15: Modernize Your Food Safety Lab with ...

Anke Hossfeld (Merck) joins us in this podcast episode on Automation and Digitalization to share her experience on why pharma labs must adapt to the trend to meet Industry 4.0 demands and why choosing the right partner is key. Timestamps: [2:00] Merck’s Automation and Digitalizat ... Show More

Denise Bolton (New Hampshire PHL) and Carol Loring (INTEGRA Biosciences) bring their public health expertise to this podcast’s discussion on how we can be better prepared for the next pandemic by using what we’ve learned from the last one. Timestamps: [5:00] - Liquid handling of ... Show More

To view transcript and visit supplier's page, please follow the link: https://www.rapidmicrobiology.com/news/fighting-epidemics-with-molecular-diagnostics-from-h7n9-to-monkeypox-podcast Timestamps: [1:37] - Responding to outbreaks quickly with molecular diagnostics [3:49] - Pione ... 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

Food Safety Magazine's editorial team talks about what to expect from our new podcast — Food Safety Matters. 

<p>Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative (<a href= "http://www.globalharmonization.net/">http://www.globalh ... Show More

<p>How do food, science, and culture collide? For the first time on podcast, we’re airing Neil deGrasse Tyson’s 2018 interview with author and food expert Anthony Bourdain in its entirety. We reflect back on our differences in taste, what food is like in Antarctica, and the impor ... Show More

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor ... Show More

<p>What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.</p><p>NOTE: StarTalk+ Patrons can li ... Show More

Send us Fan MailJonathan 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 & ... Show More

<p><strong>#201</strong></p> <p>Melissa and Jam dive into the chemistry behind air dusters. They explore the components inside these cans, and how the physical properties of these chemicals can lead to rapid evaporation, cold burns, and potential hazards. Listeners will learn abo ... Show More

An introduction to human nutrition, in which we discuss the nutritional importance and role of carbohydrates, fats, proteins, vitamins, and minerals, before considering the effects of malnutrition, how it is measured, and its prevalence around the world. We conclude with an analy ... Show More