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Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at wolfingdownfoodscience@ncsu.edu. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/
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Send us Fan Mail In this energizing episode, we chat with TEDx Speaker and Champion of Molecular Literacy, Dr. Colleen Kelley. Colleen is a science and chemistry teacher, a bilingual author, an Army veteran, and TEDx speaker. Her educational range is impressive. She has taught classes from K-12 through the university. Colleen has an amazing ability to communicate enthusiasm about science through public speaking, podcasts, and video. Colleen has used cartoon chara...
Send us Fan Mail This episode was recorded live at the BakingTECH 2026 meeting in Chicago with our guest, Heather Simpson. Heather Simpson has built a diverse career in the food industry, leveraging her Food Science education from Purdue University. Her journey began at Mars Corp's DoveBar plant gaining experience in production. She then transitioned to the dairy industry, working with a hydrocolloid ingredient company to support McDonald's shake and soft serve products, deepening her experti...
Send us Fan Mail In this episode we've "escaped" our ordinary format to talk with three amazing guests at once: Clint Stevenson, NC State Professor and Distance Ed CoordinatorDave Seddon, Co-Founder and Chief Safety Officer at FoodReadyDavid Wilson, Chief Creative Officer at Intoxicated by Riddles and Co-Founder of the True/False Film FestThe topic? Clint, Dave, and David's collaborative project using the concept of escape rooms to teach food safety skills. For the beta-test...
Send us Fan Mail To start out the new year, we're recapping PodFest 2026, which wrapped in mid January and looking ahead to BakingTECH 2026. Podcast was about every type of podcast and every aspect of podcasting you can think of, while BakingTECH is really focused in on the commercial baking industry. In this episode, we talk about some of the surprising and cool things about PodFest, including what Pecha Kucha is and training with stand-up comics. To our surprise and deligh...
Send us Fan Mail It has been a great 2025 for WDFS. We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life. We welcomed Stella as our podcast editor. We had our first Spanish/English bilingual podcast. We were pleasantly surprised to be invited to do a live podcast at the American Society of Baking annual conference. Incredibly (for us, anyway) the podcast is now...
Send us Fan Mail Dr. Arnie Sair is a third generation Ph.D. food scientist, a returning guest to WDFS, and Head of Global Quality & Food Safety at Bunge. Arnie returns to WDFS with a new endeavor: the Core Ready™ leadership program. Core Ready is focused on building the soft skills and leadership habits students need to thrive in the workforce from day one using the FORM TUF ABS™ approach. In this episode, Arnie explains what each letter of FORM TUF ABS™ means and how ea...
Send us Fan Mail Join us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world. Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-...
Send us Fan Mail April Hix Morrison is an alumna of our department and has, for the last 17 years, served as our professional Academic Advisor across all three of our Food, Bioprocessing, and Nutrition Science majors. A big part of April’s job is helping students’ thrive at NC State. To aid in this, NC State University, and many others, have implemented Clifton Strengths assessments to help students discover and develop their greatest talents. April became a Clifton Strength...
Send us Fan Mail Dr. Katie McKee is an Associate Professor and Leadership Educator in the Department of Agricultural and Human Sciences at NC State University. Her work focuses on transformative leadership and its application to solving complex challenges to enable communities to thrive. Her research and extension efforts, including the Agents for Change program, a center on developing leadership capacity among youth, college students, and professionals to address "big, messy challenges" in t...
Send us Fan Mail In our first English/Spanish bilingual episode we talk international science communication with agronomist Dr. Dr. Maria Luz "Malu" Zapiola. Malu is equally comfortable giving lectures in university classroom or (out standing) in the middle of a wheat field. Note: We switch from English to Spanish at 20:20. Dr. Maria Luz "Malu" Zapiola earned her Master's in Crop Science and Genetics, as well as her Doctorate in Agronomy and Crop Science at Oregon State University. ...
Send us Fan Mail Dr. Fernanda Santos’ route to food science was not direct. But one thing is for sure, she has found a home in food science at NC State University. Dr. Santos teaches 13 classes at NC State, one of which is a project-based class for seniors in food science and bioprocessing. Through collaboration with faculty and industry, she is giving students real-world experience. We are excited to hear about her path to food science and her newest collaboration wit...
Send us Fan Mail Food waste. It’s been called the world’s dumbest problem. Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer? This is not because farmers are wasteful. Far from it. It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes). Food waste is not just an economic problem, although it can dr...
Send us Fan Mail Chief Warrant Officer 5* Terrence Ward is a year 2016 alumnus of the Food, Bioprocessing, and Nutrition Sciences Department at NC State University. Terrence discovered his interest in Food Science during his service in the US Army. Today, as part of his continuing Army career, he audits food processing facilities around the US and around the world to assure that the food produced and sold is safe for the US Armed Forces. He uses his extensive experienc...
Send us Fan Mail Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bunge. 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 (wh...
Send us Fan Mail We all love a good story, and Dr. Leann Jaykus, a professor emeritus at NC State University, has some good ones to tell. As a virologist she has unique insights into food safety. We talk to Leann about cruise ship food safety, norovirus, coronavirus, vomit machines, and, oh yes, mentoring on this episode. 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 co...
Send us Fan Mail After graduating from NC State, Mandy Taylor spent time in product development for a variety of food companies. Her years of experience gave her the knowledge and desire to foster career growth in others by managing the summer intern program in research and development at Mars Wrigley. We talk to Mandy about her time in product development and what she sees as the most challenging and rewarding parts of working with and fostering new food scientists. And we have a...
Send us Fan Mail Our world is complicated! Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions. Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years. Her experience and desire to help people prompted her shift to consulting. She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights...
Send us Fan Mail Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student. Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texa...
Send us Fan Mail This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story. Anyone who has met Joey knows the energy and positivity he brings to the room. Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia. Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute) Post-Harvest Process an...
Send us Fan Mail Dr. Ryan Dowdy is the founder and CEO of READYBAR. Previous to that, Ryan worked as Chief of Staff to the CTO at EVERY, an "all protein, no meat" company, as a Science and Technology Analysis Manager at the Good Food Institute, and at NASA as Food System Manager for the International Space Station. He has appeared on Rhett & Link's Good Mythical Morning, has written for the Washington Post, and was featured on the NPR Program Shortwave. I first met Ryan ...
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