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.
Max Teplitski, Chief Science Officer, Produce Marketing Association
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.
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: 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.
A look at ARS research into factors that affect the texture and fat content of sweet potatoes for application in the sweet potato chip production.
Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.
This column offers information about microbial safety research on preventing foodborne illness outbreaks associated with fresh produce, focusing on sanitation, plant-derived antimicrobial compounds, and the use of surrogate bacteria.
Columnist Jaime Savitz examines the scientific research and myths surrounding the alkaline diet.
Agricultural production and sourcing attributes are increasingly influencing consumers’ food and beverage choices.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.
Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next discussion.
