
Join host Bruce Perkins to learn more about the student group who won the Don’t Spoil It! An International Digital Hackathon in March 2021. The students share their motivations for joining the competition, the benefits from the competition, how they overcame obstacles, what they are currently working on and more. To learn more about the student’s solution to food waste visit Foodypal on Instagram.
Speakers:
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.
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.
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Five priorities to strengthen how FDA evaluates food additives already on the market.
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.
Selected highlights from IFT’s Academic Knowledge Base 2025 research