HeyJaredOmnivore
Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050.
- Indexed episodes, last 90 days
- 4
- Latest publication
- Aug 24, 2026
- Audience
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- Earliest in this view
- Jul 14, 2026
Latest episodes
The Angry Chef on Modern Food Systems, The Future of Food Unpacked | EP 88 (opens the original)
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In this episode of Omnivore , development chef, food writer, and science communicator Anthony Warner —better known as The Angry Chef— explores how the modern food system has dramatically reduced famine and improved food security, why history offers important lessons for the future, and what it will really take to feed nearly 10 billion people—well. What forces will truly shape the food system over the next decade—and which trends are simply noise? In this episode’s second segment recorded live a
Artificial Intelligence in Food Science and Nutrition | EP 87 (SciDish) (opens the original)
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In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we’re exploring Artificial Intelligence in Food Science and Nutrition: Applications in Academia and Industry , sponsored by IFT Scientific Journals. Moderating the discussion is Richard Hartel, editor in chief of the Journal of Food Science and professor at the University of Wisconsin–Madison. He’s joined by Chang Chen , assistant professor at Cornell University and editorial board member of Comprehens
Marcia Walker On Food Innovation, Designing Better Ingredients at the Source | EP 86 (opens the original)
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Dr. Marcia Walker, director of Oregon State University’s Food Innovation Center, shares her perspective on what separates promising ideas from meaningful innovation, and what it takes to build not just better products, but stronger, more resilient food systems. Lyle DePauw , vice president of crop innovation at Cargill, discusses how advances in breeding, genomics, gene editing, and AI are helping food companies develop more resilient, nutritious, and functional ingredients by innovating at the
How Food Science Is Driving Innovation to Feed the World | EP 85 (SciDish) (opens the original)
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What does it take to turn food science into a force for global good? In this episode, Food Science for Relief and Development leaders Donna Rosa and Randol Rodriguez share eye-opening examples of how simple, creative applications of food science—from small-scale equipment to culturally tailored products—are transforming food systems in some of the world’s most resource-constrained regions. It’s an inspiring look at innovation, ingenuity, and the powerful role food scientists can play in building
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