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PODCAST

My Food Job Rocks!

My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today. He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting and

business careers

All Episodes

56:23

Dig In: What We See, On Food Trends, Branding and...

My Food Job Rocks! ·

2025/08/07

Fred Hart is a brand consultant, creative director, and design strategist obsessed with building and studying CPG brands. Over the last decade, he's built a 30-person branding agency, transformed over 137 CPG brands, won an industry record 5 Designalytic Design Effectiveness Awards in the last five years, and been entrusted by visionary founders and Fortune 500 companies to craft strategic design that moves businesses forward. Fred shares his journey from running a successful design agency to

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71:56

Making Science Easy with Great Marketing Campaigns...

My Food Job Rocks! ·

2025/07/31

Matt Roszell is an award-winning storyteller and communications leader with 25+ years of experience across biotech, tech, food and consumer brands. He now consults with companies—from startups to industry leaders—on brand and media strategy, investor communications, crisis communications and employee culture. He’s an expert in designing and delivering blockbuster branded media strategies that break through crowded channels. In just the past five years, his work has generated nearly 3 billion media

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73:50

Dig In: Honest Lessons Winding Down Haven's Kitchen...

My Food Job Rocks! ·

2025/07/24

Alison Cayne shares her journey from urban planning to founding Haven's Kitchen, a cooking school that evolved into a consumer packaged goods brand. She discusses the challenges of navigating the food industry, the harsh realities of retail economics, and the impact of venture capital funding on food brands. Alison reflects on the lessons learned from shutting down Haven's Kitchen and emphasizes the importance of understanding the food ecosystem, knowing your target audience, and building a strong

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63:06

From Corn to Duckweed - The Insider’s Insight of The...

My Food Job Rocks! ·

2025/07/17

In this episode, Adam chats with Yadu Dar about his career at Ingredion and his job at Plantible. They chat about the ingredient industry, how it has evolved since back in the day, and the challenges of working in a small less-than-a-decade old company versus a century old behemoth. Yadu gives great knowledge and insights in ingredient functionality as his team at Plantible explores the function of lemna leaf/duckweed, Learn more about your ad choices. Visit megaphone.fm/adchoices

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54:53

Dig In: Cool Tools for Regulatory Work (Doing the...

My Food Job Rocks! ·

2025/07/10

In this conversation, David Lennarz, co-founder and president of Registrar Corp, shares his extensive experience in the food industry and the importance of FDA compliance. He discusses the challenges and complexities of navigating regulatory requirements, the impact of tariffs on importers, and the role of technology in ensuring food safety. David also provides insights into current trends in the food market, the implications of changes in FDA administration, and offers advice for small businesses

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66:49

A Non-Profit That Inspires One Million Public School...

My Food Job Rocks! ·

2025/07/03

Nancy Easton, founder and executive director of Wellness in the Schools, discusses the importance of nutrition and wellness in schools, the challenges faced by food service directors, and the impact of community engagement and partnerships in promoting healthy eating among children. She shares her journey in establishing Wellness in the Schools, emphasizing the need for scratch cooking and the role of volunteers in supporting these initiatives. The discussion also touches on current trends in

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47:32

Dig In: How Food Experts Work With Influencers with...

My Food Job Rocks! ·

2025/06/26

In this conversation, Felice Thorpe, founder of Felice Foods, shares her extensive experience in the food industry, particularly in dairy and cheese. She discusses her approach to influencer marketing, the importance of brand positioning, and the unique challenges faced by both small and large food brands. Felice emphasizes the significance of understanding consumer expectations and market trends, while also providing insights into the current state of the dairy industry. She concludes with

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75:12

How to Survive Food Tech with Fun, Laughter, and...

My Food Job Rocks! ·

2025/06/19

Adam and Robert Mulligan discuss Robert's journey in the food science industry, touching on his educational background, various roles in manufacturing, consulting, and product development, particularly at Keurig and Motif FoodWorks. They explore the challenges and innovations in food tech, the importance of sensory analysis, and the impact of good coworkers on job satisfaction. Robert shares insights on flavor science and the current state of the food tech industry, reflecting on his experiences

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64:42

Dig In: How This Small Business Is Dealing With...

My Food Job Rocks! ·

2025/06/12

Jia Liao, founder of Hot Pot Queen, shares her journey of launching her food brand, which is rooted in her family's legacy. She discusses the challenges of manufacturing and shipping products from China to the U.S., including navigating tariffs and customs. Jia emphasizes the importance of authenticity in her products and the need for transparency in business operations. She also shares her experience of starting a YouTube channel to document her entrepreneurial journey and connect with her

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69:13

It's Never a Linear Path with Jenny Du, SVP of Apeel...

My Food Job Rocks! ·

2025/06/05

Jenny Du, SVP of operations and co-founder of Apeel Sciences, shares her journey from a high school chemistry enthusiast to a leader in food preservation technology. She discusses her academic background in engineering chemistry, her research experiences, and the innovative solutions her team is developing to combat food waste. The conversation delves into the science behind their plant-based coating technology, which mimics the natural protective layers of fruits and vegetables, and highlights

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57:10

Dig In: CAPEX, OPEX and Building Manufacturing Plants...

My Food Job Rocks! ·

2025/05/29

In this episode, Adam Yee interviews David Ziskind, managing partner at Mack Global Advisors, focusing on the intricacies of building food and beverage facilities. David shares his journey into the industry, emphasizing the importance of understanding facility infrastructure, sanitary design, and the differences between brownfield and greenfield projects. The conversation delves into the financial aspects of construction, explaining CAPEX and OPEX, and discusses the challenges faced in the food

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58:18

Growing Monkfruit in Watermelons – All About Plant...

My Food Job Rocks! ·

2025/05/22

In this conversation, Matt DiLeo, VP of R&D at LO Life Systems, discusses his journey in plant biotechnology, the importance of plant pathology, and the role of genetic engineering in food production. He shares insights on the startup culture in biotechnology, the transition from academia to industry, and the innovative approaches ELO Life Systems is taking in molecular farming to produce natural sweeteners. The conversation highlights the challenges and opportunities in the ag biotech sector

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60:01

Dig In: What Keeps the Flavor Industry Up at Night...

My Food Job Rocks! ·

2025/05/15

In this conversation, Adam and Alex Wendling delve into the intricacies of the flavor industry, exploring Alex's journey into flavor development, the art and science behind creating flavors, and the challenges of managing supply chains. They discuss the shift from traditional food products to supplements, the competitive landscape of flavor houses, and the increasing regulatory demands in the industry. Alex shares insights on the excitement of working in a constantly evolving field and the

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57:38

Telling Bizarre Stories Through Food and Immersive...

My Food Job Rocks! ·

2025/05/08

Join Adam Yee has he chats with Andrew Zimmern about his career, advice on trying new food and about his new show, Wild Game! Adam then talks about his sabbatical and the food in 9 different countries. Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef,writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the

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53:53

Dig In: Peas and Tariffs a History with Nicole...

My Food Job Rocks! ·

2025/05/01

Nicole Atchison, CEO of Puris Holdings, shares her journey in the food industry, focusing on the evolution of Puris from a seed breeding company to a leader in pea protein production. She discusses the importance of innovation in overcoming taste challenges associated with pea protein and delves into the complexities of the global supply chain and trade dynamics affecting the pea market. In this conversation, Nicole discusses the evolving landscape of the pea market, particularly focusing on the

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77:37

Living a Life of Action and Good with Nick Cooney,...

My Food Job Rocks! ·

2025/04/24

Nick Cooney shares his journey from a journalism major to becoming a managing partner at Lever VC, discussing his diverse career in nonprofit work focused on animal advocacy and the transition to food technology. He elaborates on the establishment of Lever VC and Lever Foundation, their missions, and the impact they aim to create in the food and agriculture sectors. Nick also addresses current trends in food tech, the challenges faced in the market, and his insights on investment strategies

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48:58

Dig In: How to Approve Cultivated Fat with Saam...

My Food Job Rocks! ·

2025/04/17

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

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55:08

How This CPG Company Uses AI to Make Food Products...

My Food Job Rocks! ·

2025/04/10

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

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80:50

Dig In: A Sensory Professor's Dream Lab with Dr. Amy...

My Food Job Rocks! ·

2025/04/03

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

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61:51

Why John Madden's Grandson Did Food Science with Jack...

My Food Job Rocks! ·

2025/03/27

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

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359 results

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