Something to Chew On - Global Food Systems at Kansas State University Kansas State University

How do we maintain relevant information on public health in the arena of local food producers?  Is there a connection between food security and food safety? How do we make information on mitigating these challenges available?
In this podcast, we will discuss these issues and more with Londa Nwadike, Extension Associate Professor of Food Safety for Kansas State University and the University of Missouri. With a rich background in the international food system along with a passion for food safety and human wellbeing, Nwadike shares her insight into today’s challenges with food quality and availability.

The agriculture industry has advanced in many positive ways, including increases in productivity and efficiency, but the cost of those advancements could be high. Current research in agronomy is seeking ways to manage food production that will feed an ever increasing population with improved efficiency, productivity and nutritional value.   
Ignacio Ciampitti, professor of agronomy at Kansas State University, is working with colleagues — both inside and outside of the college of agriculture — and is encouraging students to broaden their view of agronomy due to the increasing need for a multidisciplinary approach to solving problems. He joins the podcast and takes us through his passion and vision for improving the future of agronomy and food production around the world.

The sustainable production of beef cattle and other animal protein is complex, and the achievement of ‘net zero’ production from an environmental perspective is challenging at best, making it difficult to know where to begin. Areas of focus in this field include using food waste streams as quality animal feed, gathering all the areas of expertise need to tackle sustainability, impacting the microbiome of feed and reducing greenhouse gases.
Phillip Lancaster, clinical assistant professor and member of the Beef Cattle Institute at Kansas State University, joined “Something to Chew On” to discuss the work he is doing to tackle these issues.

The study of cereal grains comes in many forms, from the fundamental investigation of grain components and their functionality, to processing technologies, to the development of healthy food products ready for consumption. 
In this podcast, we welcome Sajid Alavi, professor of grain science and industry, to discuss the importance of cereal grains research in the sustainable production of grain-based foods that represents close to 70% of the world’s calorie consumption.

When a mechanical engineer, a microbiologist and a food scientist collide, big things happen in a very small way. The old adage, “it takes a village,” appropriately describes the importance of an interdisciplinary approach to solving food challenges.
In this podcast we talk with Dr. Shih-Kang "Scott" Fan, professor of mechanical engineering at Kansas State, about his work on the development of a “lab on a chip” using microfluidics in the identification of STEC producing e-coli and other pathogenic organisms.

The country of Ukraine is a major worldwide producer of cereal grains and cooking oils.  The recent Russian invasion of Ukraine has put food security at risk for many parts of the world.  Our guest for this episode is Antonina Broyaka, former dean of the faculty of economics and entrepreneurship at Vinnytsia National Agrarian University in Ukraine.  Following the Russian invasion of Ukraine, Broyaka came to the United States as a refugee with her two children and is now an extension associate of the department of agricultural economics at Kansas State University. Her focus here at K-State is on the economic impact of the Russian military aggression on both Ukrainian agriculture and global food security.