IFT Sci Dish Institute of Food Technologists

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 campaigns, and the newly updated Wasted Food Scale that are driving change and offering practical solutions for individuals and communities alike. Tune in as the speakers discuss the environmental, economic, and societal implications of food waste and learn how simple changes in our daily habits can make a significant impact. 

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 at what artificial sweeteners are, the experts provide a brief historical overview of key sweeteners, including saccharine, aspartame, sucralose, and stevia, among others, and their presence in our food. Then, they will review the regulatory approval process for artificial sweeteners as food additives/ingredients in the United States. The discussion will conclude with a conversation regarding the assessment of sweeteners for safety vs. studies evaluating their potential health benefits.

By the end of this podcast, you’ll gain a deeper understanding of the nature of artificial sweeteners and the complexities of safety evaluation.

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 a more accessible, safer, and sustainable global food system for everyone.

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 of Surrey and Paul Takhistov from Rutgers University dive into the topic of micro and nano plastics. Join the speakers as they share their expert insights and shed light on the impact of micro and nano plastics.

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 and why it is important, how tight timelines and budgets impact outcomes, and more. 

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 profile analysis. During this conversation, the speakers will be covering what QDA is and how it works, QDA strengths compared to other tools, taking QDA into a new space, making sure consumer voices are not lost when using culinary professionals and more.