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Every year, billions of dollars are spent by food manufacturers to move water in and out of food products. As a food scientist, I'm on a mission to understand how this can be done better.

 

Hosted by Zachary Cartwright, Ph.D.
Lead FOOD Scientist at METER Group

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Episode 31: University of Arkansas Department of Food Science

This week on Water in Food is Dr. Jennifer Acuff from the University of Arkansas System Division of Agriculture. She's also an assistant professor of food microbiology and safety in the department of food science at Dale Bumpers College.
Podcast22 minutes
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Episode 30: Milkify

This was the very first company to offer a service for nursing mothers that enables them to safely powder their breast milk for storage and convenience. By understanding water activity, Dr. Luck’s team is able to prevent nutrient degradation and achieve long-term storage without refrigeration.
Podcast20 minutes
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Episode 29: Cael Bar

Today my guest is Cael Byrd, the founder and owner of Cael Bar, a company specializing in energy bars and pet treats. Cael’s vision for his company came from his desire to provide his family with healthy, energizing snacks.
Podcast31 minutes
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Episode 28: Sonoran Roots

Today my guest is Jeremy Basha, the Chief Revenue Officer at Sonoran Roots, a recreational cannabis company known for its large-scale cultivation, extraction, and dispensary operations throughout Arizona.
Podcast25 minutes
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Episode 27: Melissa Coppel Chocolate and Pastry School

Our guest is Melissa Coppel. She founded the Melissa Coppel Chocolate and Pastry School based in Las Vegas, NV. We talked about how she uses water activity in her curriculum to help students learn about shelf life and moisture migration. Let's hear what Melissa has to say on Water In Food.
Podcast40 minutes
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Episode 26: Kemin Industries

Gregg Schieffer, an associate scientist at Kemin Industries, joins Zachary Cartwight on the Water in Food Podcast.
Podcast18 minutes
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Episode 25: Clif Bar

Every year, billions of dollars are spent by food manufacturers to move water in and out of food products. As a food scientist, I'm on a mission to understand how this can be done better.
Podcast25 minutes
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Episode 24: ITEGA (Institute of Packaging Technology and Food Engineering)

My guest is Dr. Anne Maltais, a senior scientist and researcher at the Institute of Packaging Technology and Food Engineering, located in Montreal, Canada. The Institute develops innovative and eco-responsible packaging solutions. Let's hear what Anne has to say on Water In Food.
Podcast29 minutes
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Episode 23: Mori Food Technology

Nadia Hallaj of Mori. Based in Boston, Massachusetts, Mori is known as being an anti-waste company, specializing in keeping food fresher for longer by using nature-inspired protection.
Podcast55 minutes
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