Ensuring a safe, nutritious, and sustainable global food supply requires scientific rigor, creative problem-solving, and shared knowledge to not only address to...
Join podcast host Matt Teegarden and guest Claudia Fabiano from the US Environmental Protection Agency (EPA) as they discuss food waste management. In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030. Discover the innovative funding programs, educational … Continue reading EP 25: The EPA’s Recipe for Food Sustainability →
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Episode 24:The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Low and no-calorie artificial sweeteners have a long and controversial history. Originally developed to reduce caloric intake, these sugar substitutes have become a hot topic for consumers. Join host Bruce Perkins and guest experts, Drs. Gavin Thompson, Ray Matula, and Jim Coughlin, as they unravel the intricacies of artificial sweetener safety. Beginning with a look … Continue reading Episode 24:The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners →
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Episode 23: DEI’s Role in Supporting a Sustainable Food Ecosystem
Join host Matt Teegarden and guest speakers Erica Jenkins, Emma Topps, and Kurt Callaghan as they explore the interconnections between accessibility and the future of the food ecosystem. Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create … Continue reading Episode 23: DEI’s Role in Supporting a Sustainable Food Ecosystem →
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Episode 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health. In this enlightening discussion, our host Bruce Perkin and guest speakers Dr. Maya Al Sid Cheikh from the University … Continue reading Episode 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food →
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Episode 21: Sensory Science Series- “Fast & Early” – An approachable path to the valuable consumer voice- Part 2
This is the second podcast in a sensory sciences series in collaboration with the Sensory & Consumer Sciences Division. Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable consumer feedback on products. This conversation highlights the advantages of consumer research, what consumer acceptance is … Continue reading Episode 21: Sensory Science Series- “Fast & Early” – An approachable path to the valuable consumer voice- Part 2 →
Ensuring a safe, nutritious, and sustainable global food supply requires scientific rigor, creative problem-solving, and shared knowledge to not only address today’s challenges but to also identify opportunities for future innovation. The IFT Sci Dish podcast brings together unique perspectives from multiple disciplines to thoughtfully discuss topics and insights impacting our global food system. Whether it’s showcasing scientific advancements, sharing research and discoveries, or providing insightful resources to advance your career and the science of food profession, you’ll get it all with the IFT Sci Dish podcast.
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