IFT SciDish Podcast


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.

Alexander Mathys
Alexander Mathys

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.


IFT Sci Dish Host

Bruce Perkin

Bruce Perkin

Principal Scientist, Robust Food Solutions LLC

IFT Sci Dish Host

Bruce Perkin

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.

Related Content

Genetically Modified Organisms (GMOs)

A review of the scientific and policy issues concerning food derived from GMOs

Labeling Biotech Foods: Opening Pandora’s Box?

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?

Digital Exclusives right arrow

Mushrooms sprout solution for vegan-friendly beer

Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers.

Securing the Food Chain Action Plan

After reading the Food Technology article “Beyond Ransomware” you may be inspired to take a deeper dive on the topic of cyberbiosecurity. Here is a curated list of resources to help you learn more and take action.

Coffee is the latest to be ‘grown’ in a lab

What if you could produce coffee in a lab using fewer resources and without the need for land? Researchers at VTT in Finland have done just that using cellular agriculture.

This Personal Pandemic Requires Collective Resolve

The COVID-19 virus sparked an acute health crisis, with near miracle accomplishments to develop vaccines in a year’s time, and national resolve to stem its devastation. But America’s existing obesity epidemic-pandemic (O E-P) is an enduring, chronic health crisis.

Food Technology Magazine

How Extended Realities Will Impact Food Processing

An overview of the concept of extended reality and its potential applications in the food industry.

Turning Plastic Into Protein

Two researchers who are working to convert plastic into protein win Future Insight Prize from Merck KGaA.

Morning Wellness

An overview of healthy breakfast food ingredients.