Did you know it has been over 30 years since genetically modified crops were introduced for consumption? In this episode, guest Dr. Haven Baker joins us to talk about a relatively new form of gene editing technology called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. Listen in to find out how CRISPR repairs faulty genes, benefits farmers, improves crop diversity, and more.
Haven Baker
Co-founder and Chief Business Officer, Pairwise
Haven Baker
Co-founder and Chief Business Officer, Pairwise
Haven Baker co-founded Pairwise and serves as Chief Business Officer. Haven is the former Senior Vice President / General Manager of Simplot Plant Sciences, where he led the team that launched the innovative, non-browning Innate® potato. He holds a PhD in chemistry from Northeastern University, an MBA from Harvard University, and a BS in biomedical engineering from Yale University.
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands-on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part-time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.
More Podcasts
EP 27: Traceability Bytes: Navigating the Future of Food Safety
Join host Matt Teagarden as he dives into the new FDA rule on food traceability with industry experts. Discover how this rule impacts foodservice and what it means for you.
EP 26: The Recipe for Change: Food Scientists' Role in Diversity, Equity, and Inclusion
In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community.
EP 25: The EPA’s Recipe for Food Sustainability
In this episode, we explore the collaborative efforts from the EPA, USDA, and FDA in formulating a national strategy to halve food loss and waste by 2030.
Recent Brain Food
How GLP-1 Adoption Is Shaping Formulation Strategies
As GLP-1 adoption reshapes appetite, satiety, and purchasing patterns, food and beverage manufacturers are reassessing formulation strategies. In this Q&A, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.
Food Choice Reality Check
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Revisiting GRAS: Getting FDA’s Post-Market Review Right
Five priorities to strengthen how FDA evaluates food additives already on the market.
The Role of Filtration in Modern Food and Beverage Processing
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
IFT Community Weighs Implications of the New Dietary Guidelines
An IFT Community Conversation explores how the latest Dietary Guidelines raise questions—and opportunities—for science.
Latest News
How GLP-1 Adoption Is Shaping Formulation Strategies
As GLP-1 adoption reshapes appetite, satiety, and purchasing patterns, food and beverage manufacturers are reassessing formulation strategies. In this Q&A, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.
Food Choice Reality Check
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Revisiting GRAS: Getting FDA’s Post-Market Review Right
Five priorities to strengthen how FDA evaluates food additives already on the market.
The Role of Filtration in Modern Food and Beverage Processing
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
Studying Food Science Students
Selected highlights from IFT’s Academic Knowledge Base 2025 research