Every five years, a massive set of rules, the Dietary Guidelines for Americans (DGA), quietly changes the way 300 million people are "supposed" to eat. But who actually writes these rules? Is it pure science, or is it just the latest dietary trend?

In this episode, we sit down with April Fogelman to go behind the scenes of the federal nutrition recommendations that were recently updated. We’re digging into the evolution of American nutrition, from the nostalgia of the pyramid to today’s "upside-down" recommendations. 

Dr. April Fogelman is a Dietician, Lactation Consultant, Associate Professor of Nutrition, and Extension Specialist in our department with interests ranging from infant nutrition to sports nutrition.  In addition to her work at NC State, she is an avid marathon runner.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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In this energizing episode, we chat with TEDx Speaker and Champion of Molecular Literacy, Dr. Colleen Kelley.  Colleen is a science and chemistry teacher, a bilingual author, an Army veteran, and TEDx speaker.  Her educational range is impressive.  She has taught classes from K-12 through the university.  Colleen has an amazing ability to communicate enthusiasm about science through public speaking, podcasts, and video.  Colleen has used cartoon characters, graphics novels, and other methods to make challenging topics less intimidating, more interesting and more accessible. 

TEDx Talk: Molecular Literacy for Ages 8 to 108:

https://youtu.be/OwQfs0pIO-I?si=jwo_jxUMr96355ZJ

Kid's Chemical Solutions Website: 

https://kidschemicalsolutions.com/meet-the-founder/

Chemistry Colleen YouTube Video: Science of Making Bread

https://www.youtube.com/watch?v=nXidGqUbknw

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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This episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson.

Heather Simpson has built a diverse career in the food industry, leveraging her Food Science education from Purdue University. Her journey began at Mars Corp's DoveBar plant gaining experience in production. She then transitioned to the dairy industry, working with a hydrocolloid ingredient company to support McDonald's shake and soft serve products, deepening her expertise in food ingredients and applications.

Heather's career path then led her to a sales position with Kraft Food Ingredients, where she honed her skills in client relations and business development. After a hiatus to focus on raising her sons, she re-entered the industry in a sensory role at McDonald's Corporate. Her subsequent work at Jimmy Dean / Tyson Foods involved carrier breads, adding experience in food product innovation. A brief stint at Newlyweds Foods saw her developing English muffins, before joining Tate and Lyle.

Heather is currently a Technical Service Account Manager at Tate and Lyle, focused on snack foods and alcoholic beverages. Her varied background and extensive industry knowledge have made her a valuable asset in her role, on what she affectionately calls the "party team," reflecting her enthusiasm and passion for her work.

American Society of Baking Website: https://asbe.org/

BakingTech Website: https://asbe.org/bakingtech/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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In this episode we've "escaped" our ordinary format to talk with three amazing guests at once:

• Clint Stevenson, NC State Professor and Distance Ed Coordinator
• Dave Seddon, Co-Founder and Chief Safety Officer at FoodReady
• David Wilson,  Chief Creative Officer at Intoxicated by Riddles and Co-Founder of the True/False Film Fest

The topic?  Clint, Dave, and David's collaborative project using the concept of escape rooms to teach food safety skills.  For the beta-test, they let faculty and staff try out the escape room on day one (lot's of fun, I must say), then unleashed students into rooms with three unique scenarios on day two.  Can't wait to see what they do with this escape room concept in the future.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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To start out the new year, we're recapping PodFest 2026, which wrapped in mid January and looking ahead to BakingTECH 2026.  Podcast was about every type of podcast and every aspect of podcasting you can think of, while BakingTECH is really focused in on the commercial baking industry.  In this episode, we talk about some of the surprising and cool things about PodFest, including what Pecha Kucha is and training with stand-up comics.  To our surprise and delight, we were invited to both conferences because of the WDFS podcast.

PodFest 2027 (just in case you'd like to go next year) https://podfestexpo.com/

BakingTECH2026 (in case you'd still like to go) https://asbe.org/bakingtech2026/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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It has been a great 2025 for WDFS.  We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life.  We welcomed Stella as our podcast editor.  We had our first Spanish/English bilingual podcast.  We were pleasantly surprised to be invited to do a live podcast at the American Society of Baking annual conference.  Incredibly (for us, anyway) the podcast is now heard in 107 countries around the world.  So much to be grateful for.

In this episode we decided to interview one another about the year that was 2025.

We hope you enjoy this last WDFS podcast episode of 2025 and look forward to great new interviews in 2026.

Until then, keep Wolfing Down Food Science!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Arnie Sair is a third generation Ph.D. food scientist, a returning guest to WDFS, and Head of Global Quality & Food Safety at Bunge.  Arnie returns to WDFS with a new endeavor: the Core Ready™ leadership program.  Core Ready is focused on building the soft skills and leadership habits students need to thrive in the workforce from day one using the FORM TUF ABS™ approach.  In this episode, Arnie explains what each letter of FORM TUF ABS™ means and how each skill benefits early career advancement.  With a career path that has allowed him to grow as a leader and facilitate that growth in others, he is uniquely positioned to offer success to those just entering the workforce, as well as those looking to add new skill sets.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Join us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.

Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-2017) and most recently, President of the Institute of Food Technologists (IFT).

Join us as we explore the evolution of his leadership style, the crucial differences between leading a department versus an entire university college, the major challenges facing food science leadership today, and his top advice for students interested in leading the next generation. Don't miss this insightful look into the forces shaping the future of food!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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April Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science majors.  A big part of April’s job is helping students’ thrive at NC State.  To aid in this, NC State University, and many others, have implemented Clifton Strengths assessments to help students discover and develop their greatest talents.  April became a Clifton Strengths coach this year to enhance her ability to support students. 

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Katie McKee is an Associate Professor and Leadership Educator in the Department of Agricultural and Human Sciences at NC State University. Her work focuses on transformative leadership and its application to solving complex challenges to enable communities to thrive. Her research and extension efforts, including the Agents for Change program, a center on developing leadership capacity among youth, college students, and professionals to address "big, messy challenges" in their communities, with a strong emphasis on the common good in agriculture and education.

Learn more about Dr. Katherine McKee and her work.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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In our first English/Spanish bilingual episode we talk international science communication with agronomist Dr. Dr. Maria Luz "Malu" Zapiola.  Malu is equally comfortable giving lectures in university classroom or (out standing) in the middle of a wheat field.

Note: We switch from English to Spanish at 20:20.

Dr. Maria Luz "Malu" Zapiola earned her Master's in Crop Science and Genetics, as well as her Doctorate in Agronomy and Crop Science at Oregon State University.  She has worked as an agronomist for companies including Barenbrug Palaversich and Monsanto industry, focusing on forage trials and crop protection.  She has also worked as a professor at the Catholic University of Argentina, where she taught courses on crop protection and biotechnology, and directed a molecular biology lab.  She now works at Argenbio, conducting "train the trainer" programs and managing the Infoalimentos website, which is designed to combat misinformation and promote sustainable, science-based decision making. She hosts the Presentaciones Fructiferas podcasts, which focuses on improving science communication, the topic of this podcast.  

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Fernanda Santos’ route to food science was not direct.  But one thing is for sure, she has found a home in food science at NC State University.  Dr. Santos teaches 13 classes at NC State, one of which is a project-based class for seniors in food science and bioprocessing.  Through collaboration with faculty and industry, she is giving students real-world experience.  We are excited to hear about her path to food science and her newest collaboration with WDFS!  

We have rebranded Wolfing Down Food Science!  

You may have heard a new voice (and some new tunes, thanks Keith!) in the intro and outro on the podcast.  We welcome Stella Gosek to the team as student producer and the voice in the theme music! Stay tuned to our Instagram and LinkedIn to meet Stella and other students, without whom, none of the WDFS brand would be possible.

Exciting offerings can be found in our blog, launching October 10, 2025 and our Youtube channel.  You can stay in touch with us and all our happenings through Instagram, LinkedIn and Linktree.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Food waste. It’s been called the world’s dumbest problem.  Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer?  This is not because farmers are wasteful.  Far from it.  It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes).  Food waste is not just an economic problem, although it can drive up food cost.  It is food that is not feeding a hungry world.  Dr. Lisa Johnson joins us to discuss her work on food waste and loss.   Lisa's research focuses on the critical challenge of food loss at the farm level and how to reduce.  

For more information, check out Lisa’s website: https://lisakjohnson.com/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Chief Warrant Officer 5* Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  Terrence discovered his interest in Food Science during his service in the US Army.  Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces.  He uses his extensive experience to train other food safety officers about auditing. In this episode, we talk with Terrence about his food science journey, his world travels, as well as the joys and challenges of a career as a food auditor.

*Terrence was recently promoted from CW4 (his rank in the recorded episode) to CW5.  Congratulations, Terrence!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry.  Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell.   As a virologist she has unique insights into food safety.  We talk to Leann about cruise ship food safety, norovirus, coronavirus,  vomit machines, and, oh yes, mentoring on this episode.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley.  We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Our world is complicated!  Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions.  Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years.  Her experience and desire to help people prompted her shift to consulting.  She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights on how to achieve your own success. 

Success Your Own Way podcast

Yaniv Consulting

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student.  Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texas home. 

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story.

Anyone who has met Joey knows the energy and positivity he brings to the room.  

Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia.  

Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute) Post-Harvest Process and Quality Evaluation Educator.  

We have had the privilege of working with Joey on several coffee projects and look forward to continuing our collaborations going forward.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Ryan Dowdy is the founder and CEO of READYBAR.  Previous to that, Ryan worked as Chief of Staff to the CTO at EVERY, an "all protein, no meat" company, as a Science and Technology Analysis Manager at the Good Food Institute, and at NASA as Food System Manager for the International Space Station.  He has appeared on Rhett & Link's Good Mythical Morning, has written for the Washington Post, and was featured on the NPR Program Shortwave.  I first met Ryan when he was a Food Science student at NC State.

Ready to buy a READYBAR?  Visit the READYBAR website: https://getreadybar.com/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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 Kait O’Shaughnessy and Cameron LaCross join us for this episode of WDFS.  Both work for Gallo as associate beverage makers. Cameron started in California in the area of wine making and moved back to her home state of SC when the opportunity came up.  Kait started her career in fruit juice beverages and joined Gallo 2 years ago.  Today we chat about the world of beverages and starting a career in food science.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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The world of food production is wide and varied.  We discuss producing sustainable proteins with Dave Reynolds, an engineer working at Buhler.  Buhler is an equipment manufacturing company with unique missions and a global reach.  Dave has worked with us at NC State University to facilitate student projects and guide our department as an industry member.  Join us for an insightful discussion.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Lynette Johnston is a extension specialist with a focus on food safety.  She travels around the state of North Carolina helping food producers solve problems and keep their products safe.  She trains industry professionals and teaches Food Microbiology here at NC State.  Her journey from a dairy farm in Texas to faculty member at NC State and everything in between are covered in this episode.  Along the way, Lynette has fielded some great questions from stakeholders and student, one of them about the safety of eating a 3-year old hamburger that looked pretty much like the day it was purchased.  You'll hear Lynette's dedication and enthusiasm for her food safety career come through loud and clear in this episode.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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This episode is a recording of our second WDFS Live event.  Our guest, Dr. Sarah Ash, Professor Emeritus in Nutrition at NC State University, and Adam Yee, entrepreneur many times over in the food industry, join us to discuss ultra processed foods.  What are they?  What should you know about them?  Some definitions focus on the types or number of ingredients.  Few definitions get to the actual process of how foods are made.  This interactive presentation and discussion will feature speakers providing their definitions of what ultra processed foods are and talk about the pros, cons, and unknowns surrounding the presence of ultra processed foods in our diets.  During the presentation and discussion, we will take questions from the audience.  Our goal is a rich discussion that gets to the science behind the health, sustainability, and economic aspects of foods we eat every day. 

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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There's a first for everything.  WDFS hosted it's first live event at NC State University's DH Hill library in September.  This is a broadcast of the previously recorded event discussing sustainable proteins with Dr. Nathalie Plundrich. Nathalie will talk us through working with customers to develop and commercialize sustainable protein products.  Join us for some great discussion and questions from our live audience.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Happy fall ya'll!  WDFS is kicking off the season by catching up with our hosts, Keith and Paige, and our producer, Eliza.  After a busy summer, we find out where everyone has traveled to and what we learned.  Join us for the season kick off!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #1 is with Minliang Yang.

Dr. Minliang Yang will be joining NC State as a professor focused on sustainability in January 2023.  Her research focuses on techno-economic and life cycle analysis in sustainability.  Taking in all aspects of sustainability from economic and social impacts to carbon footprints, Minliang shares her research and outlook for North Carolina at NC State with us.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #2 is with Dr. Sarah Ash.

The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating  30,000 (nope that's not a typo!) nutrition professionals.  Looking at nutritional history in the US sheds light on modern day nutrition practices.  Find out why moderation is the motto for Sarah!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #3 is with Dr. Arnie Sair.

Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry.  Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #4 is with Dr. Allen Foegeding.

We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. What textures do we like the best? Are companies generating the next wave of food texture preferences?

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #5 is with Dr. Lisard Iglesias.

Along with special guest host Health and Wellness Coach Emilize Momplasir, we unpack the joys and the challenges Dr. Lisard Iglesias has experienced in his transition from student to scientist.  His research area is the microbiome, the intersection of microbiology, food science, and nutrition.  We discuss the strategies he uses to manage the dynamic balance between work and life.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #6 is with Terrence Ward.

Chief Warrant Officer 4 Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  He discovered his interest in food science while in the army.  Today he audits food processing facilities, and even grocery stores, to be sure the food produced and sold is safe for the US Armed Forces.  We talk about his o food science story, travels, joys and challenges of a career as a food auditor.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #7 is with Mandy Taylor.

After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley.  We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #8 is with Dr. Josip Simunovic.

Dr. Josip Simunovic, NC State research professor, entrepreneur, and science fiction fan, takes us along on his journey into microwave and aseptic processing, two technologies that are making food safer, more stable, and more nutritious in North Carolina and around the world, all without the need for a refrigerator or a freezer.  As the tale unravels, we hear about the colleagues and mentors he has worked with along the way.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #9 is with Dr. Colin Kay.

Colin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the NIH Nutrition for Precision Health (NPH) initiative, within the NIH’s" All of Us" Research Program. The program aims to inform more personalized nutrition and health recommendations.

Ever have so much information coming at you that you don’t know where to start? Colin joins the WDFS team to discuss how to organize and find information to answer questions about precision nutrition and what our bodies do with all that great nutrition once it gets inside.  Find out about the metabolome and the exposome and what role they play in nutrition research that targets recommendations for specific individuals.  

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #10 is with Dr. Lisa Johnson.

It’s been called the world’s dumbest problem.  Food waste is an environmental problem that is juxtaposed by the amount of hunger in the world.  Dr. Lisa Johnson joins us to discuss food waste and loss. With about a third of the food at the farm lost, her research, which is focused on food loss at the farm level and how to reduce it, is important to solving the problem.  For more information, check out Lisa’s website: https://lisakjohnson.com/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

We are wrapping season 6 up and three eventful years of Wolfing Down Food Science!  Here at NC State University we have finished the semester and are heading into summer. Naturally, we want to reflect.  Join us as we reflect on season 6 and what the summer holds for each of us and WDFS!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Ever feel overwhelmed by the amount of “health” information out there?  What is healthy living?  Is it possible that some of the advice about healthy living could be having the opposite effect?  That’s the question that author Dr. Katie Maloney is asking in her new book The Healthy Living Paradox - How to determine if your healthy diet and home are making you sick.  As a graduate from NC State University’s Department of Food, Bioprocessing and Nutrition Sciences, Katie used science to take a unique approach to finding her own version of healthy living.  Thanks for joining us Katie!

Find Katie’s book on Amazon: https://a.co/d/1DcxIYi

Interested in reaching out to Katie?  Check out her website: https://flourishwithscience.com/

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Dr. Brian Farkas earned his Masters and Doctoral degrees in engineering from the University of California, Davis.  He has served as a professor of Food Science at NC State University, as Department Head of the Food Science Department at Purdue University, and as Chief Scientific Officer at McCormick and Company.

Brian will soon be starting a new position as Dean of the College of Agriculture and Natural Sciences at the University of Delaware.  Join us for a conversation about perspective, education, and taking on new challenges for growth.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Henry Havey graduated from NC State with an undergraduate degree in 2016.  He has worked as an instructional technology consultant, as a sports nutrition intern, and as a salesperson in the retail supplement industry as well as with business to business ingredient suppliers.  He is currently Business Development Manager for Collagen and Gelatin at Ajinimoto.  

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Our conversation with Stephen Fleming was so good, it's a two parter!  Stephen Fleming is the CEO and Co-Founder of Traverse Science.  His company provides insights that allow food companies to innovate in the nutrition space.  He started out at community college, then earned a Bachelor's degree in Psychology and a doctorate in Neuroscience from the University of Illinois at Urbana Champaign.  Join us for an enlightening conversation on finding your way in life.

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Stephen Fleming is the CEO and Co-Founder of Traverse Science.  His company provides insights that allow food companies to innovate in the nutrition space.  He started out at community college, then earned a Bachelor's degree in Psychology and a doctorate in Neuroscience from the University of Illinois at Urbana Champaign.  Join us for an enlightening conversation on finding your way in life.

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Caroline Campbell has always been interested in all aspects of food, from culinary to science and nutrition.  As a competitive swimmer, she connected her knowledge of nutrition with her performance.  After earning 3 degrees in food science, she took her knowledge to the dairy industry.  Today she utilizes her experience in dairy science to support delicious and nutritious innovation for a large dairy company in New Zealand. 

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Marjorie’s start at NC State has taken her halfway around the world and back again.  After receiving her undergraduate degree in food science at NC State, she went to New Zealand to get a PhD in Chemistry with a focus on food structure.  Coming back to the US, Marjorie started her career at Impossible Foods as a scientist.  Now, as a Director of Research and Development at Impossible Foods, she is influencing one of the fastest growing markets in the food industry.

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James Chapa is a graduate of NC State’s Food, Bioprocessing and Nutrition department.  He is now a scientist at Novozymes, a company that produces enzymes for many industries including the food industry.  His area of expertise deals with the rapidly growing plant-based foods industry.  Welcome to WDFS James!

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Well, it’s a special time of year where Christmas trees and garland are all around.  We thought your season would be enhanced with a little bit of food science!  This episode holds some of our season flavorites (yep, you read that right), what we are looking forward to the most, and our gift list (it might be a little late, but don’t look a gift horse in the mouth!).  We wish everyone a peaceful and jolly holiday and a glorious New Year full of food science!

Holly Jolly Christmas
Howling Cow Dairy - for eggnog and ice cream

The Food Scientist Gift List
Paige's gifts:
The Flavor Bible
Future Foods
Keith's gifts:
Ultra high pressure liquid chromatography with a triple quadrupole mass spectrometer
Eliza's gifts:
Periodic Table Cookie Cutters
Flask water bottle

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Jacques Overdiep is a graduate of NC State’s Food, Bioprocessing and Nutrition department.  He earned a Bachelor’s degree in Food Science at NC State and completed a MS degree in Food Science and Technology at Iowa State University.  He now works as a Quality and Process Control Manager at Hormel Foods.  Welcome to WDFS Jacques!

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Today on WDFS we are speaking to Mitchell Langston.  He is a senior in food science at NC State University.  Mitchell has had a variety of work experiences during his time at NCSU.  From a California winery to right in our department with the Entrepreneurial Program, we are excited to hear all about it.  

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We take a minute away from interviews to express gratitude for all kinds of things, including our listeners!  We hope that you and yours enjoy some relaxation and good food on this Turkey Day, a day of thanks giving!

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Jonathan Strum graduated from the NC State Department of Food, Bioprocessing and Nutrition Sciences 3 years ago.  Since then, he has gone on to broaden his experience in product development, specifically focusing on sensory science with his position at McCormick & Company.  We are excited to hear what you have been up to for the past 3 years and what lies ahead for you Jonathan!

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Our first episode in season 6!  We are excited to come back with a brand new season.  We will be hearing from all stages of the career from first year food science students at NC State all the way up to career food scientist.

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Well, it's been a minute!  We are finally back from summer, travels, teaching, and getting the semester started.  It has kept us busy.  While we were gone, hopefully you enjoyed out top 10 most downloaded episodes.  We are thrilled to be back at it for season 6 with another round of interesting guests.

This season, we are interviewing students just starting their college years and careers, as well as alumni who are a few years out into their career to get their perspectives on how they got to food science and what their experiences have been so far.

But first, we catch up after a long break!

If you are interested in learning more about the programs we mention, here are some links:
CASE Food Science and Safety Institute at NC State:
 https://units.cals.ncsu.edu/tastefoodscience/case-institute/
CASE Programs:
https://www.case4learning.org/

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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.

Here’s number 1:  Where Do Spoilage Microbes Come From? (S1:E8)

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.

Here’s number 2:  Dr. Colin Kay talks about finding answers in abundant nutrition data (S3:E9)

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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. 

Here’s number 3: Preservation is not a four letter word. (S1:E1)

 (S2:E3) 

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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.

Here’s number 4:  Is the water in your food active or on vacation? (S1:E2)

68/Molds_on_Food.pdf?MOD=AJPERES

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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.

Here’s number 5:  Preservation Chemicals Versus Processing  (S1:E9)

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.

Here’s number 6: Thinking Way Outside the Box! Adventures in Microwave and Aseptic Processing (S4:E5)

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. 

Here’s number 7: Texture Talks with Dr. Allen Foegeding (S2:E3) 

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. 

Here’s number 10:  Being All That You Can Be As a Food Safety Auditor (S5:E4)

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads.
 
Here’s number 10: The world’s dumbest problem - Food Waste and Loss (S4:E2)

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Keith and I were recently reminiscing about summers of the past.  We both have fond memories of the weekly radio show Kasey’s Top 40, hosted by Casey Kasem, that highlighted the Top 40 biggest hits on the pop music charts.  We both remember enjoying tuning into this show on Saturday mornings.  

It got us thinking of WDFS Top Hits.  For summer 2023 we are counting down our own Top 10 hits (we are a young podcast so the top 40 seemed ambitious!).  Join us as we count down our top 10 downloads. 

Here’s number 10: The Sometimes Rocky, Sometimes Smooth Road from Student to Scientist (S5:E2)

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What a season it has been!  We have had the privilege of interview 11 amazing food scientist from different disciplines and careers.  Join us as we close down the career fair for the summer in this recap and reflect episode.

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Tawanda Muzhingi is the new Director of International Programs for the Plant Based Foods Institute, an Adjunct Professor in the Food, Bioprocessing, and Nutrition Sciences Department, and the Dogwood IFT President-Elect.  His joyful approach to balancing family and community with a career that spans Food Science and Nutrition is a fitting final interview for Season 5.

The Good Food Institute  

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We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell.   As a virologist she has unique insights into food safety.  We talk to Leann about food safety, norovirus,  COVID-19 and mentoring on this episode.

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Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry.  Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food.

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Brittany takes us on her journey from soccer cleats to nerding out over microbiology to her current role in technical sales for the food industry.  She and her husband are the proud owners of the TK Family Farm, where they intensively grow 3,000 apple trees (that’s not a misprint) in a space of just two and a half acres using some very cool vertical farming techniques.  Tiffany shares her enthusiasm for the friendships, problem solving skills, curiosity, and patience she’s had to cultivate to be successful in food science and in farming.

https://tkfamilyfarm.com/ 

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We talked with Dr. Leann Barden in this episode.  She has a breadth of experience working with large and small start-up companies.  Join us as we talk about the re- in research, advantages and challenges in small and large companies, volunteering and mentoring, and overcoming the dreaded imposter syndrome.  

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After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley.  We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!

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From poultry science to food science via microbiology, Jane Caldwell is a woman of many talents who is ever curious.  We discuss her journey through life, family, and career to her current role as a science communicator writing articles for publications like Food Technology.  Hear about her philosophy and tips on writing, including her thoughts on AI. She shares her life wisdom garnered from facing challenges head-on with curiosity and wit.  Jane is a voracious reader and talented musician and composer.  Check out her folk music band, The Bold Deniers and her podcast, On Medical Grounds.

The Bold Deniers, Victory Waltz  Victory Waltz

On Medical Grounds podcast  

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Chief Warrant Officer 4 Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  He discovered his interest in food science while in the army.  Today he audits food processing facilities, and even grocery stores, to be sure the food produced and sold is safe for the US Armed Forces.  We talk about his o food science story, travels, joys and challenges of a career as a food auditor.

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Amena Kadibhai is a Raleigh, North Carolina native and a 2011 alumna of the Food, Bioprocessing, and Nutrition Sciences Department here at NC State.  A tussle with organic chemistry made her question her pre-med career path, but discussions and classes with former NC State professors Brian Farkas and Fletcher Arritt got her back on track with Food Science.  She’s never looked back.  Hear about the wisdom Amena gained learning from the experience of both those she works for and those who work for her and why in the name of work/life balance she answers work calls at 3:00 am.  Once again, this episode features NC State student Emilize Momplaisir as guest host. 

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Along with special guest host Health and Wellness Coach Emilize Momplasir, we unpack the joys and the challenges Dr. Lisard Iglesias has experienced in his transition from student to scientist.  His research area is the microbiome, the intersection of microbiology, food science, and nutrition.  We discuss the strategies he uses to manage the dynamic balance between work and life.

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Happy New Year Everyone!  In this first WDFS episode of the new year and the new season on Food Science Careers, we start out talking about the many different types of job in the food science universe.  Are you into tech?  There are jobs out there.  Interested in food safety?  Absolutely.  Like the business or marketing aspects of food?  Yes, there are jobs there, too!  We outline eleven different career directions.

Regardless of the path you choose you will face personal and professional challenges.  We are asking our guests and ourselves what strategies can be used to manage the stress and the strain and what others do to relax.  Spoiler alert.  We don’t have all the answers, but we do think there is value in sharing perspectives.  Join us on the journey!

Careers in Food Science from Undergraduate to Professional by Richard W Hartel (Editor), Christina P. Klawitter (Editor)
https://www.amazon.com/Careers-Food-Science-Undergraduate-Professional/dp/0387773908

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Dr. Minliang Yang will be joining NC State as a professor focused on sustainability in January 2023.  Her research focuses on techno-economic and life cycle analysis in sustainability.  Taking in all aspects of sustainability from economic and social impacts to carbon footprints, Minliang shares her research and outlook for North Carolina at NC State with us.

WDFS Host Keith is now an educational television star!  Check him out here on Sci NC:  https://www.youtube.com/watch?v=8NSN5k8tiDI

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Adam Yee, a food scientist, entrepreneur, and host of the My Food Job Rocks!, shares his hot takes on startups, alternative proteins, supply chain, and worldwide travel.   His recent travels have taken him to Asia where he has done some exploring.  He takes some time while in Raleigh, NC to chat with us about podcasting, alternative proteins and the food business considerations when it comes to sustainability. During the podcast, we hear the buzziest of sustainability buzzwords, like "hype-cycle", "greenwashing", and "deep-tech".  Our favorite quote from Adam about his work in the sustainable foods arena is "...we have to believe that we are working for a better future".  

This is also a great episode if you want to get some practical tips on how to maximize your networking skills in the age of LinkedIn and other social media platforms.  Please Note: The audio fades in a few places, but Adam's message comes across loud and clear.

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Dr. Josip Simunovic, NC State research professor, entrepreneur, and science fiction fan, takes us along on his journey into microwave and aseptic processing, two technologies that are making food safer, more stable, and more nutritious in North Carolina and around the world, all without the need for a refrigerator or a freezer.  As the tale unravels, we hear about the colleagues and mentors he has worked with along the way.

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Drs. Helen Joyner and Ty Wagoner, both alumni of NC State and employees of Perfect Day, join us to discuss precision fermentation in the food industry.  Precision fermentation can create products, like specific milk proteins, without a cow being involved in the process at all.  We discuss sustainability, the challenges of marketing a very different type of food product, and discover that cows are big Lou Reed fans. 

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Dr. Jeremiah Johnson, an NC State University professor, is pretty excited about what he does. It’s not surprising since it is making a difference in the current state of energy usage and decreasing the carbon footprint.  By using buildings as batteries and examining the entire lifecycle of things like rentable scooters in urban areas, Jeremiah is finding more efficient and better ways to utilize the resources we have. Check out Jeremiah’s website:http://www.jxjohnson.com/

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It’s been called the world’s dumbest problem.  Food waste is an environmental problem that is juxtaposed by the amount of hunger in the world.  Dr. Lisa Johnson joins us to discuss food waste and loss. With about a third of the food at the farm lost, her research, which is focused on food loss at the farm level and how to reduce it, is important to solving the problem.  For more information, check out Lisa’s website: https://lisakjohnson.com/

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We are back from a long break with the question: What is sustainability?  We are missing the amazing Teresa Risoli, but the show must go on.  Best of luck in all future endeavors Teresa!

Sustainability is our focus for season 4.  We went to our very own NC State University students to ask how they defined sustainability in the food industry in this introductory episode.  There are some great guests lined up for this season!  Stay tuned!  

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

t's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  For this one we go all the way back to the beginning.  We hope you enjoy!

Is preservative a four letter word?  We find out what preservative means to a food scientist discussing the balance of food quality with safety through preservation.  Is a compound synthesized in a lab inherently bad for our health or do those same compounds occur naturally in our foods?  From bacon preserved with celery to 25 year old canned meat, the dose makes the poison.

Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

It's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  We hope you enjoy!

One of the most frequent concerns consumers have are the chemicals in our food.  Today, we discuss the various types of chemicals and why they are present.  Some food ingredients have chemical BOGO (buy one get one free) properties, such as providing both flavor and preservation effects.

KEY WORDS: Additives, GRAS, Prior-Sanctioned Substances, Foods vs Supplements, Direct vs Indirect Additives, multi-Functional Ingredients, acrylamide, fortification vs enrichment

**The image here is a preservative compound called sodium benzoate.

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

It's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  We hope you enjoy!
Teresa’s tomato molded, but why?  How do molds and other spoilage microbes get to your food and spoil appearance, texture, flavor?  Turns out, they are EVERYWHERE.  In this episode, we describe the sources for spoilage microbes and how to deal with them.

Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating  30,000 (nope that's not a typo!) nutrition professionals.  Looking at nutritional history in the US sheds light on modern day nutrition practices.  Find out why moderation is the motto for Sarah!

Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Colin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the NIH Nutrition for Precision Health (NPH) initiative, within the NIH’s" All of Us" Research Program. The program aims to inform more personalized nutrition and health recommendations.

Ever have so much information coming at you that you don’t know where to start? Colin joins the WDFS team to discuss how to organize and find information to answer questions about precision nutrition and what our bodies do with all that great nutrition once it gets inside.  Find out about the metabolome and the exposome and what role they play in nutrition research that targets recommendations for specific individuals.  

Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

AND NOW FOR A DOSE OF HUMILITY… Part 2!

We are continuing our discussion about  stuff we don’t know about nutrition!  The USDA is constantly examining nutritional research to modify their guidelines.  For the humble nutritionist part 2, we are discussing the second set of 5 topics the USDA has under way.
https://www.dietaryguidelines.gov/work-under-way/view-proposed-scientific-questions

1. Foods and Beverages Together
2. Parents and Children: Diets and Development
3. Diets and Disease Prevention
4. New Foods and Diets You Can Live With
5. Food Processing

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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AND NOW FOR A DOSE OF HUMILITY… Humility Contest!

We are discussing stuff we don’t know about nutrition!  The USDA is constantly examining nutritional research to modify their guidelines.  For the humble nutritionist part 1, we are discussing the first 5 topics the USDA has under way.
https://www.dietaryguidelines.gov/work-under-way/view-proposed-scientific-questions

First 5 Topics Showing Humility in Nutrition

1. Meal Timing
2. Early Food Exposures
3. Sources of Saturated Fat
4. Sources of Sugar
5. Beverages

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Have you ever thought about nutrition as a series of tiered services? There’s the basic plan which includes essential nutrients (not everyone gets this basic level, eg. Vitamin D). The basic plan takes into account which nutrients our bodies make and those that they cannot. The premium plan includes those non-essential nutrients. In reality that premium plan is something we are still trying to figure out. And how about an ultra-premium plan? Does that include things like specialist doctors, nutritionists and personal trainers?

Join us as we talk about non-essential nutrients and how they are integrated into our diet and perception of nutrition.
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The basic and premium plan will be different for everyone based on age, gender, weight, disease state, injury, ethnicity, metabolic states (pregnancy, lactation)

https://pubmed.ncbi.nlm.nih.gov/21310306/

What is essential to your best life?

https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t2/?report=objectonly

Defining essential, conditionally essential, conditional, in terms of nutrition vs. general understanding

https://en.wikipedia.org/wiki/Nutrient

Amino acids, vitamins we can make or get if we consume a healthy diet (non-essential AA’s; Vit K; Vit D; choline)

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Vitamine to Vitamin... we THOUGHT we had it all figured out with macronutrients.  It turns out the little things are important.  How were vitamins discovered?  Where did vitamin F go?  And what’s up with so many B vitamins?  We discuss the discovery of vitamins and examine folic acid and iodine to see the type of public health effects that fortification can have.

The discovery of vitamins

History of US Iodine fortification and supplementation

Folic acid food fortification

When it rains it pours: The Long-Run Economic Impacts of Salt Iodization in the United States 

Vitamins on Wikipedia

Goiter and beauty

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Reading ingredient labels is tough!  Today we will decipher what some of those ingredients are with respect to which macronutrient category they fit into.

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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What do all the food labels tell us about the nutrition, health benefits, ingredients, and enjoyment of our food? How regulated is that food label? Today we talk about the nutrition label and the difference between romance language and legally regulated nutritional claims.

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https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label

https://www.ncbi.nlm.nih.gov/books/NBK209851/

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We are back!  This season we will be discussing nutrition through the lens of food science! You know that feeling you get when someone you care about gives you a box of chocolate?   According to the paper ‘Stress Exposure, Food Intake and Emotional State’ indicates that occasional consumption of a sweet, indulgent treat can positively impact stress levels.  Valentine’s Day chocolates have some interesting health benefits.  In this episode, we will explore some of the nutritional benefits of these Valentine’s candies and reminisce about elementary school valentine’s.

https://www.cocoavia.com/pages/cocoa-flavanols-benefits

https://pubmed.ncbi.nlm.nih.gov/26303312/

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Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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Just in time for Christmas:  Fruitcake!  When you think of fruitcake, do you think doors stop that will be around for years on end OR a delicious energy packed cake?  We walk through many versions of fruit cake and the food science that makes this wonder last so long on our shelves!

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Eggnog and its Latin American counterparts, such as rompope and coquito, have been making the season bright for centuries.  Versions of the recipe date back at least to the mid-1600s.  Recipes usually consist of milk, sugar, egg yolks, spices, and rum, bourbon or other high octane alcohol.  Everyone knows what an egg is, but today we answer the question everyone (or maybe no one) has been asking: what's nog?

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Gingerbread has a long and storied history.  In fact, it may have been the inspiration for the witch's house in Hansel and Gretel.  In this episode, we discuss types of gingerbread, a bit of its chemistry, and then get sidetracked with the great molasses flood of 1919.  If you are in the area, check out the gingerbread competition going on at the Grove Park Inn in Asheville, NC.

https://www.romanticasheville.com/gingerbread.htm

https://www.pbs.org/food/the-history-kitchen/history-gingerbread/

https://en.wikipedia.org/wiki/Great_Molasses_Flood

https://www.amazon.com/Roses-Christmas-Cookies-Rose-Beranbaum/dp/0688101364/ref=sr_1_1?keywords=Rose+L+beranbaum+christmas+cookies&qid=1638541371&s=books&sr=1-1

https://cooking.nytimes.com/recipes/1019072-gingerbread-house

If you have comments or questions, we'd love to hear from you at wolfingdownfoodscience@gmail.com.

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In this Food Science by the Fireside, we talk about how to avoid two disasters: dry turkey and (even worse) food poisoning.  Special guest and food safety expert Dr. Ben Chapman joins us to discuss how to properly prepare a turkey using sous vide.

https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf

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How did PSL get started?  Did you know you can get PSL Ramen noodles!?  Yes all the fascinating information and more about pumpkin spice latte, the flavor marketing phenomenon. Join us for a quick chat!

Referenced articles
https://www.forbes.com/sites/maggiemcgrath/2018/10/31/inside-the-600-million-pumpkin-spice-industrial-complex/?sh=5f81c71e1b95

https://www.bhg.com/recipes/seasonal/pumpkin-spice-history/

https://en.wikipedia.org/wiki/Pumpkin_Spice_Latte

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Did you know that a carrot and a glass of milk have about the same amount of water?  So why is the texture so different?  We jump into how the structures in these foods create incredibly different structures.

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Professor and evolutionary biologist, Chris Vineyard, joins us on the podcast today to talk about the evolution of chewing and how that relates to our texture preferences. We learned about how jaws have evolved and if some of our human tendencies spread to other species as well. Chewing goes back for billions of years and Chris has a look into the timeline. 

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Transcript:  On the way...

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Texture is iconic.  It's why we love some foods and reject others.  Texture is vitally important to make gluten free and meatless meat products acceptable to the general public.  One of the ways we get to these textures is by forming long fibers or by adding air to make puffy products.  One thing that may get missed is that texture can make foods LOUD. Humans tend love loud foods and crinkly packaging.  Find out about the iconic structures that form the foods you love.

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The dairy aisle is one big happy family of milk with all kinds of textural variations. Yogurt, cheese, and ice cream are all offspring of a single ingredient: milk! There are great textural transformations that happen when food scientists go through the process of turning milk into these three different food products. This episode, we talk about these wondrous milk derivatives and how these siblings are producing such different structures and tastes.

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Transcript:  Click here!

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Ever think about how much water could be in any given food? In fact, water concentration can make or break some of our favorite food textures! Food scientists are always interested in how much water is in our foods and how its presence affects textures like gelatin gels and taffy.

TRANSCRIPT:  Click here!

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We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. 

What textures do we like the best? Are companies generating the next wave of food texture preferences?

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It's starting to cool off into fall here in North Carolina and that gets us thinking about campfires and s'mores.  We discuss the ingredients of marshmallows and how those ingredients give us that bouncy texture and delicious stringiness after a campfire treatment

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We all have textural preferences when it comes to our food.  Find out the teams preferences for texture in today's episodes.  Keith talks about slimy food experiences in Spanish!  We get into textural contrast in foods .  Followed by how in the world we study structure in foods.
Season 2 is off and running!

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Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science.   She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes!

Keith, Paige, and Teresa will be back after a short break!

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Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science.   She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes!

Keith, Paige, and Teresa will be back after a short break!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science.   She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes!

Keith, Paige, and Teresa will be back after a short break!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science.   She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes!

Keith, Paige, and Teresa will be back after a short break!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science.   She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes!

Keith, Paige, and Teresa will be back after a short break!

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

In this episode, we finish our two-part discussion of low heat methods and wrap up our first season of Wolfing Down Food Science with an interview with food engineer Dr. Deepti Salvi.  While most methods of preservation use significant heat, Dr. Salvi’s work focuses on two methods of food preservation that involve little to no heat, high pressure processing and cold plasma.  Tune in to learn the “secrets” behind processing and preserving orange juice, guacamole, lobster, and even raw oysters in ways that make them safe without “cooking”, while preserving nutrients.  How do the Northern lights relate to cold plasma?  How can cold plasma be used to make fertilizer?  What super-cool new preservation techniques are on the horizon.  Learn why our new favorite catch phrase is “the three elephants in the room”.

image: ) | © User:Colin / Wikimedia Commons / CC BY-SA 3.0

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There are many ways to preserve food, but WHY do they work?  Most frequently, heat is applied, but there are other ways.  Today we begin a two-part discussion of low-heat methods of food preservation, focusing on UV light. 

KEY WORDS: Free radicals, UV light, lipid oxidation, antioxidants

Image: Creative Commons Attribution-Share Alike 3.0

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One of the most frequent concerns consumers have are the chemicals in our food.  Today, we discuss the various types of chemicals and why they are present.  Some food ingredients have chemical BOGO (buy one get one free) properties, such as providing both flavor and preservation effects.

KEY WORDS: Additives, GRAS, Prior-Sanctioned Substances, Foods vs Supplements, Direct vs Indirect Additives, multi-Functional Ingredients, acrylamide, fortification vs enrichment 

**The image here is a preservative compound called sodium benzoate.

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Teresa’s tomato molded, but why?  How do molds and other spoilage microbes get to your food and spoil appearance, texture, flavor?  Turns out, they are EVERYWHERE.  In this episode, we describe the sources for spoilage microbes and how to deal with them.

KEY WORDS: pathogens, cross-contamination, Barfblog, Morbidity and Mortality Weekly

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Think about how much space frozen foods take up in a grocery store.  How did this all start?  On a journey to the arctic, USDA scientist Clarence Birdseye made the observation that fast freezing maintains the quality of food.  When he returned to the US, he invented the machinery that resulted in the frozen food industry as we know it today.  In this episode we discuss why frozen blueberries are not stuck to one another in a solid block, the importance of fast freezing for ice cream texture, and why just freezing foods cannot make them safe.

3:55 Paige starts talking about Clarence Birdseye.  

20:00 Thanksgiving mentioned by Paige 

24:40, Paige makes fun of Keith for talking about 50-pound turkeys. :-(

KEY WORDS: IQF (Individually Quick Frozen), blast freezers, ice crystal, glass transition, freeze concentration, sublimation

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In this “steamy” episode, we discuss the ways in which heat is applied in various ways to preserve food.  Want to know why organic milk has a longer shelf life than conventional milk?  Want to know why canning can actually improve the absorption of some nutrients?  Want to know why smoked foods have long shelf lives?  What kind of out of the box thinking can we do about microwave ovens?  

No matter how it’s done, heating is not just about temperature, but about heating over time.  We discuss the pros and cons of lower versus higher heat methods.  

• KEY WORDS: pyrolysis, boiling, various types of pasteurization, canning, sterilization, aseptic processing, smoked foods, microwave processing, continuous processing, heat transfer, conduction, convection, radiation.
• 8:05 Grandfather clock inputs it’s two ticks on High Temperature, High Pressure processing in organic milk
• 17:37 Are you feeling like a 2450 or a 915?
• 19:20 Paige mentions continuous microwave processing, then Keith goes off on a “radar range” tangent.  For once, Teresa goes on a tangent at the end.

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Ever wonder why some foods are more sour than others or what people mean when they refer to acidity in coffee?  Acids preserve foods and add a lot to the flavor of food.  From tomatoes to coffee to whey protein beverages we discuss all about acids.

Any off the tracks moments:  We get a little off track on Italian cuisine, the origins of tomatoes and noodles! Around 6 min.

KEYWORDS: 

• 8:05 Grandfather clock inputs it’s two ticks on High Temperature, High Pressure processing in organic milk
• 17:37 Are you at feeling like a 2450 or a 915?

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Part 2:  Whether it’s brewing beer or using fermentation to create pharmaceutical drugs, Dr. John Sheppard will tell us about the challenges of industrial scale fermentation and differences between beer brewing and drug production.  Oh yeah, and the NC State brewery.

KEYWORDS:  brewing, engineer, biologist, saccharomyces cerevisiae, pharmaceutical

• 0:30 :  The ghost in the system makes an appearance.
• 5:00 :  Dr. Shepard answers our standing question of when did fermentation originate?!
• 21:30 The WDFS team gathers around to debrief a great interview!

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Part 1:  Fermentation happens naturally.  Whether we get a delicious cheese or chunky, foul tasting milk depends on controlling the fermentation.  We will talk about how fermentation actually preserves food and has done so for most of human history.  

• 6:24 Kieth explains his first fermentation experience
• 9:26 Pickling vs. fermenting
• 12:21 How to make homemade yogurt
• 23:32 Keith becomes distressed over Kombucha

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Whether the water in food is interacting with compounds in the food or not has a lot to do with preservation of food.  Listen to why some foods grow microorganisms, like mold, quickly compared to other foods.  Should you eat the food after it molds?  How do the cookies in an Oreo or the pastry in a Pop Tart stay crispy when it is next to a creamy filling?

Any of the tracks moments: multi tasking humans??  17 min

KEYWORDS  water activity, mold, bread, equilibrium, water migration, texture

• 5:00 Why are foods just waiting?
• 13:08 Paige stumps Keith with buns that don't mold
• 21:40 Can we eat foods with mold on them?   https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES

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Is preservative a four letter word?  We find out what preservative means to a food scientist discussing the balance of food quality with safety through preservation.  Is a compound synthesized in a lab inherently bad for our health or do those same compounds occur naturally in our foods?  From bacon preserved with celery to 25 year old canned meat, the dose makes the poison.

KEYWORDS:  Preservative, nitrites, safety, quality

• 4.07 : Paige’s grandfather clock makes its first appearance 
• 8.28  : Processing Preserves! Keith’s cousin eats 25 year old meat.
• 17.39: Fermentation Explained
• 18.34: Keith raises a glass to the phenomena of fermentation with a story

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Introducing your hosts Keith Harris and Paige Luck, joined by student producer Teresa Risoli, talking all about food science in the brand new podcast, Wolfing Down Food Science.  It’s science you can eat!

• 2:34  :  Why another podcast about food?
• 4:30  :  Debunking myths about the food industry
• 5:00  :  Every store has 2 sides...3 sides, let’s talk.

KEYWORDS: food industry, myths, food science

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