My Food Job Rocks!

Saam Shahrokhi, CTO of Mission Barns, discusses the seven-year journey of creating cultivated fat products, particularly focusing on the challenges and successes of gaining FDA approval. He shares insights into the strategic decision to focus on fat over muscle in cultivated meat, the scientific processes involved, and the regulatory hurdles faced along the way. The conversation highlights the importance of product quality and cost in driving consumer behavior and the potential for cultivated fat to revolutionize the food industry.

Saam discusses the engineering challenges and regulatory landscape surrounding the cultivation of fat cells for food products. He elaborates on the optimization of bioprocesses, the upcoming product launches, and the future of the cultivated food industry. Shahrokhi also shares valuable insights and advice for those working in deep tech, emphasizing the importance of hard work, motivation, and adaptability in the face of challenges. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this conversation, Chaz Flexman, CEO and co-founder of Starday Foods, discusses the innovative use of AI technology in food product development, his career journey, the importance of supply chain management, and the dynamics of choosing co-founders. He emphasizes the significance of understanding consumer trends and the role of data in creating successful food products.

The discussion also touches on the challenges of retail metrics and the need for a robust strategy in the food industry. Chaz discusses the innovative approach to product development in the food industry, emphasizing the importance of data-driven decisions and the integration of AI technology. He shares insights on the challenges and opportunities within the food landscape, the significance of understanding consumer needs, and the entrepreneurial journey of taking risks and navigating uncertainty. Flexman also highlights the unique offerings of his company, Starday Foods, and the evolving trends in health-conscious products. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Amy Lammert discusses her journey in the field of food science, focusing on sensory science and product development. She highlights the challenges of teaching product development in academia, the importance of collaboration between industry and education, and her personal experiences transitioning from industry roles to a professorship at Cal Poly.

We chat about the evolving nature of food science and the necessity of integrating sensory science into food education.Amy discusses her journey into sensory science, the development of the sensory program at Cal Poly, and the establishment of a new state-of-the-art sensory lab. She emphasizes the importance of practical experience in academia, the collaborative nature of her work with students, and the lab's role in facilitating industry partnerships for sensory testing. The conversation highlights the challenges and successes in building a sensory program that meets both educational and industry needs.

Lammert shares her passion for teaching food science and the importance of real-world experiences in education. She discusses the excitement of engaging students with industry partners, the need to adapt to changing consumer preferences, and the value of scrappiness in learning. The conversation highlights memorable moments in education, the role of passion in teaching, and the significance of trust in student-teacher relationships. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this engaging conversation, Jack Madden shares his journey from being a graduate student at Cal Poly to discovering his passion for food science. He discusses the influence of his famous grandfather, John Madden, on his life and career choices, the importance of effective communication in both sports and science, and how he found his niche in the food industry. Jack also reflects on his experiences in the food science department, the challenges he faced, and the opportunities that arose from his involvement in research and community activities.

In this conversation, Jack Madden shares his journey through food science, discussing his passion for culinary innovation and the importance of research. He reflects on his experiences in graduate school, his aspirations for a doctorate, and the insights gained from internships in the food industry. Jack emphasizes the value of hands-on experience and involvement in academia, offering advice for aspiring food scientists.

Jack Madden is a 1st year food science graduate student at Cal Poly San Luis Obispo. His current research is in the valorization of carrot pomace. Jack's looking at incorporating the carrot juice byproduct into burger patties as well as making an extruded puffed snack with bean and rice flour along with the carrot pomace. Jack completed his undergraduate at Cal Poly in food science, and during that time he was heavily involved in research, ranging anywhere from determining functional properties of carrot pomace to incorporating insect protein into Italian food. He was also heavily involved in the sensory team at Cal Poly. Outside of school, Jack enjoys experimenting with new recipes in the kitchen and playing cards with friends to unwind. In his undergrad he was hosting Sunday night dinners where he tries out new dishes and shares them with others. He finds that cooking and card games offer a creative and social balance to his research work

Jack's LinkedIn: https://www.linkedin.com/in/jackmadden9/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Jamie Valenti-Jordan shares his extensive experience in the food industry, discussing his journey from working in large corporations to founding his own consulting firm, Catapult. He emphasizes the importance of commercialization, investment strategies, and the challenges faced by startups in achieving profitability. Jamie also highlights the significance of innovative solutions in food production and the need for standard equipment in the industry. In this conversation, Jamie Valenti-Jordan discusses her journey in the food industry, focusing on identifying market gaps, building a network of expertise, and addressing the fractional needs of emerging brands. He emphasizes the importance of community engagement through organizations like Startup CPG and IFT, and shares insights on common commercialization challenges faced by new brands, particularly in their relationships with co-packers. Jamie highlights the complexities of product development and the necessity of understanding operational costs to ensure profitability.

Jamie Valenti-Jordan is the Program Manager for the Food Finance Institute, which provides business resources and training for food & ag entrepreneurs. Prior to this, he has spent his 20 year career at Campbell Soup, Del Monte Foods, and JUST in process R&D, engineering, and operations before starting Catapult Commercialization Services Inc, an 80-person consulting group focused on providing technical and operational solutions for food and beverage companies. During his career, he has installed over $100M in capital equipment, commercialized over 2000 products, and received a patent in tomato peeling. He taught Food Engineering and Food Processing at Mount Mary University. He serves on the Board of Directors for IFT and is a strong advocate for emerging and scaling brands. He also serves as Den Leader for his son and Dungeon Master for his weekly D&D campaign.

Find Jamie here https://foodfinanceinstitute.org/ [email protected] catapultserv.com [email protected] naturallywisconsin.org [email protected] https://www.linkedin.com/in/fvmh97c/ bit.ly/jamie-vj

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