Something to Chew On

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 food systems, celebrate the progress we have made, and debate the best ways for humans to proceed forward into the future.

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Captioned episodes are available on our YouTube page.

The impact and importance of feeding the world: Researching the sustainable production of grain-based food

Dec 1, 2022

The study of cereal grains comes in many forms, from the fundamental investigation of grain components and their functionality, to processing technologies, to the development of healthy food products ready for consumption.

In this podcast, we welcome Sajid Alavi, professor of grain science and industry, to discuss the...

Science impacts life and life impacts science: A conversation about family, food safety and technology

Oct 25, 2022

When a mechanical engineer, a microbiologist and a food scientist collide, big things happen in a very small way. The old adage, “it takes a village,” appropriately describes the importance of an interdisciplinary approach to solving food challenges.

In this podcast we talk with Dr. Shih-Kang "Scott" Fan, professor...

Food and life challenges: A discussion with Ukrainian ag economist and refugee, Antonina Broyaka

Sep 15, 2022

The country of Ukraine is a major worldwide producer of cereal grains and cooking oils. The recent Russian invasion of Ukraine has put food security at risk for many parts of the world. Our guest for this episode is Antonina Broyaka, former dean of the faculty of economics and entrepreneurship at Vinnytsia National...

The future of food in Liberia: The need for agricultural development and evolution of the food system

Aug 15, 2022

This summer, 24 recipients from the 2022 Mandela Washington Fellowship for Young African Leaders program joined K-State faculty in learning about leadership in civic engagement.

In this episode, we are pleased to welcome one of those participants, Saykwayee Harmony Henry from the Republic of Liberia. Saykwayee is a...

How basic research can improve the food we eat

Jul 12, 2022

This podcast episode features a team of K-State lipid researchers to help us understand food through basic lipid research and how this work improves what we eat. For this conversation, we welcome Ruth Welti, distinguished professor of biology and director of the Kansas Lipidomics Research Center; Kathrin Schrick,...