As the episode unravels, we will learn about increasing fresh produce consumption in school-aged children, using genetics to make delicious fruits into manageable crops, and how “new” produce is introduced to the market. From Romanesco to watercress, join us as we explore the world of fresh produce.
Dr. Max Teplitski, Chief Science Officer, Produce Marketing Association
Max Teplitski has experience in leading national food safety and nutrition programs and building and sustaining private-public partnerships. He has globally recognized accomplishments in science and scientific policy bolstered by a research background in microbiology, biotechnology and sustainability of agricultural production.
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 look at the use of inclusions in product formulations.
This column provides information about how packaging innovations help maintain longer shelf life for fresh produce.
A look at healthful fruit and whole grain ingredients for food formulating
The Environmental Working Group (EWG) has released its annual “Shoppers Guide to Pesticides in Produce,” containing the notorious Dirty Dozen and Clean 15 lists. Just how risky are pesticide residues on the Dirty Dozen fruits and vegetables? IFT Fellow Dr. Carl Winters sheds some light on this question.
FDA recently announced the winners of its public challenge designed to spur the creation of affordable traceability tools as part of its New Era of Smarter Food Safety efforts.
In honor of National Food Safety Education Month, we highlight three sessions from FIRST, IFT’s new annual event experience, that explored important areas in food safety.
The new field of Food Science for Relief and Development (FSRD) offers a fresh, high-impact approach to tackling problems of global food security, poverty, and malnutrition.
African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently reached the Dominican Republic.
Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.
The global pet food market is worth over $90 billion a year. As the pet food field continues to grow, many may be surprised to learn about the level of science that goes behind developing our furry friend’s favorite meals. How can one meal a day provide complete nutrition for a pet?
Microalgae: Modern uses of an ancient ingredient.
It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable.