Omnivore

In this episode of Omnivore, development chef, food writer, and science communicator Anthony Warner—better known as The Angry Chef— explores how the modern food system has dramatically reduced famine and improved food security, why history offers important lessons for the future, and what it will really take to feed nearly 10 billion people—well. What forces will truly shape the food system over the next decade—and which trends are simply noise? In this episode’s second segment recorded live at the IFT FIRST Hot Topics Studio, futurist Mike Lee joins the conversation to take a long-arc strategic view of the structural shifts already reshaping food innovation and business strategy.

Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we’re exploring Artificial Intelligence in Food Science and Nutrition: Applications in Academia and Industry, sponsored by IFT Scientific Journals. Moderating the discussion is Richard Hartel, editor in chief of the Journal of Food Science and professor at the University of Wisconsin–Madison. He’s joined by Chang Chen, assistant professor at Cornell University and editorial board member of Comprehensive Reviews in Food Science and Food Safety, and James Kennedy, computational science discipline lead at Mars. Drawing on perspectives from both academia and industry, their discussion explores the opportunities, challenges, and future applications of AI that could shape the next generation of food innovation.

Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

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.

What does it take to turn food science into a force for global good? In this episode, Food Science for Relief and Development leaders Donna Rosa and Randol Rodriguez share eye-opening examples of how simple, creative applications of food science—from small-scale equipment to culturally tailored products—are transforming food systems in some of the world’s most resource-constrained regions. It’s an inspiring look at innovation, ingenuity, and the powerful role food scientists can play in building lasting food security.

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.

In this special episode of Omnivore, Anupama Joshi of the Center for Science in the Public Interest and Alon Chen, co-founder and CEO of Tastewise, join the podcast for a preview of the ideas shaping IFT FIRST Annual Event and Expo, taking place July 12–15, 2026, in Chicago. Joshi, who will speak in the keynote panel Building Trust: Scientific Consensus and Policy for a Safer Food Future, explores how misinformation, policy gaps, and evolving scientific standards are influencing public trust in food and nutrition and what it will take to build greater transparency and credibility across the food system. Chen, featured in the closing keynote Designing with Agentic Intelligence: Faster, Smarter, Safer Food Innovation, discusses how AI is helping food companies identify emerging trends, translate early signals into actionable insights, and move more quickly from concept to commercialization. Together, these conversations highlight the intersection of science, policy, and technology that will define discussions at IFT FIRST—and the challenges and opportunities facing food professionals today. 

Plus: This episode of Omnivore is brought to you by IFT FIRST—Food Improved by Research, Science, and Technology. Join us July 12–15, 2026, at McCormick Place in Chicago. Learn more at ift.org.