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.
IFT Sci Dish
Claim This Podcastby Institute of Food Technologists
4.6(17 reviews)
12 episodes
Updated Bi-weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
17
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality14
Social0
YouTube0
Engagement51
Podcast Overview
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.
Language
🇺🇲
Publishing Since
5/18/2022
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17
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality14
Social0
YouTube0
Engagement51
5
Excellent Areas
2
Good Performance
12
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excellent
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4.0/5
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good
Show Experience
12 episodes over 2.7 years
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poor
Publishing Consistency
Every 81 days
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Recent Episodes
January 17, 2025
EP 27: Traceability Bytes: Navigating the Future of Food Safety
Join host Matt Teagarden as he dives into the new FDA rule on food traceability with industry experts. Discover how this rule impacts foodservice and what it means for you. <br /> Tune in to learn about the FDA’s new food traceability rule, which mandates detailed record-keeping and rapid information sharing during food safety issues. Our experts will discuss the practical challenges of implementing these requirements, including the technological adaptations and strategic planning needed for compliance. <br /> You’ll also get valuable advice on maintaining food safety and quality amidst evolving standards and understand the complexities of standardizing data and systems across a vast network of suppliers and distributors. Plus, hear predictions on whether the traceability rule will expand to cover more products and the importance of collaboration to ensure compliance and improve food safety. <br /> This episode is a must-listen for food service professionals, those working with traceability, or anyone looking to navigate the new regulatory landscape. Don’t miss out on this opportunity to stay ahead of this new rule! <br /> Speakers: <br /> Andrew W. Kennedy: <br /> Mr. Kennedy is a global leader in food traceability technology, standards, and regulations. He co-leads New Era Partners, a division of iFoodDS, dedicated to assisting companies with the FDA Food Traceability Rule, FSMA 204. <br /> Mr. Kennedy’s prior experience includes three years at the FDA in the Office of Food Policy and Response developing food supply chain traceability and recall systems, public-facing programs, and regulatory policy, including FDA’s Final Rule for Food Traceability and Tech-enabled Traceability, the first core element of the New Era of Smarter Food Safety. At FDA, Mr. Kennedy led the team that developed 21 Forward, used by FDA’s Foods Program to assist with COVID-19 vaccine distribution, monitor the impact of the pandemic on the U.S. Food Supply Chain, and assist with the powdered infant formula crisis response. <br /> Prior to his work at the FDA, Mr. Kennedy led IFT’s Global Food Traceability Center and co-founded FoodLogiQ (acquired by Riverside). He co-convened traceability standards development working groups for GS1, the Produce Traceability Initiative and the Global Dialogue on Seafood Traceability. With Jennifer McEntire, United Fresh Produce Association, Mr. Kennedy edited “Food Traceability from Binders to Blockchain,” published by Springer. <br /> Mr. Kennedy began his career at Accenture in New York City, then helped grow two startups, Clarkston – an early leader in SAP Consulting, and Diba Industries – an innovator in clinical diagnostic precision fluid handling (acquired by Halma, LSE:HLMA). Mr. Kennedy holds an MBA from Duke’s Fuqua School of Business and an A.B. in Economics from Lafayette College. <br /> Charles Leftwich: <br /> Charles Leftwich serves as the Vice President of Food Safety and Quality Assurance for Sysco Corporation, the world’s largest foodservice distributor. In this role he supports Sysco’s Purpose of “Connecting the World to Share Food and Care for One Another” by establishing food safety, product quality, sustainability, and regulatory compliance strategies across the Sysco enterprise. To implement these strategies, Charles leads a team of talented food safety professionals across Sysco’s broadline distribution services, specialty manufacturing locations, and Sysco’s industry leading private label brand program which is renowned for its commitment to the highest product quality and food safety standards. <br /> Charles is a highly-experienced professional in the food safety, quality assurance and regulatory field with expertise in the harvest, manufacturing, distribution, and foodservice industries. He has served on various industry associations’ boards of directors, committees and working groups. He has held positions of increasing responsibility throughout his career and prior...
November 14, 2024
The Recipe for Change: Food Scientists’ Role in Diversity, Equity, and Inclusion
Description:<br /> In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community. Guests Maruja Harris, Alex Cummins, Taylor May, and Aaron Hill share their insights on the importance of giving voice to diverse cultures, fostering community, and driving change through inclusive practices. They explore how DEI initiatives can enhance brand reputation, build trust with customers, and create a more collaborative and innovative workplace. Tune in to hear inspiring stories and practical strategies for making a positive impact in the science of food.<br /> Speakers:<br /> Aaron Hill<br /> Sales representative with a background in food science. I manage a growing sales territory of small and emerging brands and provide technical support as they seek to make their mark on the food industry. I currently lead our local ABLE (Alliance of Black Employees) chapter at Ingredion.<br /> Alex Cummins<br /> Alex is a principal technologist in the dairy applications group at Ingredion. She explores new technologies to improve the sustainability of dairy and plant-based foods. She also enjoys supporting the local community through volunteering.<br /> Maru Harris <br /> Maru is a classically trained chef with a background in food product development. She worked various stations within the brigade de cuisine for 10 years prior to pursuing an Applied Science degree in Baking & Pastry Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence, RI.<br /> Maru began her career as a Research & Development Chef within the newly formed Culinary group at National Starch. She later moved to Omaha to work for ConAgra Foods as a Food Scientist for Healthy Choice Frozen Ready Meals and spent time as a chef consultant before returning to New Jersey and Ingredion/National Starch.<br /> Her work at Ingredion focuses on translating and articulating Ingredion’s messaging for our customers in the form of consumer-ready, holistic food concepts. She supports a wide range of Global and Regional functions including Customer Co-Creation and Innovation, Go-To-Market support, and Texture Elevation.<br /> Taylor May<br /> Taylor has worked on holistic product development over the past four years, specializing in sugar-reduction and front-end Innovation. She combines an understanding of market and consumer needs with a passion for trendy and impactful solutions.<br /> Taylor holds a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University bringing a unique blend of scientific and culinary knowledge to her role.<br /> Outside of her professional life, Taylor enjoys traveling and exploring the outdoors, participating in fitness-related activities, and reading thriller novels.<br />
April 30, 2024
EP 25: The EPA’s Recipe for Food Sustainability
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 … <!-- more-link --><a href="https://iftscidish.blubrry.net/2024/04/30/ep-25-the-epas-recipe-for-food-sustainability/" class="more-link">Continue reading <span class="screen-reader-text">EP 25: The EPA’s Recipe for Food Sustainability</span> <span class="meta-nav">→</span></a>
12 total episodes available
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Frequently asked questions
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- What is IFT Sci Dish?
- How often does this podcast release new episodes?
This podcast updates bi-weekly.
- Where can I listen to this podcast?
This podcast is available on 9 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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