David Despain's guest appearances

David Despain

The Official Isagenix Podcast

My Food Job Rocks!

Paul Arciero

Lisa DeMayo

Anna Richards

Ben Chapman

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

Lari Hilzinger

George Lucas

Jimmy Smith

Joe Heitzeberg

Daniel Scharff

Lori Harder

David Wood

OwlTail

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to myfoodjobrocks.com/survey I met David before joining Isagenix during my first meeting in Cactus IFT, the Arizona section of IFT. When I interviewed at Isagenix about a year later, I said “wait, I know you” Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix. David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his Certified Food Scientist certification after being heavily involved in IFT. Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success. Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences! About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online.  Sponsor – FoodGrads If you are even just a little bit interested in a career in food &amp; beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&amp;D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com  Key Takeaways  How David became a part-time stock broker The best place to find quality nutrition news How David started to develop a passion for science writing from an English Professor  Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets Prep course IFT2017 When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer Best Thing about Your Job: To learn something new every day Nutrition Conferences Exercise Science Conferences Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science! How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT Notes on the CFS Course Was a 2 year process I attended 2  CFS short courses I read all of the textbooks, and I had a challenge with Food Engineering The test was a lot harder than I thought, but I passed I argued with Adam about the questions I memorized a whole lot of equations and the test didn’t have many equations Most questions had to do with problem solving. You had to know what you knew and solve a problem Some questions all sound correct but one was “most correct” Questions on the practice test were not the same! However, they were useful to getting me to practice. The organizers said to read the questions but not memorize the answers If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test Was it worth it?: Yes! CFS resources: One is always in IFT, there is an  online CFS course On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more When assigning something, ask to write 10 things about a subject Where do you recommend to get more valuable information?:  Food Science and Technology.  Nielson, Mintel. Scientific American, Outside Magazine As a writer in Nutrition, it’s important to understand that Nutrition is a process My Food Job Rocks: I get to learn every single day Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, Nutrient Timing, New ways of finding ways of having people eat their vegetables in burgers of bars Taking kale and using it in different applications What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy Dr. Michael Kolgan  Generalist vs Specialist Innovation: combining 2 different topics Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc. Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end. David Despain is mostly on twitter: @daviddespain Other Links Certified Food Scientist Product Development Product Education “Waffling” High Pressure Processing Alex Hutchinson  Villifying sugar Maltodextrin Aspartame GMOs  Omega 3 Omega 6 RCTs Patagonia

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to <a href="http://myfoodjobrocks.com/survey" rel="nofollow" target="_blank">myfoodjobrocks.com/survey</a> I met David before joining Isagenix during my first meeting in <a href="http://cactusift.org/" rel="nofollow" target="_blank">Cactus IFT</a>, the Arizona section of IFT. When I interviewed at Isagenix about a year later, I said “wait, I know you” Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix. David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his <a href="http://www.ift.org/certification.aspx" rel="nofollow" target="_blank">Certified Food Scientist</a> certification after being heavily involved in IFT. Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success. Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences! About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online. Sponsor – FoodGrads If you are even just a little bit interested in a career in food &amp; beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to <a href="http://foodgrads.com/" rel="nofollow" target="_blank">Foodgrads.com</a> Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&amp;D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out <a href="http://stevivaingredients.com/" rel="nofollow" target="_blank">stevivaingredients.com</a> to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at <a href="http://iconfoods.com/" rel="nofollow" target="_blank">ICONfoods.com</a> Key Takeaways <ul> <li>How David became a part-time stock broker</li> <li>The best place to find quality nutrition news</li> <li>How David started to develop a passion for science writing from an English Professor</li> </ul> Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets Prep course IFT2017 When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer Best Thing about Your Job: To learn something new every day Nutrition Conferences Exercise Science Conferences Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science! How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT Notes on the CFS Course Was a 2 year process I attended 2 <a href="http://www.ift.org/meetings-and-events/short-courses/cfs-prep-course.aspx" rel="nofollow" target="_blank"> CFS short courses</a> I read all of the textbooks, and I had a challenge with <a href="http://myfoodjobrocks.com/042amit/" rel="nofollow" target="_blank">Food Engineering</a> The test was a lot harder than I thought, but I passed I argued with Adam about the questions I memorized a whole lot of equations and the test didn’t have many equations Most questions had to do with problem solving. You had to know what you knew and solve a problem Some questions all sound correct but one was “most correct” Questions on the practice test were not the same! However, they were useful to getting me to practice. The organizers said to read the questions but not memorize the answers If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test Was it worth it?: Yes! CFS resources: One is always in IFT, there is an <a href="http://www.ift.org/meetings-and-events/short-courses/cfs-prep-course.aspx" rel="nofollow" target="_blank"> online CFS course</a> On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more When assigning something, ask to write 10 things about a subject Where do you recommend to get more valuable information?: <a href="http://www.ift.org/knowledge-center/learn-about-food-science/what-is-food-science.aspx" rel="nofollow" target="_blank"> Food Science and Technology</a>. <a href="http://www.nielsen.com/us/en.html?gclid=CjwKCAiAmvjRBRBlEiwAWFc1mDQyLa1-4JO5pDGTvfP4t_QPSVN8oG6qUo83NEJyl13IzAm-bOq8OBoCTiIQAvD_BwE" rel="nofollow" target="_blank"> Nielson</a>, <a href="http://www.mintel.com/" rel="nofollow" target="_blank">Mintel</a>. <a href="https://www.scientificamerican.com/" rel="nofollow" target="_blank">Scientific American</a>, <a href="https://www.outsideonline.com/" rel="nofollow" target="_blank">Outside Magazine</a> As a writer in Nutrition, it’s important to understand that Nutrition is a process My Food Job Rocks: I get to learn every single day Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, <a href="https://www.bodybuilding.com/fun/berardi54.htm" rel="nofollow" target="_blank">Nutrient Timing,</a> New ways of finding ways of having people eat their vegetables in burgers of bars Taking kale and using it in different applications What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy <a href="https://www.colganinstitute.com/" rel="nofollow" target="_blank">Dr. Michael Kolgan</a> <a href="https://www.cleverism.com/ultimate-career-choice-generalist-vs-specialist/" rel="nofollow" target="_blank"> Generalist vs Specialist</a> Innovation: combining 2 different topics Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc. Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end. David Despain is mostly on twitter: <a href="https://twitter.com/daviddespain?lang=en" rel="nofollow" target="_blank">@daviddespain</a> Other Links <a href="http://www.ift.org/certification.aspx" rel="nofollow" target="_blank">Certified Food Scientist</a> <a href="http://myfoodjobrocks.com/pd-job/" rel="nofollow" target="_blank">Product Development</a> <a href="https://www.indeed.com/q-Product-Education-Specialist-jobs.html" rel="nofollow" target="_blank">Product Education</a> <a href="https://www.urbandictionary.com/define.php?term=waffling" rel="nofollow" target="_blank">“Waffling”</a> <a href="http://www.hiperbaric.com/en/high-pressure" rel="nofollow" target="_blank">High Pressure Processing</a> <a href="https://www.runnersworld.com/person/alex-hutchinson" rel="nofollow" target="_blank">Alex Hutchinson</a> <a href="https://www.psychologytoday.com/blog/how-risky-is-it-really/201303/the-bitter-battle-over-sugar" rel="nofollow" target="_blank"> Villifying sugar</a> <a href="https://en.wikipedia.org/wiki/Maltodextrin" rel="nofollow" target="_blank">Maltodextrin</a> <a href="https://en.wikipedia.org/wiki/Aspartame" rel="nofollow" target="_blank">Aspartame</a> <a href="https://www.nongmoproject.org/gmo-facts/" rel="nofollow" target="_blank">GMOs</a> <a href="https://www.webmd.com/healthy-aging/omega-3-fatty-acids-fact-sheet" rel="nofollow" target="_blank"> Omega 3</a> <a href="https://en.wikipedia.org/wiki/Omega-6_fatty_acid" rel="nofollow" target="_blank">Omega 6</a> <a href="https://en.wikipedia.org/wiki/Randomized_controlled_trial" rel="nofollow" target="_blank">RCTs</a> <a href="https://en.wikipedia.org/wiki/Patagonia" rel="nofollow" target="_blank">Patagonia</a>

Ep. 098 - How to Be A Certified Food Scientist Without Being a Food Scientist with David Despain, Director of Science Communications at Isagenix International

Coffee is a funny subject. There are several myths out there claiming it’s bad for you while others claim you can drink as much of it as you want. So, what’s the truth? David Despain gives you a scientific look into coffee, its benefits, and why Isagenix Coffee is leading the way with a better option for perking up. He also explains the difference between Isagenix Premium and USDA-Certified Organic blends. This is a great listen for coffee lovers and those of you looking to add more pep to your step.To learn more, visit IsagenixHealth.net.

Coffee is a funny subject. There are several myths out there claiming it’s bad for you while others claim you can drink as much of it as you want. So, what’s the truth? David Despain gives you a scientific look into coffee, its benefits, and why Isagenix Coffee is leading the way with a better option for perking up. He also explains the difference between Isagenix Premium and USDA-Certified Organic blends. This is a great listen for coffee lovers and those of you looking to add more pep to your <a href="http://step.To" rel="nofollow" target="_blank">step.To</a> learn more, visit <a href="http://IsagenixHealth.net" rel="nofollow" target="_blank">IsagenixHealth.net</a>.

Got Questions About Coffee? Isagenix Director of Science Communications David Despain has Answers.