Zachary Cartwright, PhD | Source | Senior Food Scientist at METER Food

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Zachary Cartwright, PhD

Senior Food Scientist at METER Food and 1 other company
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As a Food Scientist, Zachary is on a mission to understand how this can be done better. He was an active member in the IFT Quality Management Division as a food science graduate student starting in 2014. Then, after entering the work force and becoming a food science professional, he became more involved with the IFT Food Safety and Quality Management Division in 2022.

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  • Duckweed: The Future of Sustainable Plant-Based Protein
    Dr. Cartwright highlights duckweed's benefits: "up to 45% protein content" and essential nutrients. Its rapid growth and minimal resource needs make it cost-effective and sustainable. Innovations include bioreactor cultivation and new food applications. Companies like Plantible Foods are scaling production, emphasizing duckweed's role in future food security and sustainability.
  • Food Safety Expert Explains FDA Recall Classes and Foodborne Disease Risks
    Dr. Cartwright explains that Class I recalls are the most serious, involving products that could cause severe health issues or death. Class II recalls may cause temporary health problems, while Class III recalls are the least serious. He also highlights the dangers of E. coli, Listeria, and Salmonella, emphasizing the importance of proper food handling and hygiene to prevent contamination.
  • Raw Milk Consumption: Safety and Nutritional Insights
    Dr. Zachary Cartwright, Senior Food Scientist, states raw milk consumption is risky due to bacteria. Pasteurization ensures safety, with minimal nutritional loss. State laws on raw milk sales reflect public health and consumer preferences.
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