Oh For Food's Sake
A podcast by Amy Wilkinson, Lucy Wager - Giovedì
170 Episodio
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From Anaphylaxis to Advocacy: Julianne Ponan on Allergy Education
Pubblicato: 26/9/2024 -
The Hidden Struggles of Food Product Developers
Pubblicato: 19/9/2024 -
From Qualitative Insights to Quantitative Data: a Balanced Approach to Market Research
Pubblicato: 12/9/2024 -
From Nutritionist to Product Development Manager: Georgina Earing’s Journey
Pubblicato: 5/9/2024 -
Summer Rewind - Time Management
Pubblicato: 29/8/2024 -
Summer Rewind - Emotional Intelligence
Pubblicato: 22/8/2024 -
Summer Rewind - Why Your Mindset Matters At Work
Pubblicato: 15/8/2024 -
Summer Rewind - Letting Go Of Perfectionism
Pubblicato: 8/8/2024 -
Kirsty Henshaw and April Dear live at Nourish your Network
Pubblicato: 1/8/2024 -
Entrepreneurship and Resilience: Learning from Failures with Dave Christie
Pubblicato: 25/7/2024 -
Creating High Performance Teams
Pubblicato: 18/7/2024 -
Will Dickinson - From Kitchen to Corporate: hanging up the chef whites
Pubblicato: 11/7/2024 -
Tackling the Talent Crisis: Nurturing Newcomers in the Food Sector
Pubblicato: 4/7/2024 -
Ultra-Processed Foods: Separating Fact from Fiction with a Registered Nutritionist
Pubblicato: 27/6/2024 -
Streamlining Product Development with Stage Gate in the Food Industry
Pubblicato: 20/6/2024 -
Recipe Development and Career Transitions with Laoise Casey
Pubblicato: 13/6/2024 -
Clear is Kind: The Importance of Honest Feedback at Work
Pubblicato: 6/6/2024 -
Ultra processed Foods, a personal journey and what it means for the food industry
Pubblicato: 30/5/2024 -
From Idea to Launch: Mastering Project Management in Product Development
Pubblicato: 23/5/2024 -
Revolutionising Food Safety: How New Testing Technologies are Changing the Industry
Pubblicato: 16/5/2024
Oh For Food’s Sake unravels the challenges faced when working in the food industry whether you are in an employed role or a business owner. We are your hosts, Amy Wilkinson and Lucy Wager and offer you a new discussion drawn from our own experiences in the industry from stress, burnout and resilience to working with retailers, setting up on your own and much more. There will also be guest interviews from our food industry network to explore these challenges further giving you a comprehensive offering of stories, tips and advice through this rewarding industry.
