Marcia Walker On Food Innovation, Designing Better Ingredients at the Source

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Omnivore

Episode Description

Dr. Marcia Walker, director of Oregon State University’s Food Innovation Center, shares her perspective on what separates promising ideas from meaningful innovation, and what it takes to build not just better products, but stronger, more resilient food systems. Lyle DePauw, vice president of crop innovation at Cargill, discusses how advances in breeding, genomics, gene editing, and AI are helping food companies develop more resilient, nutritious, and functional ingredients by innovating at the crop level.

Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

Featured Guests

Marcia Walker Director, Oregon State University

Marcia Walker, PhD, an IFT Fellow, brings more than two decades of front-line experience in food safety, product innovation, and commercialization. She has pioneered high-pressure processing, helped build brands like Wholly Guacamole, and held leadership roles at Tofurky, PepsiCo, Starbucks, and Greenleaf Foods—experience she now brings to her role as director of Oregon State University’s Food Innovation Center.
Lyle DePauw Vice President, Cargill

Lyle DePauw is vice president of crop innovation at Cargill, where he leads efforts to develop new crop-based solutions that improve nutrition, functionality, and supply chain resilience. With more than 25 years of experience in crop breeding and agricultural innovation, he works at the intersection of genetics, technology, and food manufacturing to help bring the next generation of ingredients to market.

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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