In this episode, we bring together three food and nutrition experts to talk about the latest science behind foods and ingredients that pack a nutritional punch while tasting great. Dr. Kirstie Canene-Adams, director of Ingredion’s Nutrition Center, Global Scientific and Regulatory Affairs, Dr. Lisa Sanders, owner and principal scientist at Cornerstone Nutrition, LLC and consulting nutrition scientist for IFT, and Angela Cauley, cofounder and executive director of the George Washington Carver Food Research Institute, give practical insights into how to make food and beverage products as healthy as possible without losing the sensory attributes that consumers love.
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GUESTS
Kirstie Canene-Adams, PhD, is a nutrition scientist whose career bridges academic research and innovative industry leadership. Currently the Director of the Nutrition Center within Global Scientific and Regulatory Affairs at Ingredion Inc., she brings expertise in clinical research, regulatory strategy, and science communications to her role. Driven by a passion for improving public health through evidence-based nutrition, she continues to shape policy, regulations, and the future of food via strategic collaborations. Dr. Canene-Adams’ degrees are from the University of Illinois at Urbana-Champaign with postdoctoral training from Johns Hopkins School of Medicine.
Angela N. Cauley, MS, is cofounder and executive director of the George Washington Carver Food Research Institute, a non-profit dedicated to providing a holistic approach to health, wellness, and financial prosperity for underserved people around the world through food research and service-based agricultural education. She was previously CEO and co-founder of Coalescence, a custom ingredient manufacturer. Angela has 30-plus years of experience in food science, quality control, nutrition, and business development.
Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle. She earned her PhD and RD from Texas A&M University and has published more than 60 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.
Omnivore Podcast
In each episode of Omnivore Presents: SciDish, listeners get a deeper dive into a single topic shaping the future of food. Hosted by the editors of Food Technology, together with IFT members and subject matter experts, SciDish brings you the science, insights, and real-world perspectives that drive innovation, solve complex challenges, and connect disciplines across the global food system.
