A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?

Featured Guests

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  Matt Teegarden PhD

  Matt Teegarden, PhD, is a food scientist who has worked in industry and academia and has expertise in food, nutrition, and health. A past president of the IFT Student Association, he hosts Tasting Columbus, a web series that explores Central Ohio restaurants and highlights the science behind some popular dishes. He has a BS, MS, and PhD in food science and technology from The Ohio State University.
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  Renee Leber Technical services manager

  Renee Leber, technical services manager at the Institute of Food Technologists, has a culinary degree from the Culinary Institute of America and a bachelor’s in food science and technology from The Ohio State University. Prior to joining IFT, Leber worked in R&D and product development for U.S. Foods, Freshway Foods, and Jeni’s Splendid Ice Cream.
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  Joanne Slavin PhD

  Joanne Slavin, PhD, is a professor in the Department of Food Science and Nutrition at the University of Minnesota, Twin Cities, and served as a member of the 2010 Dietary Guidelines Advisory Committee (jslavin@umn.edu).