Tag Archives: sensory science

EP 34: Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms

April 22, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, biofilms, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food additives, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine. Taylor Quinn shares his experiences as he works to end hunger by providing low-cost, nutritious, and culturally relevant food to the lowest-income consumers. IFT’s technical services manager Renee Leber discusses the implications of the recent food additive bans for food manufacturers and product development and reformulation. Consulting food scientist Rick Stier offers practical advice on how to prevent biofilm formation in food processing plants.

Plus: Thank you to this episode’s sponsor, IFT FIRST: Annual Event and Expo. Accomplish a year’s worth of business, idea generation and career growth in just three days at IFT FIRST, July 14-17 in Chicago. Register today at www.iftevent.org!

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EP 33: Ag Futurist Robert Saik, Vickie Kloeris on NASA, @TheBlackFoodScientist Shares the Science

April 8, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, space food, supply chain management, sustainability, Technology, The Black Food Scientist, trendsOmnivore

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine. Renowned agrologist Robert Saik discusses the ways that science and technology are critical if food production is to meet the needs of a fast-growing global population. IFT Past President Vickie Kloeris talks about her new book, which reflects on her time working at NASA. Brittany Towers Lewis, aka The Black Food Scientist, talks about how and why she got into making her popular Instagram and TikTok video series, Science in Sixty Seconds. Plus: Thank you to this episode’s sponsor, IFT FIRST: Annual Event and Expo. Accomplish a year’s worth of business, idea generation and career growth in just three days at IFT FIRST, July 14-17 in Chicago. Register today to maximize your savings and capitalize on early bird pricing. Visit https://www.iftevent.org today!

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EP 32: Hurdling FSMA 204 Challenges, Tufts Cultured Meat Research, Australia Innovation Hotspot

March 18, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Cultured Meat, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, FSMA 204, functional ingredients, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, sustainability, Technology, trendsOmnivore

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT’s Omnivore podcast. Dr. Jacob Bruun-Jensen, strategy principal, consumer industry with Monitor Deloitte, talks about the challenges of achieving compliance with FDA’s Food Traceability Rule. Director of science at Tufts Cellular Agriculture Commercialization Lab and entrepreneur-in-residence Andrew Stout explains his research on growth factors in bovine muscle cells and its impact on the cultured meat industry. Chris Downs, director of the Food and Beverage Accelerator (FaBA) at the University of Queensland, in Australia, shares why Australia is a hot spot of food system innovation in areas including seaweed, precision fermentation, agricultural robotics, and more. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 31: Alternative Snacks, Understanding Sensory Science, A Positive Approach to Food Science

March 4, 2024Uncategorizedagriculture, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, science communication, scientist, sensory science, snacks, sustainability, Technology, trendsOmnivore

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT’s Omnivore podcast. Amy Marks-McGee, founder of consultancy Trendincite, discusses the drivers behind the growth of alternative snacks and where the category is headed in coming years. Danielle van Hout, PhD, president of Aigora, a consulting company, explains what sensory scientists do and how their work has evolved. Consultant Kantha Shelke discusses how a positive approach to food science and product innovation can flip the perceptions of wary consumers. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 29: 2024 Consumer Trends, Chef Spike Mendelsohn on Good Eating, The Soil-Nutrition Connection

February 5, 2024Uncategorizedagriculture, artificial intelligence, business, career trends, chemicals, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food advocacy, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition, nutrition and health, omnivore, product development, sensory science, sustainability, Technology, trendsOmnivore

Learn from the brightest minds in food science and the industry insiders who bring the know-how in the February 2024 episodes of the Omnivore podcast.

Trends expert Dr. Liz Sloan shares her take on some of the year’s biggest changes in consumer behavior and how they will play out in the marketplace. Chef Spike Mendelsohn discusses how he shifted his focus to food policy advocacy and planet-friendly eating. Plant nutrition researcher Robert Beelman talks about the undervalued connection between soil health and nutrition. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 28: FDA Talks Traceability, Part 2, Achieving Gender Equity

January 22, 2024Uncategorizedartificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food traceability, food waste, foodservice, functional ingredients, gender equity, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trends, U.S. Food and Drug AdministrationOmnivore

In this episode of Omnivore, Food Technology’s editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue. Angela Dodd, founder of Females in Food, shares her passion for the work of accelerating the careers of women in the food community. FDA’s Adam Friedlander and IFT’s Blake Harris serve up another exclusive extended segment on the agency’s final Food Traceability Rule, what tech-enabled traceability means and how to plan for it, and steps companies can take to prepare themselves and their supply chains for compliance, just two years away.

Plus: Hear from our January episodes sponsor, iTi Tropicals, the leading supplier of tropical and exotic fruit juice concentrates and purees in North America. With products like passion fruit, guava, acerola, coconut water and more, the possibilities with iTi Tropicals are endless. View the full line of fruit purees, juices and juice concentrates or request a free sample at ititropicals.com.

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EP 24: IFT Appert Award Winner Fereidoon Shahidi on Food Waste; FDA on the Food Traceability Rule

November 20, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, chemicals, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology magazine, food traceability, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutraceuticals, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trends, U.S. Food and Drug AdministrationOmnivore

This episode of Omnivore features all-new conversations on timely topics with leading food scientists and experts taken from the pages of the November 2023 issue of Food Technology magazine. Fereidoon Shahidi, professor at Memorial University of Newfoundland and recipient of the 2023 IFT Lifetime Achievement Award in honor of Nicolas Appert, discusses the importance of fundamental research to solve food waste and improve health. FDA’s Adam Friedlander and IFT’s Blake Harris serve up an exclusive extended segment on the agency’s final Food Traceability Rule, its fundamental elements, and steps companies can take to prepare themselves and their supply chains for compliance, just two years away.

Plus: Find out more about IFT’s new Product Development Bootcamp, a comprehensive, 10-module online course designed to equip food and beverage professionals with the knowledge and skills necessary to elevate and accelerate product development. Learn more at www.ift.org/bootcamp.

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EP 23: Cultural Appropriation in R&D, 2024 Technolgy Forecast, A Certified Food Scientist’s Journey

November 6, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, cultural appropriation, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food technology trends, food waste, foodservice, health, IFT, ingredient, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

This episode of Omnivore features all-new conversations on timely topics with leading food scientists and experts taken from the pages of the November 2023 issue of Food Technology magazine. Food scientist and entrepreneur Abena Foli explains what cultural appropriation in food product development looks like and how to avoid it by bringing emerging cuisines to market respectfully and authentically. Julie Larson Bricher provides insight into technology trends for 2024, which centers on advances and applications of digital transformation technologies such as artificial intelligence and machine learning and Industrial Internet of Things sensors and devices. Hala Ali discusses her journey to become the first certified food scientist in her home country, only to be uprooted by an ongoing war.

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EP 20: Coca-Cola’s Jason Richardson, Tasty Science, IFT FIRST Pitch Competition Winner

September 18, 2023Uncategorized2023 IFT FIRST Pitch Competition, agriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, regulation, scientist, sensory science, supply chain management, sustainability, taste, Technology, trendsOmnivore

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the September 2023 issue of Food Technology. Jason Richardson, PhD, is global director, quality and food safety, The Coca-Cola Company, talks about his mission to refresh and reframe food safety culture to advance future performance and company growth. Cornell University Associate Professor Dr. Robin Dando offers insights into his research into the science of taste, including a discussion of the impact of taste on metabolism. Paola Delgado, chief operating officer at Helaina and winner of the 2023 IFT FIRST Pitch Competition, discusses the company’s use of precision fermentation.

Plus: Find out about Kalsec’s What’s Hot and What’s Not report, a free, comprehensive look at the hot and spicy favors trend with actionable insights into the development of hot and spicy creations. Visit Kalsec.com/HotOrNot to download the free report.

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EP 19: Josh Tetrick on Cultivated Meat, IFT Expo Ingredient Trends, Why Phenology Matters

September 4, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, cultivated meat, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredient, ingredient trends, innovation, Institute of Food Technologists, nutrition and health, omnivore, phenology, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the September 2023 issue of Food Technology. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated meat, including the recent milestone sales and the challenges that still lie ahead. Get the scoop on the latest ingredient trends from the IFT FIRST show floor from FT editors Emily Little, Linda Milo Ohr and Julie Larson Bricher. AgTools CEO Martha Montoya discusses how phenology will help food producers navigate climate change.

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