IFT Sci Dish

About IFT Sci Dish

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.

Publisher

Institute of Food Technologists

Category

news · science

Language

en

Explicit

No

First episode

18 May 2022

Latest episode

17 Jan 2025

Latest episodes

12 episodes in the feed.

1. 

   17 Jan 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. 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. 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. 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! Speakers: Andrew W. Kennedy: 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. 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. 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. 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. Charles Leftwich: 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. 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...

2. 

   14 Nov 2024

   The Recipe for Change: Food Scientists’ Role in Diversity, Equity, and Inclusion

   Description: 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. Speakers: Aaron Hill 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. Alex Cummins 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. Maru Harris 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. 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. 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. Taylor May 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. 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. Outside of her professional life, Taylor enjoys traveling and exploring the outdoors, participating in fitness-related activities, and reading thriller novels.

3. 

   30 Apr 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 … Continue reading EP 25: The EPA’s Recipe for Food Sustainability → (https://iftscidish.blubrry.net/2024/04/30/ep-25-the-epas-recipe-for-food-sustainability/)

4. 

   9 Nov 2023

   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 → (https://iftscidish.blubrry.net/2023/11/09/episode-24the-sweet-side-of-toxicology-exploring-the-safety-of-artificial-sweeteners/)

5. 

   11 Jul 2023

   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 → (https://iftscidish.blubrry.net/2023/07/11/episode-23-deis-role-in-supporting-a-sustainable-food-ecosystem/)

6. 

   12 Apr 2023

   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 → (https://iftscidish.blubrry.net/2023/04/12/episode-22-plastic-on-your-plate-exploring-the-effects-of-micro-nano-plastics-on-our-health-and-food/)

7. 

   16 Feb 2023

   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 → (https://iftscidish.blubrry.net/2023/02/16/episode-21-sensory-science-series-fast-early-an-approachable-path-to-the-valuable-consumer-voice-part-2/)

8. 

   10 Feb 2023

   Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1

   This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor … Continue reading Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1 → (https://iftscidish.blubrry.net/2023/02/10/episode-20-sensory-science-series-culinary-quantitative-description-analysis-qda-new-data-from-an-old-tool-part-1/)

9. 

   12 Oct 2022

   Episode 19: Bird Flu – Sorting Fact from Fiction

   Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI). The first instance of HPAI in 2022 was confirmed in a commercial turkey flock in Indiana on February 3 and since then, over 50 cases have been identified across 17 states, in both commercial and backyard flocks. The records … Continue reading Episode 19: Bird Flu – Sorting Fact from Fiction → (https://iftscidish.blubrry.net/2022/10/12/episode-19-bird-flu-sorting-fact-from-fiction/)

10. 

    12 Sept 2022

    Episode 18: Alternative Meat and a More Sustainable Food System

    Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised. In addition to sharing her passions Sue shares her insights as one of the original … Continue reading Episode 18: Alternative Meat and a More Sustainable Food System → (https://iftscidish.blubrry.net/2022/09/12/episode-18-alternative-meat-and-a-more-sustainable-food-system/)

11. 

    2 Jun 2022

    Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022

    Ancient grains have become a buzzword in the food and nutrition industries – and there’s a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually … Continue reading Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022 → (https://iftscidish.blubrry.net/2022/06/02/episode-17-wellness-flavors-exploring-new-taste-profile-category-emerging-in-2022/)

12. 

    18 May 2022

    Episode 16: Starting Your Career in the Food Space

    Are you looking to start a career in the food space? Join Bruce Perkin, Armetha Pihlstrom (Senior Director of U.S. and Canada Foodservice Sales at Future Farms) and Dr. Owen Carryl (Executive Recruiter/Head of the Food Industry Practice at Kaye/Bassman International) as they discuss tips and tricks on how to nurture your career! Learn tips … Continue reading Episode 16: Starting Your Career in the Food Space → (https://iftscidish.blubrry.net/2022/05/18/episode-16-starting-your-career-in-the-food-space/)

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Apple Podcasts (US)

4.5 / 5

12 ratings

Spotify

5.0 / 5

5 ratings

Podcast Authority Score: 17 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

14

Social presence

0

YouTube

0

Engagement

51

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Guest appearances

Books guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.