Wolfing Down Food Science
- Folgen
- 134
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- Letzte Folge
- 6. Nov. 2026
Über den Podcast
Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at [email protected]. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/
Mitwirkende
Folgen 134
Three-Way Seesaw: Balancing Technical Skills, Professionalism, and AI (S10:E8)
Send us Fan MailIn the past, educators worked with students to foster a balance of technical and professional skill sets. Now, there is a third player, AI. In a way we're now balancing a 3-way seesaw …
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In the past, educators worked with students to foster a balance of technical and professional skill sets. Now, there is a third player, AI. In a way we're now balancing a 3-way seesaw across technical skills, professionalism, and AI.
AI is changing the way we learn and work, but it’s only one piece of the food science toolkit. In this episode of Wolfing Down Food Science, Paige and Keith turn the conversation on themselves to explore how educators can prepare students for the real world by balancing AI and emerging technologies with hands-on laboratory training, critical thinking, communication, leadership, teamwork, and other professional skills. From deciding what to delegate to AI to mastering the instruments that keep our food safe, we dig into what students need to know, what technology can do, and why human judgment still matters.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!From Farm to Foil: How Packaging Innovation Fights Food Waste (S10:E7)
Send us Fan MailEver wonder what keeps your food fresh, safe, and protected on its journey from farm to fork? In this episode of Wolfing Down Food Science, we sit down with packaging engineers Chad Cope and …
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Ever wonder what keeps your food fresh, safe, and protected on its journey from farm to fork? In this episode of Wolfing Down Food Science, we sit down with packaging engineers Chad Cope and Brody Robinson from Sealed Air to explore the crucial role packaging plays in the global food supply chain.
In this episode, we unpack:
- Polymer Science Meets Food Chemistry: How packaging are engineered to protect food quality.
- Safety & Shelf Life: How packaging technologies control microbial growth, mitigate safety risks, and maintain stability in the cold chain.
- The Sustainability Balancing Act: How Sealed Air is driving eco-friendly innovations while maintaining robust barrier protection to reduce food waste.
- Career Pathways in Food Science
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Non-Trivial Trivia: How College Bowl Preps Food Scientists for the Real World (S10:E6)
Send us Fan MailIn an era dominated by AI and instant search engines, does fast, real-time memory recall still matter? In this episode of the WDFS Podcast, we step into the high-stakes world of Food Science …
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In an era dominated by AI and instant search engines, does fast, real-time memory recall still matter? In this episode of the WDFS Podcast, we step into the high-stakes world of Food Science College Bowl. The College Bowl competition started in 1985 as a way for students to demonstrate their food science knowledge. It covers all areas of food science knowledge, from chemistry to microbiology to engineering, and everything in between.
Joined by long-time College Bowl moderator Mary Carunchia, we explore how rapid-fire academic competition builds teamwork, resilience, mental agility, and critical thinking. From Mary’s own educational and food industry journey to laugh-out-loud College Bowl competition moments, to why human brain power will never go out of style, discover how slamming the buzzer today shapes the industry leaders of tomorrow.
Curious about College Bowl? You can find more information here.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Flavor, Decoded: Nik Sharma on the Science of Delicious Food (S10:E5)
Send us Fan MailWhat makes food taste truly delicious? In this episode of Wolfing Down Food Science, molecular biologist and author Nik Sharma explores the science behind flavor and cooking through his new …
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What makes food taste truly delicious? In this episode of Wolfing Down Food Science, molecular biologist and author Nik Sharma explores the science behind flavor and cooking through his new book, Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking. From understanding how ingredients interact to using scientific principles to improve everyday cooking, Nik shares how a deeper understanding of food science can help anyone become a more thoughtful—and adventurous—cook. We talk about how Maillard browning is not responsible for all browning in food, that texture directly affects flavor, and science communications.
Find Nik here: https://niksharmacooks.com/Nik's Books:
Fundamentals of Flavor: 100 Recipes for the Science of Better CookingVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused MealsThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential RecipesSeason: Big Flavors, Beautiful FoodGot a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!No Grounds for Compromise: Reinventing Coffee as an Ingredient (S10:E4)
Send us Fan MailMany of us love coffee, but it can be a nightmare to add as an ingredient to manufactured foods. Problems with settling particles, high levels of variability, shelf-life oxidation, and biomass …
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Many of us love coffee, but it can be a nightmare to add as an ingredient to manufactured foods. Problems with settling particles, high levels of variability, shelf-life oxidation, and biomass waste are a few of the challenges that Comple Coffee is taking on. We talk to co-founder Carl Hollifield in this WDFS podcast episode and he helps us understand how Comple Coffee is breaking new ground.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Summer Science 3: Flying Down the Road with a Van Full of Bugs a Conversation with Author Lee Cadesky
Send us Fan MailLee Cadesky, is a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the …
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Lee Cadesky, is a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the co-founder of C-fu Foods and One Hop Kitchen, she has spent years developing insect-based ingredients and navigating the realities of the food tech startup world. She joins us today to discuss her career, the mechanics of alternative proteins, and her new book, Grub: Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food, was published on July 14th.
Paige and I both had the chance to read an advance copy of the book and it was fantastic! Well-written, with great stories and clear, jargon-free explanations of the science behind why we eat.
Amazon.com link to the book
https://www.amazon.com/Grub-Matters-Seven-Forces-Shape/dp/1493093355Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Summer Science 2: Solving the World's Dumbest Problem with the Help of Al Capone???
Send us Fan MailFood waste. It's the world's dumbest problem. It's also the topic of our most popular podcast ever (see our 2022 interview with Dr. Lisa Johnson). California just passed a new law …
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Food waste. It's the world's dumbest problem. It's also the topic of our most popular podcast ever (see our 2022 interview with Dr. Lisa Johnson). California just passed a new law that dramatically simplifies the 50 potential types of expiration dates currently used on food packaging down to just two. What does Al Capone have to do with all of this? Well, we guess you'll just have to listen to find out.
The World's Dumbest Problem Episode with Dr. Lisa Johnson
https://www.buzzsprout.com/1609819/episodes/11503184
Explanation of the Wonderfully Simple California Food Labeling Law
https://www.cdfa.ca.gov/is/foodrecovery/fooddatelabeling/
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Summer Science 1: "FOODBALL" US vs Mexico Food Culture Match
Send us Fan MailSoccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named".My long-time friend, TR Masino …
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Soccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named".
My long-time friend, TR Masino (co-host of the Stairway to Eleven music podast) joined me in Mexico City to discuss US vs Mexican food culture, in the context of a "foodball" game. It seemed like a good idea at the time.
Our GOOOOOOALLL!!! is to provide an overview of the similarities, differences, and changes we've seen over the last 25 years of travels between the US and Mexico. In this episode, we "pass" the conversation back and forth and even give a "yellow card" to each side.
See the links below to find out more information on these awesome music and food topics.
UNESCO Mexican Food Traditions
25 Dishes that Capture the Flavor of America (the US part) Today
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!A Great British Baking Show Finalist uses Food to Communicate Chemistry (S9:E11)
Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing …
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We are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.
Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we’re diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.
Some of Josh’s favorite books:
The Science of Baking by Matt Alard
The Science of Cooking by Peter Barham
Steeped: The Chemistry of tea by Michelle Francl
'Science of' series by Dorling Kindersley -
Science of Spice by Dr. Stuart Farrimond
Science of Flavour by Dr. Stuart Farrimond
Science of Fermentation by DK and Robin Sherriff
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Are You an Apocaloptimist? Review of the AI Doc with Adam Yee
Send us Fan MailAI is here to stay. Will AI be the end of humanity or will it create a utopia? The AI Doc or How I Became an Apocaloptimist is a documentary that looks at the positives, negative, and mixed …
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AI is here to stay. Will AI be the end of humanity or will it create a utopia? The AI Doc or How I Became an Apocaloptimist is a documentary that looks at the positives, negative, and mixed effects AI may have on society in the near future.
Here is a link to the AI Doc movie trailer:
https://youtu.be/xkPbV3IRe4Y?si=fzvdMz_ZolZIfaZk
Serial entrepreneur, podcaster, and (now) grad student Adam Yee and I went to see the AI Doc a few weeks ago and have been talking about it ever since.
The movie was made by the producers of one of my favorite movies, "Everything, Everywhere, All at Once". Here is a link to the "Everything" movie trailer:
https://youtu.be/wxN1T1uxQ2g?si=wnAnu50rKAtZzzGb
If you see the AI Doc movie, or even if you don't we'd like to hear your thoughts on where AI is taking careers and society.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Navigating American Nutrition - One Size Fits All? (S9:E11)
Send us Fan MailEvery five years, a massive set of rules, the Dietary Guidelines for Americans (DGA), quietly changes the way 300 million people are "supposed" to eat. But who actually writes these rules? Is it …
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Every five years, a massive set of rules, the Dietary Guidelines for Americans (DGA), quietly changes the way 300 million people are "supposed" to eat. But who actually writes these rules? Is it pure science, or is it just the latest dietary trend?
In this episode, we sit down with April Fogelman to go behind the scenes of the federal nutrition recommendations that were recently updated. We’re digging into the evolution of American nutrition, from the nostalgia of the pyramid to today’s "upside-down" recommendations.
Dr. April Fogelman is a Dietician, Lactation Consultant, Associate Professor of Nutrition, and Extension Specialist in our department with interests ranging from infant nutrition to sports nutrition. In addition to her work at NC State, she is an avid marathon runner.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Teaching, Toons, and TEDx with Dr. Colleen Kelley!
Send us Fan MailIn this energizing episode, we chat with TEDx Speaker and Champion of Molecular Literacy, Dr. Colleen Kelley. Colleen is a science and chemistry teacher, a bilingual author, an Army veteran, and …
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In this energizing episode, we chat with TEDx Speaker and Champion of Molecular Literacy, Dr. Colleen Kelley. Colleen is a science and chemistry teacher, a bilingual author, an Army veteran, and TEDx speaker. Her educational range is impressive. She has taught classes from K-12 through the university. Colleen has an amazing ability to communicate enthusiasm about science through public speaking, podcasts, and video. Colleen has used cartoon characters, graphics novels, and other methods to make challenging topics less intimidating, more interesting and more accessible.
TEDx Talk: Molecular Literacy for Ages 8 to 108:
https://youtu.be/OwQfs0pIO-I?si=jwo_jxUMr96355ZJ
Kid's Chemical Solutions Website:
https://kidschemicalsolutions.com/meet-the-founder/
Chemistry Colleen YouTube Video: Science of Making Bread
https://www.youtube.com/watch?v=nXidGqUbknw
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Live from BakingTECH 2026 with Heather Simpson. We're on a Roll!
Send us Fan MailThis episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson.Heather Simpson has built a diverse career in the food industry, leveraging her Food …
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This episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson.
Heather Simpson has built a diverse career in the food industry, leveraging her Food Science education from Purdue University. Her journey began at Mars Corp's DoveBar plant gaining experience in production. She then transitioned to the dairy industry, working with a hydrocolloid ingredient company to support McDonald's shake and soft serve products, deepening her expertise in food ingredients and applications.
Heather's career path then led her to a sales position with Kraft Food Ingredients, where she honed her skills in client relations and business development. After a hiatus to focus on raising her sons, she re-entered the industry in a sensory role at McDonald's Corporate. Her subsequent work at Jimmy Dean / Tyson Foods involved carrier breads, adding experience in food product innovation. A brief stint at Newlyweds Foods saw her developing English muffins, before joining Tate and Lyle.
Heather is currently a Technical Service Account Manager at Tate and Lyle, focused on snack foods and alcoholic beverages. Her varied background and extensive industry knowledge have made her a valuable asset in her role, on what she affectionately calls the "party team," reflecting her enthusiasm and passion for her work.
American Society of Baking Website: https://asbe.org/
BakingTech Website: https://asbe.org/bakingtech/
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Escaping Ordinary Food Safety Training with Escape Rooms!
Send us Fan MailIn this episode we've "escaped" our ordinary format to talk with three amazing guests at once:Clint Stevenson, NC State Professor and Distance Ed CoordinatorDave Seddon, Co-Founder and …
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In this episode we've "escaped" our ordinary format to talk with three amazing guests at once:
- Clint Stevenson, NC State Professor and Distance Ed Coordinator
- Dave Seddon, Co-Founder and Chief Safety Officer at FoodReady
- David Wilson, Chief Creative Officer at Intoxicated by Riddles and Co-Founder of the True/False Film Fest
The topic? Clint, Dave, and David's collaborative project using the concept of escape rooms to teach food safety skills. For the beta-test, they let faculty and staff try out the escape room on day one (lot's of fun, I must say), then unleashed students into rooms with three unique scenarios on day two. Can't wait to see what they do with this escape room concept in the future.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!PodFest Decompress and BakingTECH Preview
Send us Fan MailTo start out the new year, we're recapping PodFest 2026, which wrapped in mid January and looking ahead to BakingTECH 2026. Podcast was about every type of podcast and every aspect of …
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To start out the new year, we're recapping PodFest 2026, which wrapped in mid January and looking ahead to BakingTECH 2026. Podcast was about every type of podcast and every aspect of podcasting you can think of, while BakingTECH is really focused in on the commercial baking industry. In this episode, we talk about some of the surprising and cool things about PodFest, including what Pecha Kucha is and training with stand-up comics. To our surprise and delight, we were invited to both conferences because of the WDFS podcast.
PodFest 2027 (just in case you'd like to go next year) https://podfestexpo.com/
BakingTECH2026 (in case you'd still like to go) https://asbe.org/bakingtech2026/
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Looking Back at 2025: With Special Guests... Ourselves!!!
Send us Fan MailIt has been a great 2025 for WDFS. We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life …
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It has been a great 2025 for WDFS. We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life. We welcomed Stella as our podcast editor. We had our first Spanish/English bilingual podcast. We were pleasantly surprised to be invited to do a live podcast at the American Society of Baking annual conference. Incredibly (for us, anyway) the podcast is now heard in 107 countries around the world. So much to be grateful for.
In this episode we decided to interview one another about the year that was 2025.
We hope you enjoy this last WDFS podcast episode of 2025 and look forward to great new interviews in 2026.
Until then, keep Wolfing Down Food Science!
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!FORM TUF ABS™ and Build Soft Skills with Arnie Sair
Send us Fan MailDr. Arnie Sair is a third generation Ph.D. food scientist, a returning guest to WDFS, and Head of Global Quality & Food Safety at Bunge. Arnie returns to WDFS with a new endeavor: the Core …
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Dr. Arnie Sair is a third generation Ph.D. food scientist, a returning guest to WDFS, and Head of Global Quality & Food Safety at Bunge. Arnie returns to WDFS with a new endeavor: the Core Ready™ leadership program. Core Ready is focused on building the soft skills and leadership habits students need to thrive in the workforce from day one using the FORM TUF ABS™ approach. In this episode, Arnie explains what each letter of FORM TUF ABS™ means and how each skill benefits early career advancement. With a career path that has allowed him to grow as a leader and facilitate that growth in others, he is uniquely positioned to offer success to those just entering the workforce, as well as those looking to add new skill sets.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!From Rheology to Resilience: Scaling the Ranks of Food Science Leadership (S9:E5)
Mit Chris Daubert
Send us Fan MailJoin us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.Currently serving as Vice Chancellor and Dean of the College of …
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Join us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.
Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-2017) and most recently, President of the Institute of Food Technologists (IFT).
Join us as we explore the evolution of his leadership style, the crucial differences between leading a department versus an entire university college, the major challenges facing food science leadership today, and his top advice for students interested in leading the next generation. Don't miss this insightful look into the forces shaping the future of food!
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Stop studying your weakness (S9:E4)
Mit April Hix Morrison
Send us Fan MailApril Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science …
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April Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science majors. A big part of April’s job is helping students’ thrive at NC State. To aid in this, NC State University, and many others, have implemented Clifton Strengths assessments to help students discover and develop their greatest talents. April became a Clifton Strengths coach this year to enhance her ability to support students.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Tell us a story, the connection between storytelling and leading (S9:E3)
Mit Dr. Katherine McKee
Send us Fan MailDr. Katie McKee is an Associate Professor and Leadership Educator in the Department of Agricultural and Human Sciences at NC State University. Her work focuses on transformative leadership and …
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Dr. Katie McKee is an Associate Professor and Leadership Educator in the Department of Agricultural and Human Sciences at NC State University. Her work focuses on transformative leadership and its application to solving complex challenges to enable communities to thrive. Her research and extension efforts, including the Agents for Change program, a center on developing leadership capacity among youth, college students, and professionals to address "big, messy challenges" in their communities, with a strong emphasis on the common good in agriculture and education.
Learn more about Dr. Katherine McKee and her work.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Out Standing in Her Field (literally). Science Communication with Dr. Maria Luz "Malu" Zapiola: 1st Bilingual Episode! (S9:E2)
Send us Fan MailIn our first English/Spanish bilingual episode we talk international science communication with agronomist Dr. Dr. Maria Luz "Malu" Zapiola. Malu is equally comfortable giving lectures in …
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In our first English/Spanish bilingual episode we talk international science communication with agronomist Dr. Dr. Maria Luz "Malu" Zapiola. Malu is equally comfortable giving lectures in university classroom or (out standing) in the middle of a wheat field.
Note: We switch from English to Spanish at 20:20.
Dr. Maria Luz "Malu" Zapiola earned her Master's in Crop Science and Genetics, as well as her Doctorate in Agronomy and Crop Science at Oregon State University. She has worked as an agronomist for companies including Barenbrug Palaversich and Monsanto industry, focusing on forage trials and crop protection. She has also worked as a professor at the Catholic University of Argentina, where she taught courses on crop protection and biotechnology, and directed a molecular biology lab. She now works at Argenbio, conducting "train the trainer" programs and managing the Infoalimentos website, which is designed to combat misinformation and promote sustainable, science-based decision making. She hosts the Presentaciones Fructiferas podcasts, which focuses on improving science communication, the topic of this podcast.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!The New Era of WDFS is Here: Now With More to See and Hear! (S9:E1)
Send us Fan MailDr. Fernanda Santos’ route to food science was not direct. But one thing is for sure, she has found a home in food science at NC State University. Dr. Santos teaches 13 classes at NC State, one …
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Dr. Fernanda Santos’ route to food science was not direct. But one thing is for sure, she has found a home in food science at NC State University. Dr. Santos teaches 13 classes at NC State, one of which is a project-based class for seniors in food science and bioprocessing. Through collaboration with faculty and industry, she is giving students real-world experience. We are excited to hear about her path to food science and her newest collaboration with WDFS!
We have rebranded Wolfing Down Food Science!
You may have heard a new voice (and some new tunes, thanks Keith!) in the intro and outro on the podcast. We welcome Stella Gosek to the team as student producer and the voice in the theme music! Stay tuned to our Instagram and LinkedIn to meet Stella and other students, without whom, none of the WDFS brand would be possible.
Exciting offerings can be found in our blog, launching October 10, 2025 and our Youtube channel. You can stay in touch with us and all our happenings through Instagram, LinkedIn and Linktree.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Keith's Summer Picks: The World's Dumbest Problem: Food Waste (S9:E5)
Send us Fan MailFood waste. It’s been called the world’s dumbest problem. Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a …
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Food waste. It’s been called the world’s dumbest problem. Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer? This is not because farmers are wasteful. Far from it. It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes). Food waste is not just an economic problem, although it can drive up food cost. It is food that is not feeding a hungry world. Dr. Lisa Johnson joins us to discuss her work on food waste and loss. Lisa's research focuses on the critical challenge of food loss at the farm level and how to reduce.
For more information, check out Lisa’s website: https://lisakjohnson.com/
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Keith's Summer Picks: Being All That You Can Be As a Food Safety Auditor (S9:E4)
Send us Fan MailChief Warrant Officer 5* Terrence Ward is a year 2016 alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University. Terrence discovered his interest in Food …
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Chief Warrant Officer 5* Terrence Ward is a year 2016 alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University. Terrence discovered his interest in Food Science during his service in the US Army. Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces. He uses his extensive experience to train other food safety officers about auditing. In this episode, we talk with Terrence about his food science journey, his world travels, as well as the joys and challenges of a career as a food auditor.
*Terrence was recently promoted from CW4 (his rank in the recorded episode) to CW5. Congratulations, Terrence!
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Paige's Summer Picks: Cruise Ship Viruses and Vomit Machines. Just Another Day at the Office for Dr. Lee-Ann Jaykus (S9:E2)
Send us Fan MailWe all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell. As a virologist she has unique insights into food safety. We talk to …
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We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell. As a virologist she has unique insights into food safety. We talk to Leann about cruise ship food safety, norovirus, coronavirus, vomit machines, and, oh yes, mentoring on this episode.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Paige's Summer Picks: From a High School Job at McDonalds to a Food Science Career with Arnie Sair (S9:E3)
Send us Fan MailDr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge. Throughout his career one thing has held constant, his focus on food safety and quality. As a Ph.D. recipient at NC …
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Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge. Throughout his career one thing has held constant, his focus on food safety and quality. As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry. Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Paige's Summer Picks: Empowering Your Career Journey with Mandy Taylor (S9:E1)
Send us Fan MailAfter graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies. Her years of experience gave her the knowledge and desire to foster career growth …
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After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies. Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley. We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!The Shifting Definition of Success with Yifat (S8:E7)
Send us Fan MailOur world is complicated! Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions. Yifat is a PhD food scientist and …
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Our world is complicated! Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions. Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years. Her experience and desire to help people prompted her shift to consulting. She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights on how to achieve your own success.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Having Your Cake & Eating It Too: Food Science, Leadership, and Life Skills with Kenya Hairston (S8:E6)
Send us Fan MailKenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student. Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University …
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Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student. Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texas home.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!Joey Stazzone and the Inspiring Origin Story of Cafe Kreyól (S8:E5)
Send us Fan MailThis episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story.Anyone who has met Joey knows the energy and positivity he brings …
Shownotes
This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story.
Anyone who has met Joey knows the energy and positivity he brings to the room.
Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia.
Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute) Post-Harvest Process and Quality Evaluation Educator.
We have had the privilege of working with Joey on several coffee projects and look forward to continuing our collaborations going forward.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
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