Marcia Walker On Food Innovation, Designing Better Ingredients at the Source | EP 86
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Marcia Walker On Food Innovation, Designing Better Ingredients at the Source | EP 86
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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 crop level.
Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.