In this special BONUS episode of Food Safety Matters, we focus on the topic of blockchain and how it can be used within the food industry.
You will learn all about what exactly blockchain is, its history, and how it can be applied to our food supply chain.
To help us better understand blockchain's use in the food sector, our editorial director, Barbara Van Renterghem, spoke with two experts from FoodLogiQ.
Katy Jones is the chief marketing officer at FoodLogiQ. She holds a bachelor’s degree in journalism and mass communication from the University of North Carolina at Chapel Hill, and a master’s degree in data marketing communications from West Virginia University.
Charles Irizarry is the chief technology officer at FoodLogiQ. He oversees technology efforts and core company building activities at FoodLogiQ. His experience includes managing sophisticated, multi-disciplinary technology teams, having launched over 20 different platforms and products across multiple businesses and industries. With a background in distributed computing systems and cloud-based software architectures, Charles is currently focused on innovation in the areas of natural language processing, machine learning, and real-time computational networks. He has a bachelor’s degree from Florida International University in business management and marketing.
FoodLogiQ, together with a select group of customers, recently announced the launch of a Blockchain pilot. AgBiome Innovations, Subway®- Independent Purchasing Cooperative, Testo, Tyson Foods and others are partnering with FoodLogiQ to test the application of blockchain to raise transparency within their own supply chains.
In this episode, we speak to FoodLogiQ about:
The history and concept behind blockchain technology
How and why more people, companies, and industries are investing in blockchain, even if prematurely
How blockchain could potentially impact and benefit the food industry
"Public" vs. "permissioned" blockchains
FoodLogiQ's blockchain pilot
How blockchain might play a role in boosting consumer confidence in a time of many foodborne illness outbreaks and food product recalls
How food suppliers, manufacturers, and operators can prepare for blockchain
Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.
Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.
Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.
To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; and Monica Khoury, Senior Quality Expert, Nestlé; Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.
To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc.
Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks.
