41 episodes

Our lives are frequently and significantly affected by food. Because we must eat to survive, many human cultures have developed with food at their very core. Through prosperous times and depression what we eat has influenced art, music, science, relationships, and more. In this fast-paced world, we often don’t take the time to consider how food gets to our plates, the importance of what and how that food is produced and the aesthetics of food requirements and food enjoyment. Often, seemingly obscure or unrelated aspects of life circle their way back to food. The goal of this podcast is to explore the complexity and nuance of the global food system, celebrate the progress we have made, and debate the best ways for humans to proceed forward into the future. Join Scott and Jay as they informally discuss these points with various contributors from Kansas State University and abroad.


To reach the Global Food Systems staff, email research@k-state.edu

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

    • Science
    • 5.0 • 5 Ratings

Our lives are frequently and significantly affected by food. Because we must eat to survive, many human cultures have developed with food at their very core. Through prosperous times and depression what we eat has influenced art, music, science, relationships, and more. In this fast-paced world, we often don’t take the time to consider how food gets to our plates, the importance of what and how that food is produced and the aesthetics of food requirements and food enjoyment. Often, seemingly obscure or unrelated aspects of life circle their way back to food. The goal of this podcast is to explore the complexity and nuance of the global food system, celebrate the progress we have made, and debate the best ways for humans to proceed forward into the future. Join Scott and Jay as they informally discuss these points with various contributors from Kansas State University and abroad.


To reach the Global Food Systems staff, email research@k-state.edu

    The Many Paths of Pathogens with Dr. Philip Hardwidge, associate director of the Center on Emerging and Zoonotic Infectious Diseases

    The Many Paths of Pathogens with Dr. Philip Hardwidge, associate director of the Center on Emerging and Zoonotic Infectious Diseases

    In this episode, we host Dr. Philip Hardwidge, associate director of the Center on Emerging and Zoonotic Infectious Diseases in the Department of Diagnostic Medicine and Pathobiology at Kansas State University. Dr. Hardwidge’s research focuses on understanding, treating and preventing diarrheal disease caused by bacterial pathogens. These pathogens represent important threats to food safety, biosecurity and animal health. His research team is tackling the fundamentals of biochemical interactions, leading to a better understanding of mitigation methods.  

    • 49 min
    Special episode: Safe Food Today for a Healthy Tomorrow

    Special episode: Safe Food Today for a Healthy Tomorrow

    In celebration of World Food Safety Day, this week we are joined by researchers from the Food Science Institute at Kansas State University: Sara Gragg, associate professor; Randall Phebus, professor; Carla Luisa Schwan, postdoctoral fellow; and Jessie Vipham, assistant professor.
     
    World Food Safety Day aims to draw attention to foodborne risks and inspire action to prevent, detect and manage risks. This important work contributes to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. The World Health Organization and the Food and Agriculture Organization of the United Nations jointly facilitate the observance of World Food Safety Day, in collaboration with member states and other relevant organizations. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe, mainstream food safety in the public agenda and reduce the burden of foodborne diseases globally.

    • 1 hr 1 min
    Understanding and controlling meat product contamination with Dr. Sara Gragg, associate professor of food science

    Understanding and controlling meat product contamination with Dr. Sara Gragg, associate professor of food science

    This week, Dr. Sara Gragg, associate professor of food science in the Department of Animal Sciences and Industry, discusses how and where pathogens access meat. The study of E. coli, salmonella and other toxin-producing pathogens has been a major focus of researchers at Kansas State University for many years. Gragg has presented extensively on the topic of food safety and studies processes in food safety and microbiology. Her research program investigates pre- and post-harvest issues affecting the meat and produce industries, with specific interests in addressing how pathogens contaminate food products and the application of interventions to prevent or reduce pathogen presence.

    • 49 min
    A New Frontier with Dr. Justin Kastner, associate professor of diagnostic medicine/pathobiology

    A New Frontier with Dr. Justin Kastner, associate professor of diagnostic medicine/pathobiology

    In this podcast, we talk with Dr. Justin Kastner, associate professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. Kastner co-directs the interdisciplinary Frontier program, which is focused on crossing disciplinary borders, and overseeing scholarly activities for several academic units. Since food production, shipping and trade are all managed through regulation and international policy agreements, students in Kastner’s courses benefit from his experience in international trade policy at the World Trade Organization in Geneva.

    • 47 min
    Robotics + Ag with Dr. Dan Flippo, biological and agricultural engineering

    Robotics + Ag with Dr. Dan Flippo, biological and agricultural engineering

    How do we plan to feed 9.8 billion people by 2050? Increasing the availability of sustainable, arable land through the use of modern robotics could help to expand food production, and reduce the need for destruction of forested land. 
     In this episode of our podcast, we talk with Dr. Dan Flippo, Patrick Wilburn Keystone Research Scholar in biological and agricultural engineering at Kansas State University, about the work he is doing to mesh state-of-the-art robotic technology with food production to move toward sustainably feeding the world past 2050.

    • 41 min
    Safe and secure with Dr. Stephen Higgs, university distinguished professor of diagnostic medicine and pathobiology

    Safe and secure with Dr. Stephen Higgs, university distinguished professor of diagnostic medicine and pathobiology

    In this episode, we welcome Dr. Stephen Higgs, university distinguished professor of diagnostic medicine and pathobiology at Kansas State University. On this episode, Dr. Higgs discusses interdisciplinary biosecurity research programs, agrosecurity and collaborative research. Higgs, who is director of the Biosecurity Research Institute, or BRI, also highlights the role the BRI will play in transitioning work to the National Bio and Agro-Defense Facility, adjacent to the K-State campus. Dr. Higgs’ research is focused on mosquito-related viral spread, but through his oversight of the BRI, he has expanded to the areas of food safety and security, plant and animal disease and zoonotic disease. 

    • 1 hr 2 min

Customer Reviews

5.0 out of 5
5 Ratings

5 Ratings

Annnnnna Waller ,

Interesting dialogue about food systems!

Really enjoying this podcast during my work commutes to learn and think about some of these deep issues with food systems and food security! The hosts keep the content on track and understandable. I’m able to hear directly from prominent scientists on their ideas and opinions that I normally wouldn’t get a chance to know. Love it!

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