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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 … Continue reading The Recipe for Change: Food Scientists’ Role in Diversity, Equity, and Inclusion →
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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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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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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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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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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 →
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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 →
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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 →
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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 →
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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 →
