Honey's Aroma and Sweetness, Can We Refine the Definition of UPFs?

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Omnivore

Episode Description

Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast.

Food Technology’s deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey’s sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology’s Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project at University of Copenhagen that aims to develop the next generation of the Nova classification system.

Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

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GUESTS

Featured Guests

Emily Mayhew

Emily Mayhew joined Michigan State University’s Department of Food Science and Human Nutrition as assistant professor in 2021. Her research includes investigating the use of volatile compounds to enhance sweetness as a sugar reduction strategy. Previously, she was a postdoctoral fellow at Monell Chemical Senses Center where she worked to predict odor characteristics of molecules based on their structural characteristics.
Susanne Gjedsted Bügel Professor

Susanne Gjedsted Bügel, PhD, is professor and head of section, Nutrition and Health in the Department of Nutrition, Exercise, and Sports at the University of Copenhagen. A nutrition scientist whose research interests include vitamins, minerals, and micronutrients, she is currently leading a new two-year international consensus-building initiative aimed at refining the Nova classification system.

Omnivore

IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.

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