In this episode, we host Dr. Philip Hardwidge, associate director of the Center on Emerging and Zoonotic Infectious Diseases in the Department of Diagnostic Medicine and Pathobiology at Kansas State University. Dr. Hardwidge’s research focuses on understanding, treating and preventing diarrheal disease caused by bacterial pathogens. These pathogens represent important threats to food safety, biosecurity and animal health. His research team is tackling the fundamentals of biochemical interactions, leading to a better understanding of mitigation methods.  

Something to Chew On - Global Food Systems at Kansas State University

The Many Paths of Pathogens with Dr. Philip Hardwidge, associate director of the Center on Emerging and Zoonotic Infectious Diseases

In celebration of World Food Safety Day, this week we are joined by faculty from The Department of Animal Science and Industry at Kansas State University: Dr. Carla Luisa Schwan, postdoctoral fellow; Dr. Jessie Vipham, assistant professor; Dr. Randall Phebus, professor; and Dr. Sara Gragg, associate professor. World Food Safety Day aims to draw attention to foodborne risks and inspire action to prevent, detect and manage risks. This important work contributes to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. The World Health Organization and the Food and Agriculture Organization of the United Nations jointly facilitate the observance of World Food Safety Day, in collaboration with Member States and other relevant organizations. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe, mainstream food safety in the public agenda and reduce the burden of foodborne diseases globally.

Special episode: Safe Food Today for a Healthy Tomorrow

This week, Dr. Sara Gragg, associate professor of food science in the Department of Animal Sciences and Industry, discusses how and where pathogens access meat. The study of E. coli, salmonella and other toxin-producing pathogens has been a major focus of researchers at Kansas State University for many years. Gragg has presented extensively on the topic of food safety and studies processes in food safety and microbiology. Her research program investigates pre- and post-harvest issues affecting the meat and produce industries, with specific interests in addressing how pathogens contaminate food products and the application of interventions to prevent or reduce pathogen presence.

Understanding and controlling meat product contamination with Dr. Sara Gragg, associate professor of food science

In this podcast, we talk with Dr. Justin Kastner, associate professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. Kastner co-directs the interdisciplinary Frontier program, which is focused on crossing disciplinary borders, and overseeing scholarly activities for several academic units. Since food production, shipping and trade are all managed through regulation and international policy agreements, students in Kastner’s courses benefit from his experience in international trade policy at the World Trade Organization in Geneva.

A New Frontier with Dr. Justin Kastner, associate professor of diagnostic medicine/pathobiology

How do we plan to feed 9.8 billion people by 2050? Increasing the availability of sustainable, arable land through the use of modern robotics could help to expand food production, and reduce the need for destruction of forested land.   In this episode of our podcast, we talk with Dr. Dan Flippo, Patrick Wilburn Keystone Research Scholar in biological and agricultural engineering at Kansas State University, about the work he is doing to mesh state-of-the-art robotic technology with food production to move toward sustainably feeding the world past 2050.

Robotics + Ag with Dr. Dan Flippo, biological and agricultural engineering

In this episode, we welcome Dr. Stephen Higgs, university distinguished professor of diagnostic medicine and pathobiology at Kansas State University. On this episode, Dr. Higgs discusses interdisciplinary biosecurity research programs, agrosecurity and collaborative research. Higgs, who is director of the Biosecurity Research Institute, or BRI, also highlights the role the BRI will play in transitioning work to the National Bio and Agro-Defense Facility, adjacent to the K-State campus. Dr. Higgs’ research is focused on mosquito-related viral spread, but through his oversight of the BRI, he has expanded to the areas of food safety and security, plant and animal disease and zoonotic disease. 

Safe and secure with Dr. Stephen Higgs, university distinguished professor of diagnostic medicine and pathobiology

In this episode, we welcome Dr. Christer Aakeröy, university distinguished professor in the Department of Chemistry at Kansas State University. Dr. Aakeröy’s research lab focuses on supramolecular and crystal engineering. By translating molecular function into predictable intermolecular recognition, he is creating versatile pathways for improving processing, performance and shelf life of pharmaceuticals, agrochemicals, dyes, and energetic materials.

Chemistry: A dating game with Dr. Christer Aakeröy, university distinguished professor, Department of Chemistry

In this episode, we talk with Dr. Sara Rosenkranz, associate professor in The Department of Food, Nutrition, Dietetics and Health at Kansas State University. Dr. Rosenkranz's primary research is focused on the influence of physical activity, sedentary behavior, nutrition and obesity on cardiovascular and metabolic clinical health outcomes. Her work has assisted in a successful application to the Food and Drug Administration to have resistant starches four added to its definition of fiber. 

Focus on Nutrition, Behavior and Lifestyle with Dr. Sara Rosenkranz, associate professor in food, nutrition, dietetics and health.

 In this episode, we discuss one professor’s pure joy in impacting the community by keeping food safe. Dr. Valentina Trinetta's research focuses on understanding the ecology of foodborne pathogens and identifying microbial entry routes into the food supply chain. Dr. Trinetta also works on the development and implementation of antimicrobial intervention strategies to reduce and control foodborne pathogens in different commodities.

The Power of Passion: The next generation of researchers with Dr. Valentina Trinetta, assistant professor in animal science and industry

 In this episode, we welcome Dr. Vaishali Sharda, assistant professor of biological and agricultural engineering at Kansas State University. Her research focuses on the complex dynamics of food-energy-water systems. Vaishali’s modeling is based on farm management scenarios and integrates agro-hydrologic models and climate data. This research couples human activity and natural systems with applications in sustainable agriculture, water resources management and applied hydrology with particular interest in the Ogallala Aquifer and farming in the Great Plains.

Tackling the dynamics of food-energy-water systems with Dr. Vaishali Sharda, assistant professor of biological and agricultural engineering

 We welcome special guest, Futurity CEO Jack Bobo. Jack finds himself at the intersection of food, technology and design harnessing science, policy, values and communication. Bobo supports businesses that are enhancing the healthfulness and sustainability of the global food system. His study of food technology and consumer attitudes and trends helps to create a better understanding of the future of food. 

A Futurists Thoughts on Food with Jack Bobo, CEO of Futurity

Yanting Tina Shen is a Ph.D. candidate in the Department of Grain Science and Industry, Kansas State University. Her research is focused on functional improvement of plant proteins for food uses, as well as bakery chemistry. She currently works in the Cereal Chemistry Lab under supervision of Dr. Yonghui Li

Global Food System Seed Grant Scholar Spotlight: Yanting Tina Shen

In this episode, we focus on a critical element of any research endeavor — having the correct tools to do the work. The interdisciplinary research of our guest, Dr. Ryan Hansen, assistant professor of chemical engineering at Kansas State University, focuses on food and health related studies. Dr. Hanson uses innovative approaches in microfabrication, polymer science and surface chemistry to design novel synthetic biological interfaces for characterizing microbial populations.

Advancements in Measuring Techniques: our ability to understand microorganism interaction with Dr. Ryan Hansen, assistant professor of chemical engineering

 In this episode, we discuss the importance of what is in our soil and how its nutrients or contaminants effect plant growth and the food we eat. Dr. Ganga Hettiarachchi, is one of the world’s leading scientists in the fields of trace metal and nutrient chemistry in soils. Her research at K-State focuses on understanding the chemistry of both nutrient and contaminant elements in soils, with the goal of developing solutions to agricultural or environmental problems.    

Soil Chemistry: What’s In It For Us? – food science from the ground up, with Dr. Ganga Hettiarachchi, professor in the department of agronomy at Kansas State University

In this episode, we will visit with Dr. Marcellus Caldas, a self-described economic/environmental geographer. Dr. Caldas research focus remains on the analysis of land use and land cover change, environmental processes, spatial patterns, and its effect on policies and governance at different scales. Dr. Marcellus Caldas, is the Assistant Provost, International Collaboration and Educational Programs, Office of International Programs.  

Food Production and Environmental Challenges in the Rain Forests of South America - with Dr. Marcellus Caldas, Assistant Provost, International Collaboration and Educational Programs, Office of International Programs

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. Through prosperous times and depression what we eat has influenced art, music, science, relationships, and more. In this fast-paced world, we often don’t take the time to consider how food gets to our plates, the importance of what and how that food is produced and the aesthetics of food requirements and food enjoyment. Often, seemingly obscure or unrelated aspects of life circle their way back to food. 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. Join Scott and Jay as they informally discuss these points with various contributors from Kansas State University and abroad. To reach the Global Food Systems staff, email research@k-state.edu

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Something to Chew On - Global Food Systems at Kansas State U...

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