In 2019, the global food and grocery market was valued at USD 11.7 trillion and is anticipated to increase at a CAGR of 5% from 2020-2027. As a massive part of global industry, the food we eat is not only critical to our economy and our health, but also a huge factor in our quality of life. It not only nourishes our bodies, but also brings people together, carries on traditions and evokes nostalgia. This episode of the Agilent podcast will take a closer look at what we are consuming in order to try to shed light on the science behind the food we eat. Interviewees include:
Mary McBride Ph.D.: Associate Vice President, Applied Markets and Regulations at Agilent Technologies.
Devin Peterson, Ph.D.: Distinguished Professor of Food, Agricultural, and Environmental Sciences in Flavor Science, the Ohio State University.
Mahaletchumy Arujanan, Ph.D.: Global Coordinator of the International Service for the Acquisition of Agri-biotech Applications (ISAAA), and Executive Director of the Malaysian Biotechnology Information Centre (MABIC).