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Description
My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today.
He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting and it’s all complicated.
This podcast is a wealth of knowledge to anyone who’s interested in food and we are fortunate to be partnering with the Spoon Network to amplify our reach and impact.
Message us any time at podcast@myfoodjobrocks.com to get in touch.
368 Episodes
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In this episode, Adam sits down with Melissa, president of the non-UPF Program, to unpack the rise of ultra-processed foods and their links to metabolic disease, autoimmune conditions, colorectal cancer, and even depression. Melissa breaks down the Nova classification system, explains why "normal weight" doesn't mean metabolically healthy, and shares what it actually takes to reverse chronic disease through diet. They also get into GLP-1 drugs, food addiction, colon cancer, and why nutrition counseling may be the most cost-effective solution we're not investing in.
If you’re a food company making products with simple, recognizable ingredients, I want to tell you about something worth checking out. The Non-UPF Program offers a certification for foods that are not ultra-processed, helping brands clearly show consumers and healthcare professionals that their products are made with real ingredients and minimal processing. The review process is guided by dietitians, food scientists, and nutrition researchers who publish research on ultra-processed foods, so it’s a credible, science-backed standard. If your company is working to keep food simple and transparent, you can learn more and apply at nonupfprogram.org/apply.
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Adam Yee sits down with Dr. Claudia Carter, the Executive Director of the California Wheat Commission and the California Grain Foundation. Claudia shares her fascinating journey from growing up in Ecuador with a passion for food engineering to becoming a specialized expert in cereal and grain science in the United States.
She provides unique insights into the "hidden" history of California as a major grain producer and explains how wheat remains a vital, cost-effective tool for modern farmers through sustainable rotational cropping and regenerative practices.
The conversation also dives deep into the realities of high-level professional development and the "grit" required to succeed in the sciences. Claudia discusses the immense challenge of completing her PhD in Nutrition Science over five years while working full-time and raising a family, offering practical advice on time management and the importance of a supportive professional network. Whether you are a food scientist, an entrepreneur, or simply curious about the supply chain behind your daily bread, this episode offers a compelling look at the intersection of agriculture, education, and personal persistence.
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Adam interviews Caroline Cotto, the Director of NECTAR at Food System Innovations. They discuss Caroline's journey from Renewal Mill to her current role, the importance of sensory studies in the plant-based food industry, and the initiatives of Food System Innovations, including the Nectar Initiative and the Tasty Awards.
They also explore the integration of AI in food science, collaborations with Stanford, and the impact of balanced proteins in the market. The conversation emphasizes the need for consumer education and storytelling in promoting alternative proteins.
Also, we mention the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco.
This year's theme is dairy, and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. The evening will feature the award unveilings, an exclusive keynote by co-founder of Salt & Straw co-founder Tyler Malek, and a curated tasting experience with award-winning products in unique, chef-crafted dishes.
Would you be open to sharing this discount code with your food community - customers and podcast listeners? If so, they can use the code "MYFOODJOBROCKS" for 50% discount. Register here
Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation.
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Jennifer Barney shares her journey from being a stay-at-home mom making almond butter to becoming a CPG startup advisor. She discusses the challenges of starting her almond butter business, the importance of understanding cash flow, and the role of social media in marketing. Jennifer emphasizes the need for founders to be coachable and to build relationships in the food industry. She also provides valuable insights on navigating retail distribution and the evolving landscape of food marketing.
The Business of Food on substack and subscribe to her newsletter or connect on LinkedIn
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Veronica Hislop shares her journey from undergraduate studies in chemistry to pursuing a PhD in food science at Toronto Metropolitan University. She discusses the challenges of research, the importance of literature reviews, and her experiences in publishing her work. Veronica also reflects on her aspirations for the future, the role of communication in the food industry, and the impact of AI on research methodologies.
We highlight the complexities of academic life and the importance of adaptability in the face of challenges. At the end of the episode, Adam talks about his decision to go to graduate school.
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Adam Yee interviews Ross Milne, CEO of Leaft Foods, discussing his background in engineering, his career journey, and the innovative work Leaft Foods is doing in the plant-based space, particularly focusing on the protein Rubisco. Ross shares insights on project management, the challenges of building factories globally, and the importance of planning in food production. He also discusses the unique properties of alfalfa as a raw material and the future of Leaft Foods in revolutionizing food production with sustainable practices.
US/NZ can get 20% off their
first Leaft Blade order with the code YOUROCK
when they order at LeaftBlade.com.
Also, the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco.
This year's theme is dairy, and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. Use the code "MYFOODJOBROCKS" for 50% discount. Register here
Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation.
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Tamanna Ramesh, a commercial lead at the Coca-Cola Company, shares her journey from being a "foodie" in India to navigating the corporate landscapes of Fortune 100 giants like Kraft Heinz and Coca-Cola. She reveals her tactical approach to surviving corporate bureaucracy, including her methods for color-coding her calendar to reclaim focus time and her "Five Whys" strategy for career alignment. Tamanna discusses the transition from a technical R&D background to business strategy, emphasizing how a researcher's mindset is a powerful tool for navigating the subjectivity of corporate roles and the emerging world of AI-driven innovation.
Beyond her day job, Tamanna is the founder of Spark Careers, a coaching business born from her passion for empowering STEM professionals. She provides deep insights into the "broken" U.S. immigration system, sharing how she successfully secured an EB-1 "Extraordinary Ability" visa and why she tells her clients that professional volunteering is no longer optional for those seeking career continuity in the States. Whether you are looking to scale a side hustle, integrate AI into your workflow, or master the art of upward mobility, Tamanna’s perspective offers a roadmap for high-achieving professionals to maximize their potential.
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Adam talks with Paul Schiefer, President of Amy’s Kitchen, about his remarkable journey from teenage intern to leading one of the most recognizable natural food brands in the country. Paul shares how Amy’s scaled from a family-driven startup into a national powerhouse without losing its commitment to organic ingredients, real cooking, and values-led decision making. He also discusses modernizing systems inside a fast-growing company and why technology should support people and purpose, not replace them.
The conversation goes beyond operations into impact. Paul reflects on Amy’s role in the early organic movement, lessons from expanding internationally, and how mission, sustainability, and long-term thinking shape the company’s strategy today. For anyone building a food brand—or a meaningful career in food—this episode offers an inside look at how to grow, adapt, and lead while staying true to what matters most.
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Adam Yee interviews Hydroxide, a food science content creator, who shares insights into her journey in food science, her experiences in the industry, and her approach to creating engaging content on platforms like TikTok.
They discuss the importance of storytelling in science communication, the challenges of navigating controversial topics, and the impact of content creation on personal growth. Hydroxide emphasizes the need for authenticity and consistency in content creation while encouraging aspiring creators to embrace their passions and connect with their audience.
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Mike Lee, a food futurist and innovation expert, discusses his journey into the world of food trends and futurism. He shares insights on the importance of humility in predicting the future, the role of design thinking in food innovation, and the need for empathy beyond just the consumer perspective.
Mike also explores the concept of edutainment in food media, the intersection of art and food innovation, and the significance of diverse inspirations in the creative process. He reflects on his career choices, the financial backing of innovation, and the current trends in AI and food innovation.
We also dive into the intersection of AI and food innovation, exploring how machine learning can optimize food production and flavor prediction. They discuss the implications of GLP-1 drugs on food addiction and consumer behavior, particularly in relation to ultra-processed foods. The dialogue also touches on the future of food trends, sustainability, and the evolving landscape of nutrition, emphasizing the need for a nuanced understanding of food science and consumer choices.
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Adam Yee interviews James Gourley, a partner at an intellectual property law firm specializing in the food industry. They discuss the importance of understanding intellectual property (IP) for entrepreneurs, the different types of IP, and the nuances of trademark and patent law. Gourley shares insights from his career, including the significance of writing in law, how to choose the right lawyer, and the role of trade secrets in protecting business ideas.
The conversation also touches on the impact of AI on the legal landscape and the challenges faced by food businesses in navigating legal issues.
Takeaways
James Gourley specializes in intellectual property law, particularly in the food industry.
Understanding IP is crucial for entrepreneurs in the food sector.
Writing skills are essential for lawyers, especially in drafting legal documents.
Choosing the right lawyer involves assessing their experience in specific legal issues.
Different types of IP include patents, trademarks, and trade secrets.
Trademark protection is vital for brand identity in the food industry.
Cease and desist letters can be intimidating but require careful assessment.
Trade secrets can provide a competitive advantage if properly protected.
Contracts with manufacturers should clearly outline IP rights and responsibilities.
Patents in the food industry can be complex and require careful consideration.
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Adam Yee interviews Zachary Cartwright, a principal food scientist and sales engineer at AquaLab. They discuss the integration of AI in podcasting, the importance of science communication, and the nuances of water activity in food science.
Zachary shares his journey from biochemistry to food science, emphasizing the significance of effective communication and networking in career development. The conversation also touches on the evolution of Zachary's podcast, The Drip, and how his hobbies, such as yoga and DJing, influence his professional life. The episode concludes with valuable advice for aspiring food scientists and the importance of mentorship.
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During my trip to Japan I met Schyler Cole and had a great talk with her so I decided to interview her. Her journey is very interesting!
Schyler Alexandra Cole is an Entrepreneur in Residence at Value
Create Ventures in Tokyo, building a revenue-based financing venture to fill funding gaps for SMEs and startups. Her journey into entrepreneurship began with food: while earning her BA in Economics at Stanford, her research led her to found a social enterprise creating a marketplace for culturally competent food and health resources—an experience that shaped her commitment to more equitable investment of financial, social, and human capital.
Recognizing parallels between the Southeast US and Japan in
entrepreneurship and startups, Schyler earned her Master of Public Policy from the University of Tokyo, focusing on funding strategies for diverse startups.
She has worked across venture-backed Silicon Valley startups, VC firms, and think tanks in the US and Japan, specializing in pre-seed/seed stage
investments. She advises organizations including Shibuya Startup Support and Women in Tech Japan, and shares content on the future of funding great ideas, building impactful solutions, and centering wellness across Instagram, TikTok, and Substack.
Links:LinkedIn: https://www.linkedin.com/in/schylercole
Instagram: https://www.instagram.com/schyleracole/?hl=en
TikTok: https://www.tiktok.com/@schyler.cole
Substack: https://bewelldowellnow.substack.com/about
Website: https://www.schylercole.com/
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Adam sits down with Alice Wistar, Head of Growth & Strategy at Palate Insights, for a chat about her career, her role as Chief of Staff for startups, and some insights on food service. Alice shares how she accidentally fell into her dream career from pivoting from med school ambitions to vegan gastronomy in Peru, to a crash-course MBA at Black Sheep Foods during the plant-based boom.
They unpack what a Chief of Staff actually does inside a fast-moving startup, why plant-based lamb was both a triumph and a branding trap, the maddening truth behind food-service distribution, and how real-world sensory testing is shifting away from sterile lab rooms and into restaurants and grocery aisles.
Alice also breaks down the rise of “balanced proteins,” the data chefs are giving her team, and why taste, trust, and supply chain reliability matter more than anyone wants to admit.
If you’re obsessed with food innovation, startup chaos, consumer behavior, or just love a good origin story, this episode delivers.
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Rachel Atcheson, the Executive Director of Food Policy Pathways, discusses her journey into food policy, the importance of understanding policy definitions, the role of data in shaping food policies, and the influence of lobbying. She shares insights on navigating government structures, implementing innovative programs, and building a career in food policy. Rachel emphasizes the need for collaboration and the importance of getting involved in food policy advocacy to create impactful change in the food system.
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Seth Waite shares his unique journey from studying political science to becoming a partner at a biopsychology firm. He discusses the importance of understanding consumer behavior, the transition from law school to nonprofit work, and how these experiences shaped his approach to marketing. Seth emphasizes the significance of talking to customers, understanding their emotional needs, and using data to inform marketing strategies. He also provides valuable insights for aspiring entrepreneurs and highlights innovative tools for market research.
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Satoshi Umino, CEO of Sustainable Food Asia interviewed me while I was in Japan at his office in front of a live audience. This podcast has been edited to remove the Japanese translation.
I chat about the following trends happening in the USA:
What's happening now: Protein, Tariffs, Labubu Economy
What's not happening now: Plant-based, Sustainability Initiatives, Regenerative
Trends that will persist for a decade: AI, Biotech, MAHA
Trends that are important to watch: Reactive Supply Chain, Fiber and research, The Katseye model
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In this conversation, Laurette Rondenet, CEO of Edlong Flavors, shares her journey in the food industry, the challenges of running a family business, and the importance of mentorship and leadership. She discusses the evolution of Edlong, the significance of decision-making in business, and the dynamics of company culture. Laurette emphasizes the need for awareness in the food science field and the interconnectedness of the industry, highlighting the importance of collaboration and support among competitors. She also touches on her personal branding efforts and the future of food science.
Connect with Laurette:
Website
LinkedIn
Instagram
YouTubeApple Podcasts
Edlong
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In this conversation, Tim Bradley, founder of Pennant Video Company, discusses the significance of video marketing in the B2B sector, emphasizing the importance of mid-funnel content and the buyer's journey. He introduces the 'video marketing trifecta'—differentiation, demonstration, and validation—as essential components for effective video content. Tim also shares insights on overcoming camera shyness, the differences between B2B and B2C marketing strategies, and the role of social media, particularly LinkedIn, in engaging potential clients. He concludes with practical tips for creating evergreen content and leveraging video to build trust and drive conversions.
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1In this conversation, Adam Yee shares his journey into food science, detailing his early influences, educational experiences, and the challenges he faced in the food industry.
He discusses the importance of networking, the role of AI in food science, and his entrepreneurial ventures, including product development and consulting work. Adam emphasizes the need for consistency and the value of starting small while pursuing one's passions.
He also reflects on the impact of technology on the food industry and shares insights on how to inspire the next generation of food scientists.
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