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Ag Future Podcast

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Aquafeed pouring

New initiatives in the aquaculture industry

Traditionally, fishmeal and fish oil made from wild-caught fish have been the primary sources of protein and fat in fish feed for aquaculture.…
Dr. Richard Murphy presenting at the Alltech ONE Conference in May 2022

Improving our understanding of antimicrobial resistance

The World Health Organization has identified antimicrobial resistance (AMR) as a global public health threat, but what does that mean for consumers…
Colene Elridge speaking in the Stay Curious track at the 2022 Alltech ONE Conference

Can different generations get along?

Five generations comprise today’s workforce — how can they all get along? Colene Elridge, a.k.a. "Coach Colene," CEO of Be More Consulting, joins the…
Hamza Khan

What does it mean to be a "new" leader?

Leading a purpose-driven workforce requires a new way of thinking. Hamza Khan, future of work expert and author of "Leadership, Reinvented", joins …

Using artificial intelligence to increase productivity on dairy farms

Connecterra is using artificial intelligence (AI) to help dairy farmers increase productivity on-farm while reducing their impact on the planet.
A dog sitting next to a food bowl

Lessons learned from the booming pet food industry

In this uncertain economic climate, investors are seeking solace in the growing pet food industry.
Bob Perry speaking in the Neurogastronomy track at the Alltech ONE Conference in May 2022

Neurogastronomy: How farming, psychology and experiences influence taste

The International Society of Neurogastronomy (ISN) brings together chefs, agriculture experts and scientists to better understand the brain's…
Dr. Rachel Herz presenting in the Neurogastronomy track at the 2022 Alltech ONE Conference

Neurogastronomy: Making sense of our relationship with food

Taste isn't the only sense we rely on to interpret flavor. Dr.
Dr. Dan Han on stage presenting in the Neurogastronomy track at the 2022 Alltech ONE Conference

Neurogastronomy: How our brains taste food

The science of how we perceive and taste food is an emerging field of study with powerful implications. Dr.
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