IFT Sci Dish
BookmarkInstitute of Food Technologists
IFT Sci Dish is a science podcast hosted by Institute of Food Technologists. It has 26 episodes, with the latest published November 2024.
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.
science ·en-us ·26 episodes
EP 26: The Recipe for Change: Food Scientists' Role in Diversity, Equity, and Inclusion
EP 25: The EPA’s Recipe for Food Sustainability
Episode 24:The Sweet Side of Toxicology: Exploring the Safety of Artificial Sweeteners
Episode 23: DEI’s Role in Supporting a Sustainable Food Ecosystem
Episode 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Episode 21: Sensory Science Series- “Fast & Early” – An approachable path to the valuable consumer voice- Part 2
Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1
Episode 19: Bird Flu – Sorting Fact from Fiction
Episode 18: Alternative Meat and a More Sustainable Food System
Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022
Episode 16: Starting Your Career in the Food Space
Episode 15: Supplier Solutions: Virginia Dare
Episode 14: A look into Cold Plasma Technology
Episode 13: Hacking Food Waste: A follow-up with IFT Student Competition Winners
Episode 12: A CRISPR Food Future
Episode 11: The Challenge of Water
Episode 10: The Current State of African Swine Fever
Episode 9: Fresh Produce – Ready to Eat and Ready to Explore
Episode 8: Pet Food: The surprising use of science hiding in plain sight
Episode 7: Microalgae: Modernuses of an ancient ingredient
Episode 6: Growth in Food Production Requires “Inside Knowledge”
Episode 5: Flavor is Key: What you should know about flavors and their importance in launching new foods and beverages
Episode 3: The Fuzzy Front End of Product Development
Episode 4: Consumers Don’t Want to Change, So Why Are They?
Episode 2: The Changing World of Nutrition
Episode 1: Strategies to Communicate the Value of Sensory Science
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