Ep. 200: A Celebration of Food Safety Ma...

Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individua ... Show More

In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about: The internal structure of the Food Products Inspectorate (FPI) within FDA’s OII OII’s role and responsibilities for inspecting human foods at FDA, including examples of frontline activities How the F ... Show More

Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's d ... Show More

Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. In this episode, Ruth Alexander speaks to so ... Show More

In this insightful episode of the HVAC School podcast, host Bryan sits down with Jennifer Butsch, Director of Regulatory Affairs at Copeland, to discuss the rapidly evolving regulatory environment affecting the HVAC industry. With eight years of experience at Copeland and a backg ... Show More

Plans to get abattoirs to take on more of the cost of vets and meat inspectors are "excessive and dangerous" according to the meat industry. The Association of Independent Meat Suppliers, (AIMS) which represents both big and small slaughterhouses, says the Food Standards Agency's ... Show More

#208 Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye number 3, which has been b ... Show More

It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using the ... Show More

Dr. Jennifer Lavers sees seabirds as sentinels of marine health. Are we listening to what they're telling us? Her work as a scientist attached to the University of Tasmania's Institute for Marine and Antarctic Studies focuses on birdlife, but recently she's been looking to art an ... Show More

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ... Show More

In recent years, companies have felt the pressure to be transparent about their environmental impact. Large documents containing summaries of yearly emissions rates, carbon output, and utilized resources are shared on companies’ social media pages, websites, and employee briefing ... Show More

If food waste were a country, it’d be the third highest emitter of greenhouse gas emissions after China and the US, says Apeel Senior VP of Operations Jenny Du. Following her talk at TED2025, Du sits down for a conversation with host Sherrell Dorsey on how her lab is creating pla ... Show More