The food science profession is changing rapidly, creating both new opportunities and new challenges for early-career professionals. In this episode, career coach Marie Kozlowski and Campbell’s senior research scientist Joseph Pethő share insights on navigating career uncertainty, building future-ready skills, and finding success in a profession where career paths are increasingly nontraditional. Together, they offer practical advice on everything from AI and workplace expectations to leadership, career growth, and making confident next-step decisions.

Plus: This episode of Omnivore is brought to you by IFT’s Compensation and Career Path Report, providing the insights you need into workforce trends to support smarter hiring, retention, and talent strategy, Download the report today at www.ift.org.

In this special episode recorded at the IFT FIRST Hot Topics Studio, Omnivore explores three timely topics: food waste, water, and natural emulsifiers. In the first segment, packaging innovators Tom Seymour and Taraka Ramji Moturu explore the different ways of utilizing food waste for manufacturing biopolymer packaging materials. Next, PepsiCo’s Derek Holthaus hosts ingredient innovation experts Amber Beckett and Joyjit Saha in an interview exploring the technical and regulatory considerations shaping the use of natural emulsifiers and preservatives and highlighting formulation challenges, performance trade-offs, and emerging approaches. And in the final segment, you’ll hear from water experts Paul Bowen and John Ikeda who converse about whether water has become the “new gold,” examining the growing pressures on both water quantity and quality—from increasing competition across industries to emerging concerns such as PFAS and supply reliability.

Plus: This episode of Omnivore is brought to you by IFT’s Compensation and Career Path Report, providing the insights you need into workforce trends to support smarter hiring, retention, and talent strategy, Download the report today at www.ift.org.

Bryant Williams, founder of Nurtured Nuts, discusses how gene-editing technology could transform peanut allergy prevention and expand safe food choices for millions of consumers. Nurtured Nuts is commercializing the world’s first allergen-less peanut butter developed using advanced CRISPR technology. AgriNetica is the developer and owner of the technology underlying the hypoallergenic peanuts. Also in this episode, a special segment from IFT FIRST’s Hot Topic Studio on snealing (i.e., blending meals and snacks into mini, functional eating occasions) and how brands are responding to consumer demand with nutrient-dense, portable, satiety-boosting products in traditional daypart categories.

Plus: This episode of Omnivore is brought to you by RTI International, an independent scientific research institute dedicated to improving the human condition. Discover more at RTI.org/food-innovation.

Food and beverage reformulation is becoming increasingly complex as companies respond to regulatory pressures, shifting consumer expectations, and ingredient and cost challenges. In this episode of Omnivore Presents: SciDish, experts explore how consumer insights, technical considerations, communication, and AI-enabled tools can help companies navigate reformulation more effectively.

Plus: This episode of Omnivore is brought to you by RTI International, an independent scientific research institute dedicated to improving the human condition. Discover more at RTI.org/food-innovation.

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 at the IFT FIRST Hot Topics Studio, futurist Mike Lee joins the conversation to take a long-arc strategic view of the structural shifts already reshaping food innovation and business strategy.

Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

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 Comprehensive Reviews in Food Science and Food Safety, and James Kennedy, computational science discipline lead at Mars. Drawing on perspectives from both academia and industry, their discussion explores the opportunities, challenges, and future applications of AI that could shape the next generation of food innovation.

Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

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.

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 lasting food security.

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.