Wolfing Down Food Science

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This episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson.

Heather Simpson has built a diverse career in the food industry, leveraging her Food Science education from Purdue University. Her journey began at Mars Corp's DoveBar plant gaining experience in production. She then transitioned to the dairy industry, working with a hydrocolloid ingredient company to support McDonald's shake and soft serve products, deepening her expertise in food ingredients and applications.

Heather's career path then led her to a sales position with Kraft Food Ingredients...

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In this episode we've "escaped" our ordinary format to talk with three amazing guests at once:

The topic?  Clint, Dave, and David's collaborative project using the concept of escape rooms to teach food safety skills.  For the beta-test, they let faculty and staff try out the escape room on day one (lot's of fun, I must say), then unleashed stu...

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To start out the new year, we're recapping PodFest 2026, which wrapped in mid January and looking ahead to BakingTECH 2026.  Podcast was about every type of podcast and every aspect of podcasting you can think of, while BakingTECH is really focused in on the commercial baking industry.  In this episode, we talk about some of the surprising and cool things about PodFest, including what Pecha Kucha is and training with stand-up comics.  To our surprise and delight, we were invited to both conferences because of the WDFS podcast.

PodFest 2027 (just in cas...

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It has been a great 2025 for WDFS.  We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life.  We welcomed Stella as our podcast editor.  We had our first Spanish/English bilingual podcast.  We were pleasantly surprised to be invited to do a live podcast at the American Society of Baking annual conference.  Incredibly (for us, anyway) the podcast is now heard in 107 countries around the world.  So much to be grateful for.

In this episode we decided to interview one an...

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Dr. Arnie Sair is a third generation Ph.D. food scientist, a returning guest to WDFS, and Head of Global Quality & Food Safety at Bunge.  Arnie returns to WDFS with a new endeavor: the Core Ready™ leadership program.  Core Ready is focused on building the soft skills and leadership habits students need to thrive in the workforce from day one using the FORM TUF ABS™ approach.  In this episode, Arnie explains what each letter of FORM TUF ABS™ means and how each skill benefits early career advancement.  With a career path that has allowed him to gro...

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Join us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.

Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-2017) and most recently, President of the Institute of Food Technologists (IFT).

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April Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science majors.  A big part of April’s job is helping students’ thrive at NC State.  To aid in this, NC State University, and many others, have implemented Clifton Strengths assessments to help students discover and develop their greatest talents.  April became a Clifton Strengths coach this year to enhance her ability to support students. 

Got a questions for us? Email us at wolfi...

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Dr. Katie McKee is an Associate Professor and Leadership Educator in the Department of Agricultural and Human Sciences at NC State University. Her work focuses on transformative leadership and its application to solving complex challenges to enable communities to thrive. Her research and extension efforts, including the Agents for Change program, a center on developing leadership capacity among youth, college students, and professionals to address "big, messy challenges" in their communities, with a strong emphasis on the common good in agriculture and education.

Learn more about Dr. Katherine McKee and her work.<...

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In our first English/Spanish bilingual episode we talk international science communication with agronomist Dr. Dr. Maria Luz "Malu" Zapiola.  Malu is equally comfortable giving lectures in university classroom or (out standing) in the middle of a wheat field.

Note: We switch from English to Spanish at 20:20.

Dr. Maria Luz "Malu" Zapiola earned her Master's in Crop Science and Genetics, as well as her Doctorate in Agronomy and Crop Science at Oregon State University.  She has worked as an agronomist for companies including Barenbrug Palaversich and Monsanto industry, fo...

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Dr. Fernanda Santos’ route to food science was not direct.  But one thing is for sure, she has found a home in food science at NC State University.  Dr. Santos teaches 13 classes at NC State, one of which is a project-based class for seniors in food science and bioprocessing.  Through collaboration with faculty and industry, she is giving students real-world experience.  We are excited to hear about her path to food science and her newest collaboration with WDFS!  

We have rebranded Wolfing Down Food Science!  

You may have heard a...

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Food waste. It’s been called the world’s dumbest problem.  Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer?  This is not because farmers are wasteful.  Far from it.  It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes).  Food waste is not just an economic problem, although it can drive up food cost.  It is food that is not feeding a hungry world.  Dr...

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Chief Warrant Officer 5* Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  Terrence discovered his interest in Food Science during his service in the US Army.  Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces.  He uses his extensive experience to train other food safety officers about auditing. In this episode, we talk with Terrence about his food science jour...

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We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell.   As a virologist she has unique insights into food safety.  We talk to Leann about cruise ship food safety, norovirus, coronavirus,  vomit machines, and, oh yes, mentoring on this episode.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry.  Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a l...

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After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley.  We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a good laugh about whether dogs and cats are the best pets!

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Our world is complicated!  Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions.  Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years.  Her experience and desire to help people prompted her shift to consulting.  She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights on how to achieve your own success. 

Success Your Own Way podcast

Yaniv Consulting

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Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student.  Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texas home. 

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story.

Anyone who has met Joey knows the energy and positivity he brings to the room.  

Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia.  

Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute) Post-Harvest Process and Quality Evaluation Educator.  

We have had the privilege of working with...

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Dr. Ryan Dowdy is the founder and CEO of READYBAR.  Previous to that, Ryan worked as Chief of Staff to the CTO at EVERY, an "all protein, no meat" company, as a Science and Technology Analysis Manager at the Good Food Institute, and at NASA as Food System Manager for the International Space Station.  He has appeared on Rhett & Link's Good Mythical Morning, has written for the Washington Post, and was featured on the NPR Program Shortwave.  I first met Ryan when he was a Food Science student at NC State.

Ready to...

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 Kait O’Shaughnessy and Cameron LaCross join us for this episode of WDFS.  Both work for Gallo as associate beverage makers. Cameron started in California in the area of wine making and moved back to her home state of SC when the opportunity came up.  Kait started her career in fruit juice beverages and joined Gallo 2 years ago.  Today we chat about the world of beverages and starting a career in food science.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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The world of food production is wide and varied.  We discuss producing sustainable proteins with Dave Reynolds, an engineer working at Buhler.  Buhler is an equipment manufacturing company with unique missions and a global reach.  Dave has worked with us at NC State University to facilitate student projects and guide our department as an industry member.  Join us for an insightful discussion.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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Dr. Lynette Johnston is a extension specialist with a focus on food safety.  She travels around the state of North Carolina helping food producers solve problems and keep their products safe.  She trains industry professionals and teaches Food Microbiology here at NC State.  Her journey from a dairy farm in Texas to faculty member at NC State and everything in between are covered in this episode.  Along the way, Lynette has fielded some great questions from stakeholders and student, one of them about the safety of eating a 3-year old hamburger that looked pretty much...

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This episode is a recording of our second WDFS Live event.  Our guest, Dr. Sarah Ash, Professor Emeritus in Nutrition at NC State University, and Adam Yee, entrepreneur many times over in the food industry, join us to discuss ultra processed foods.  What are they?  What should you know about them?  Some definitions focus on the types or number of ingredients.  Few definitions get to the actual process of how foods are made.  This interactive presentation and discussion will feature speakers providing their definitions of what ultra processed foods are and talk about the pros...

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There's a first for everything.  WDFS hosted it's first live event at NC State University's DH Hill library in September.  This is a broadcast of the previously recorded event discussing sustainable proteins with Dr. Nathalie Plundrich. Nathalie will talk us through working with customers to develop and commercialize sustainable protein products.  Join us for some great discussion and questions from our live audience.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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Happy fall ya'll!  WDFS is kicking off the season by catching up with our hosts, Keith and Paige, and our producer, Eliza.  After a busy summer, we find out where everyone has traveled to and what we learned.  Join us for the season kick off!

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #1 is with Minliang Yang.

Dr. Minliang Yang will be joining NC State as a professor focused on sustainability in January 2023.  Her research focuses on techno-economic and life cycle analysis in sustainability.  Taking in all aspects of sustainability from economic and social impacts to car...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #2 is with Dr. Sarah Ash.

The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating  30,000 (nope that's not a typo!) nutrition professionals.  Looking at nutrit...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #3 is with Dr. Arnie Sair.

Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne.  Throughout his career one thing has held constant, his focus on food safety and quality.  As a Ph.D. recipient at NC State University, an out...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #4 is with Dr. Allen Foegeding.

We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are b...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #5 is with Dr. Lisard Iglesias.

Along with special guest host Health and Wellness Coach Emilize Momplasir, we unpack the joys and the challenges Dr. Lisard Iglesias has experienced in his transition from student to scientist.  His research area is the microbiome, the inter...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #6 is with Terrence Ward.

Chief Warrant Officer 4 Terrence Ward is a year 2016  alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University.  He discovered his interest in food science while in the army.  Today he audits food processing facilities, and eve...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #7 is with Mandy Taylor.

After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies.  Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer inter...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #8 is with Dr. Josip Simunovic.

Dr. Josip Simunovic, NC State research professor, entrepreneur, and science fiction fan, takes us along on his journey into microwave and aseptic processing, two technologies that are making food safer, more stable, and more nutritious in North Caro...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #9 is with Dr. Colin Kay.

Colin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the...

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Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses.  So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time!  Interview #10 is with Dr. Lisa Johnson.

It’s been called the world’s dumbest problem.  Food waste is an environmental problem that is juxtaposed by the amount of hunger in the world.  Dr. Lisa Johnson joins us to discuss food waste and loss. With...

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We are wrapping season 6 up and three eventful years of Wolfing Down Food Science!  Here at NC State University we have finished the semester and are heading into summer. Naturally, we want to reflect.  Join us as we reflect on season 6 and what the summer holds for each of us and WDFS!

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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Ever feel overwhelmed by the amount of “health” information out there?  What is healthy living?  Is it possible that some of the advice about healthy living could be having the opposite effect?  That’s the question that author Dr. Katie Maloney is asking in her new book The Healthy Living Paradox - How to determine if your healthy diet and home are making you sick.  As a graduate from NC State University’s Department of Food, Bioprocessing and Nutrition Sciences, Katie used science to take a unique approach to finding her own version of healthy livi...

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Dr. Brian Farkas earned his Masters and Doctoral degrees in engineering from the University of California, Davis.  He has served as a professor of Food Science at NC State University, as Department Head of the Food Science Department at Purdue University, and as Chief Scientific Officer at McCormick and Company.

Brian will soon be starting a new position as Dean of the College of Agriculture and Natural Sciences at the University of Delaware.  Join us for a conversation about perspective, education, and taking on new challenges for growth.

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Henry Havey graduated from NC State with an undergraduate degree in 2016.  He has worked as an instructional technology consultant, as a sports nutrition intern, and as a salesperson in the retail supplement industry as well as with business to business ingredient suppliers.  He is currently Business Development Manager for Collagen and Gelatin at Ajinimoto.  

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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Our conversation with Stephen Fleming was so good, it's a two parter!  Stephen Fleming is the CEO and Co-Founder of Traverse Science.  His company provides insights that allow food companies to innovate in the nutrition space.  He started out at community college, then earned a Bachelor's degree in Psychology and a doctorate in Neuroscience from the University of Illinois at Urbana Champaign.  Join us for an enlightening conversation on finding your way in life.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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