In this episode, we will hear the ways microalgae production is becoming more efficient and what the environmental impact of commercializing microalgae production is. We will also learn what ingredients can be replaced by using microalgae. Listen in to hear how this microscopic organism is shaking up the food system.
Prof. Dr. Alexander Mathys, a food technologist, received a doctoral degree in food processing in 2008. Since2016, he has been Professor in Sustainable Food Processing at ETH Zurich, Switzerland, where he is focusing on more efficiency and sustainability of value chains in food and feed.
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.
A review of the scientific and policy issues concerning food derived from GMOs
The Food and Drug Administration’s approach to labeling of foods derived from modern biotechnology has been sound so far, but will it change as a result of pressures now being brought to bear on it?
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?
A profile of South Dakota State researcher Srinivas Janaswamy and his work on creating sustainable packaging films.
Food scientists investigate possible reasons for frozen dessert shrinkage and ways to mitigate the problem.
A roundup of food industry supplier news