IFT SciDish Podcast

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 Teplipski

Max Teplitski, Chief Science Officer, Produce Marketing Association

Dr Max Teplipski

Max Teplitski, Chief Science Officer, Produce Marketing Association

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.

Source: The Shelby Report

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.

In This Article

  1. Fruits and Vegetables

Latest News

Small Additions for Maximum Impact

A look at the use of inclusions in product formulations.

Packaging Expands Fresh Produce Access

This column provides information about how packaging innovations help maintain longer shelf life for fresh produce.

Tapping Fruits, Grains to Achieve Dietary Guidelines Goals

A look at healthful fruit and whole grain ingredients for food formulating

The 2021 Dirty Dozen List is Out, But Do You Understand the Science?

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.

The Time Is Ripe for Fruit, Veggie Ingredients

Fruit and vegetable ingredients are ripe for growth as consumers seek to stock up on healthful products during the COVID-19 pandemic.

Latest Brain Food right arrow

IFT Celebrates 12 Winners of FDA Low- or No-Cost Food Traceability Challenge

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.

Baby Food, Traceability, and Digital Tools—Discover the Latest in Food Safety

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.

New Program Highlights Untapped Potential of Using Food Science for Relief and Development Initiatives

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.

Food Processing 101

Food processing is essential in transforming agricultural feedstocks into the food we consume. Understand how often misunderstood processed food differs from food processing. 

Recent Episodes right arrow

Episode 10: Current State of African Swine Fever

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.

EPISODE 9: Fresh Produce – Ready to Eat and Ready to Explore

Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.

Episode 8: Pet Food: The Surprising Use of Science Hiding in Plain Sight

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?

Episode 6: Growth in Food Production Requires “Inside Knowledge”

It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable.