Advertise on podcast: Wolfing Down Food Science

Send us Fan Mail In an era dominated by AI and instant search engines, does fast, real-time memory recall still matter? In this episode of the WDFS Podcast, we step into the high-stakes world of Food Science College Bowl.  The College Bowl competition started in 1985 as a way for students to demonstrate their food science knowledge.  It covers all areas of food science knowledge, from chemistry to microbiology to engineering, and everything in between.  Joined by long-time College Bowl moderator Mary Carunchia, we explore how rapid-fire academic competition builds teamwork, resilience, mental agility, and critical thinking. From Mary’s own educational and food industry journey to laugh-out-loud College Bowl competition moments, to why human brain power will never go out of style, discover how slamming the buzzer today shapes the industry leaders of tomorrow. Curious about College Bowl?  You can find more information here. Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail What makes food taste truly delicious? In this episode of Wolfing Down Food Science, molecular biologist and author Nik Sharma explores the science behind flavor and cooking through his new book, Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking. From understanding how ingredients interact to using scientific principles to improve everyday cooking, Nik shares how a deeper understanding of food science can help anyone become a more thoughtful—and adventurous—cook.  We talk about how Maillard browning is not responsible for all browning in food, that texture directly affects flavor, and science communications. Find Nik here: https://niksharmacooks.com/ Nik's Books: Fundamentals of Flavor: 100 Recipes for the Science of Better CookingVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused MealsThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential RecipesSeason: Big Flavors, Beautiful FoodGot a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail Many of us love coffee, but it can be a nightmare to add as an ingredient  to manufactured foods.   Problems with settling particles, high levels of variability, shelf-life oxidation, and biomass waste are a few of the challenges that Comple Coffee is taking on.  We talk to co-founder Carl Hollifield in this WDFS podcast episode and he helps us understand how Comple Coffee is breaking new ground.  Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail Lee Cadesky, is a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the co-founder of C-fu Foods and One Hop Kitchen, she has spent years developing insect-based ingredients and navigating the realities of the food tech startup world. She joins us today to discuss her career, the mechanics of alternative proteins, and her new book, Grub: Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food, was published on July 14th. Paige and I both had the chance to read an advance copy of the book and it was fantastic!  Well-written, with great stories and clear, jargon-free explanations of the science behind why we eat.   Amazon.com link to the book https://www.amazon.com/Grub-Matters-Seven-Forces-Shape/dp/1493093355 Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail Food waste.  It's the world's dumbest problem.  It's also the topic of our most popular podcast ever (see our 2022 interview with Dr. Lisa Johnson).  California just passed a new law that dramatically simplifies the 50 potential types of expiration dates currently used on food packaging down to just two.  What does Al Capone have to do with all of this?  Well, we guess you'll just have to listen to find out. The World's Dumbest Problem Episode with Dr. Lisa Johnson https://www.buzzsprout.com/1609819/episodes/11503184 Explanation of the Wonderfully Simple California Food Labeling Law https://www.cdfa.ca.gov/is/foodrecovery/fooddatelabeling/ Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail Soccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named". My long-time friend, TR Masino (co-host of the Stairway to Eleven music podast) joined me in Mexico City to discuss US vs Mexican food culture, in the context of a "foodball" game.  It seemed like a good idea at the time. Our GOOOOOOALLL!!! is to provide an overview of the similarities, differences, and changes we've seen over the last 25 years of travels between the US and Mexico.  In this episode, we "pass" the conversation back and forth and even give a "yellow card" to each side. See the links below to find out more information on these awesome music and food topics. Stairway to Eleven Podcast UNESCO Mexican Food Traditions 25 Dishes that Capture the Flavor of America (the US part) Today Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail We are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show. Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we’re diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food. Some of  Josh’s favorite books:  The Science of Baking by Matt Alard The Science of Cooking by Peter Barham Steeped: The Chemistry of tea by Michelle Francl  'Science of' series by Dorling Kindersley -  Science of Spice by Dr. Stuart Farrimond Science of Flavour by Dr. Stuart Farrimond Science of Fermentation by DK and Robin Sherriff Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail AI is here to stay.  Will AI be the end of humanity or will it create a utopia?  The AI Doc or How I Became an Apocaloptimist is a documentary that looks at the positives, negative, and mixed effects AI may have on society in the near future. Here is a link to the AI Doc movie trailer: https://youtu.be/xkPbV3IRe4Y?si=fzvdMz_ZolZIfaZk  Serial entrepreneur, podcaster, and (now) grad student Adam Yee and I went to see the AI Doc a few weeks ago and have been talking about it ever since. The movie was made by the producers of one of my favorite movies, "Everything, Everywhere, All at Once".  Here is a link to the "Everything" movie trailer: https://youtu.be/wxN1T1uxQ2g?si=wnAnu50rKAtZzzGb If you see the AI Doc movie, or even if you don't we'd like to hear your thoughts on where AI is taking careers and society. Got a questions for us?  Email us at [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 CoordinatorDave Seddon, Co-Founder and Chief Safety Officer at FoodReadyDavid Wilson,  Chief Creative Officer at Intoxicated by Riddles and Co-Founder of the True/False Film FestThe 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Send us Fan Mail 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 [email protected] Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!