In just the past several months, weve seen a sharp uptick in food recallsaffecting everything from leafy greens to frozen meals. And its not just one culpritListeria, Salmonella, E. coli, and even viruses like norovirus and parasites like cyclospora a

The AI era is unquestionably here, and its advancing at lightning speed. In this episode, AI futurist and IFT FIRST keynote speaker Steve Brown discusses the unprecedented opportunities that AI offers, its benefits for the global food system, and why i

In this episode, we chat with Yemisi Awosan, founder and CEO of Egunsi Foods, a Harlem, New York-based food company focused on producing ready-to-eat African food derived from classic West African dishes, to find out more about this flavorful and trendin

MAY 2025: Insider Tips on Launching Your Food Science Career Get the latest insights from the food science and technology community in the Omnivore Presents: SciDish podcast. In this episode, executive search expert Moira McGrath, HP Hood senior manager o

Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the planet. Consulting food scientist Rick Stier explains the hi

Leading food science recruiter Moira McGrath gets real about what it takes to land your dream job. Food scientist Micaela Cox unpacks the science behind sugar reduction, the challenges and potential benefits of sugar alternatives, and what the future hold

Dr. Liz Sloan, who has kept a close eye on functional food and beverage trends for decades, shares her take on whats ahead for this market in the year ahead. Dr. Lara Ramdin, widely known as the Upcycling Queen, talks to Omnivore about how upcycling not

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State Universitys Dr. John Spink, the worlds le

Obesity policy expert Ted Kyle shares his thoughts on how the food industry should respond to consumers need for more healthful food options, and why hes not a fan of the food as medicine concept. Process engineer Shalima Sreenath, whose previous work w

Food Technologys deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honeys sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the resea