

Tim earned his Food Science PhD from University of Massachusetts Amherst in 2019, where he researched nutrient degradation of spaceflight foods, the microstructure of wine, and the interaction between diet and the human gut microbiome. He now works as an analytical lab manager at Anheuser-Busch and seeks to employ food science and technology principles to develop and advance sustainable practices within the world of food.

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.