Food Science Interview: Research Chef Kyle Shadix, PepsiCo скачать в хорошем качестве

Food Science Interview: Research Chef Kyle Shadix, PepsiCo

In this STEM Career Interview, we speak with Kyle Shadix, Director, Global Beverage Early Stage Innovation / Consumer & Culinary Science and Technology at PepsiCo. This interview was recorded as part of our NYSCI STEM Night: Unconventional Careers in STEM (held in April, 2021). The conversation has been lightly edited for brevity. This video was produced by the Alan J. Friedman Center for the Development of Young Scientists, at the New York Hall of Science (NYSCI). FOLLOW US! Instagram: @ExplainerTV Twitter: @Explainer_TV Facebook: facebook.com/nysciexplainers Web: nysci.org/learninglab/youth-development More about Kyle: Chef Kyle Shadix, CCC, CRC, MS, RD is the only Certified Research Chef (CRC) in the world who is also a Registered Dietitian (MS, RD). A culinary-nutrition food scientist, Chef Kyle supports breakthrough innovation for PepsiCo Global R&D, Beverage, where he develops new product platforms and culinary innovations to enhance brand portfolios. Kyle is uniquely qualified in his role as a certified chef (CCC), Registered Dietitian, food scientist, and food safety expert. With more than 20 years in the food business, Kyle has a proven record of leading food and beverage innovation that have delighted consumers and driven impressive results. https://pepsicoschoolsource.com/pepsi... TRANSCRIPT: My name is Kyle Shadix. I’m a research chef at PepsiCo. I work in product development, and you know, I'm a food scientist. I have a an undergrad in food science, and I have a master's in clinical nutrition and dietetics. I'm currently pursuing my PhD at Rutgers and in two weeks. I will have finished the last class of my academic life which is an engineering class, which is very challenging. And I've been trained, the culinary arts, the CIA, and Le Cordon Bleu in Paris. So I still, I just can't stop studying. I guess you touched on the fact that a lot of people don't think of a company like PepsiCo as having, you know, being filled with scientists! I mean, there's so… For me, it's the other way around. It's, there's so many scientists. So many PhD’s. So much research going on, you know, so many, you know, new products. It's you know, food science actually is, is is to me, the most cool and exciting STEM career, because it make sense! Right? You know you take math, you do and you know, like calculus – you do, you know, biology – and high school and chemistry, you know, it's all theory, right? But once you leave that and you go back, you go to college and you suddenly are in a food science program, for example, you're not in chemistry anymore. You're in food chemistry. You're in food, microbiology, you know, your’re food engineering. So it's suddenly, you're applying those, that, those principles and it makes so much sense. And I just love the application of science to food because really, this idea of application meaning applying what your skill set. So like people like in my world, of research chefs, we, we create things in a kitchen, and we create, like if we wanted to create a new beverage or like if we wanted, when we were working on a potato chip that was called like, a loaded baked potato. That was the flavor. We didn't just go call and say, send us some flavors of baked potatoes. And you know, we actually made baked potatoes and we had to figure out, what – does it have sour cream on it, does it have cheese, chili on it. What does it have? Who's our target? And then get those customers and consumers in this, in the room and like, give them the baked potatoes. And later translate that into something that we can manufacture and scale up and we do that for beverages. We did that for a beverage in ah, in Japan. Where, in Japan they celebrate New Year or Christmas with a strawberry shortcake. So, you know, I think the application of food to science is something that it's a lot of fun and interesting and fascinating, and they’re my favorite people. And with all of our vendors, our application scientists are so cool, because that's where that creativity kind of merges over. Cause a lot of people think scientists aren’t creative. Some people on this call may be thinking, they're not creative, but don't underestimate yourself. You know, you might be more creative than you realize. And certainly, there are some people who are more creative and less creative – but it's a, it's a continuum, right? It's a spectrum.