Latest Episodes

Ep. 285 – [Taiwan] How Restaurants and Foodtech can collaborate with Karen Chiu, Senior Brand and Business Development at Lypid

Today we’re interviewing Karen Chiu, Senior Brand, and Business Development Manager at Lypid Food. A […]

May 11, 2023

Ep. 284 -[Taiwan] A Dive into Taiwan’s FoodTech Ecosystem with Evelyn Sun, Investor Manager at Foodland Ventures

Today we’re interviewing Evelyn Sun, Investment Manager at Foodland Ventures, a VC firm in Taiwan. […]

May 4, 2023

Ep. 283 – [Taiwan] Insights and Lessons from a Decade in Taiwan with Mai Bach, Co-Founder of Oohchacha

Today we’re interviewing Mai Bach, Co-founder and CEO of Oochacha, one of the first vegan […]

April 27, 2023
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Weekly Stew - Articles

Feasts and Famines

A few of my friends have announced the closure of their businesses. Some are food […]

April 14, 2023

Food Industry Predictions 2023

I’m not sure how I feel about making predictions. It’s generally not a very good […]

December 23, 2022

What is Precision Fermentation?

What is it? Precision fermentation is where we can produce a key, functional molecule using […]

December 2, 2022
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Veronica Hislop: The Flavor Investigator

Flavor Investigator: Green Tea

Green tea is the worlds most popular beverage and has a rich history that dates […]

February 7, 2018

Flavor Investigator: Turmeric

According to the Campbell’s Culinary Trendscape of 2018 it is expected that earthy flavours will […]

January 31, 2018

Flavor Investigator: Black Pepper

Seated at even the most basic of restaurants in the US and UK is an […]

January 24, 2018
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Disruptive Ingredients with Amanda Golebiewski

Disruptive Ingredients: Eggs

Written by: Amanda Golebiewski Almost everyone is familiar with the causality dilemma, “Which came first: […]

November 5, 2020

Disruptive Ingredients: Non-Dairy Cheese

Written by: Amanda Golebiewski After I tell people I’m a vegetarian, the subsequent question is […]

October 22, 2020

Disruptive Ingredients: Chickpeas (Garbanzo Beans)

Written by: Amanda Golebiewski As more people begin to explore flexitarianism, vegetarianism, and veganism, companies […]

October 8, 2020
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Carrie's Corner

Nut Butter Overload! Weighing Priorities

Though I hate to be timely with all the news about RXBar, let’s talk about […]

December 19, 2018

New Brand, Modern Demands? Think Pack

This is an interesting case study. Smart Ones launched their brand, Smart Made and it […]

December 5, 2018

Design By Impression: Creating a Streamlined Better-for-You Story

Organic, Vegan, Supports Farmers, Omega 3’s, Clean Label, Unique Flavor. We all want this, but […]

November 28, 2018
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Food Science Global - Hear From Students Around the World

Food Science Global: Europe

*Adam note: Really cool to have Colin describe his unique European experience in this guest […]

May 16, 2018

Food Science Global: Canada

Adam’s Note: This post was originally posted on the Foodgrads blog. I was very impressed […]

April 6, 2018

Food Science Global: Colombia

Adam Note: Alejandro contacted me on LinkedIn and we share links with each other from […]

March 30, 2018
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The "Why" Series by Julia Lamphear

Why Cutting Onions Makes You Cry

Onions are part of the genus Allium, along with garlic, leeks, shallots, and chives. Like […]

June 27, 2018

Why Is Vanilla So Expensive?!

Bakers and vanilla latte drinkers might have noticed the increase if price of vanilla and […]

June 20, 2018

Why Does Gelatin Make Liquids Set Solid?

Gelatin and the brand name “jell-o” are often used interchangeably. While both are made from […]

June 13, 2018
Welcome To The My Food Job Rocks! Podcast Website

The My Food Job Rocks! Podcast was developed to inform people about cool jobs in the food industry.

Every Monday morning, we interview people from all walks of life from jobs ranging from Product Developers, Sales Managers, Food Writers, and CEOs. As long as they love what they do, then we listen!

We ask our guests about what they do, why they do it, and then dive into fun and informative questions ranging from upcoming food trends to their favorite kitchen utensil.

Do you like what we do? We take virtual high fives as payment but let us know what you think, who we should interview, and how we can improve by emailing me at podcast@myfoodjobrocks.com

 

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