The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition2.
Julie Meyer, RDN
Founder + Co-CEO of Eat Well Global
Julie Meyer, RDN
Founder + Co-CEO of Eat Well Global
Julie Meyer, RDN Founder + Co-CEO of Eat Well Global Julie is the Founder + Co-CEO of Eat Well Global, a communication and consulting firm whose mission is to empower global change agents in food and nutrition. With more than two decades in nutrition and health communication, and having worked and run a business in China, Julie pairs her diverse knowledge base with international expertise to lead food and nutrition communication for some of the industry's biggest players with enthusiasm, dedication and attention to detail.
Julie is the Founder + Co-CEO of Eat Well Global, a communication and consulting firm whose mission is to empower global change agents in food and nutrition. With more than two decades in nutrition and health communication, and having worked and run a business in China, Julie pairs her diverse knowledge base with international expertise to lead food and nutrition communication for some of the industry's biggest players with enthusiasm, dedication and attention to detail.
Tim Goulette, Ph.D.
BERS Analytical Lab Manager, Anheuser-Busch
Tim Goulette, Ph.D.
BERS Analytical Lab Manager, Anheuser-Busch
Tim earned his Food Science PhD from University of Massachusetts Amherst in 2019, where he researched nutrient degradation of spaceflight foods, the microstructure of wine, and the interaction between diet and the human gut microbiome. He now works as an analytical lab manager at Anheuser-Busch and seeks to employ food science and technology principles to develop and advance sustainable practices within the world of food.
Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
The Importance of Pivoting and How the Covid-19 Pandemic is Helping Create a More Equitable Food System
The world we live in is in flux. On this podcast, we continue our conversation with IFT's own Maria Velissariou and April Rinne on where they see the world going, particularly as it relates to food, economic practices, emerging technologies, and the importance of sustainability. We'll discuss the future of work, the role of innovation in the food system, and the importance of collaboration across sectors.
On this podcast, we discuss global connectedness, including the complexities of both economies and supply chains, as well as what it means to be a global citizen.
This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
The challenges of hunger, food insecurity, and malnutrition have escalated in recent months, and experts suggest a full transformation of the AgriFood system is needed to reverse the trend.
IFT President Noel Anderson underscores the importance of the Zero Hunger goal.
As we celebrate Black History Month, we recognize the accomplishments of Black scientists, innovators, and inventors whose work in various scientific disciplines has had a lasting impact on the science of food and the global food system.
Becoming a leader who advances diversity, equity, and inclusion starts with understanding and aims for accountability.
The events of this year have brought forth a desire to elevate conversations about diversity, equity, and inclusion (DEI), but while the passion for DEI is stronger than ever, in many cases, it is tempered by an uncertainty about where to begin. Here is some expert advice for those interested in engaging in the DEI journey in their workplace.
