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, cons, and unknowns surrounding the presence of ultra processed foods in our diets. During the presentation and discussion, we will take questions from the audience. Our goal is a rich discussion that gets to the science behind the health, sustainability, and economic aspects of foods we eat every day.

Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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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 carbon footprints, Minliang shares her research and outlook for North Carolina at NC State with us.

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!

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 nutritional history in the US sheds light on modern day nutrition practices. Find out why moderation is the motto for Sarah!

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!

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 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 large agribusiness like Bunge does in the world of food.

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!

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 breaking down these food structures. What textures do we like the best? Are companies generating the next wave of food texture preferences?

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!

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 intersection of microbiology, food science, and nutrition. We discuss the strategies he uses to manage the dynamic balance between work and life.

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!