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Our lives are frequently and significantly affected by food. Because we must eat to survive, many human cultures have developed with food at their very core. The goal of this podcast is to explore the complexity and nuance of the global food system, celebrate the progress we have made, and debate the best ways for humans to proceed forward into the future. 

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  2. Perspectives On Food Chemistry - the importnace of understanding the fundamental and applied science of food, with Dr. Gordon Smith, professor in grain science and industry, head and IGP Institute Director.

Perspectives On Food Chemistry - the importnace of understanding the fundamental and applied science of food, with Dr. Gordon Smith, professor in grain science and industry, head and IGP Institute Director.

Jul 28, 2020

In today’s podcast we have the opportunity to talk with Dr. Gordon Smith, professor in the department of grain science and industry and head of the International Grains Program (IGP) at Kansas State University. Dr. Gordon’s background in the study of basic science followed by work in the food processing industry provides him with a unique perspective on the understanding of the chemistry of food in an applied setting.  

With a strong basic chemistry background, Gordon’s career has taken him through large-scale food processing, working in areas as diverse as hot dogs, breakfast sandwiches, and bakery goods. Through his passion for understanding the science behind food, supporting research, and providing guidance to the next generation of scientists, Gordon is focused on helping to solve critical challenges in food production and food safety.