It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable. As technology improves and input costs decrease, growing food indoors vertically is becoming more common and more efficient. Our speaker, Jim Pantaleo, speaks on his own experience as an indoor farm manager and advisor. Listen in to hear about the challenges and opportunities of indoor farming, how an indoor farm is like Costco, and to find many resources on the topic.
Jim is an indoor vertical farming expert based in Southern California. He is currently engaged with the University of California (Agriculture and Natural Resources) and is an organizer for the annual conference, Indoor Ag Con. His most recent work has been with Sananbio U.S./Oasis Biotech; the advanced indoor vertical farm located in Las Vegas, Nevada.
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.
Food scientists, ingredient suppliers, and consumer-facing companies are mining a vast array of tools, including traditional methods such as enzyme technology and fermentation, and more recent advances, like gene editing, to lower the environmental impact and improve the taste and nutritional value of food.
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
Five years ago, experts predicted an imminent workplace transformation, and many believe we are in the throes of that transformation today. While emerging technologies are creating new opportunities and driving necessary change, new skills development and a focus on creating inclusive environments are critical parts of the equation.
It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.