The Food Science Addict Podcast: Recent Episodes
TheFoodScienceAddict
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A podcast for foodies and anyone in love with the science behind the food we eat. This podcast will showcase food science facts, food scientists life and food science students life aspects too. These episodes have been written and recorded thanks to the help of some current and former students from the University of Surrey.
Visit our website: www.thefoodscienceaddict.com Instagram: @thefoodscienceaddict
Enter the Moka pot, a celebrated emblem of Italian coffee culture that transformed home brewing in the 1930s.
Join us as we dive into the mechanics of the Moka pot and understand how it draws out the robust flavours and enticing aromas concealed within coffee beans, yielding a full-bodied brew reminiscent of espresso without the requirement for costly machinery.
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This episode is based on the content presented in the following paper:
Ross, C.F. (2023), The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome. Int J Food Sci Technol, 58: 6151-6157. https://doi.org/10.1111/ijfs.16696
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Hello everyone, join Vero for a very short episode discovering the reasons behind popcorn's POP!
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In this spooktacular episode, join us as we delve into the enchanting world of the chemistry of Halloween treats. Our guest Annelie from Food Crumbles (https://foodcrumbles.com/) will guide us through the mystical transformations that occur when gummy worms squirm and candy corn casts its candy spell.
Discover the secrets behind the chemistry that make Halloween treats so special!
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Curious about the origin of yeast?
This episode is for you!
Here are some info you might want to check out too, from the correct spelling of scientists with names I couldn't properly pronounce, to relevant reading:
- Anton van Leeuwenhoek, the microscope maverick
- J. H. van den Broek who named our yeasts
-
- Lahue, C., Madden, A. A., Dunn, R. R., & Smukowski Heil, C. (2020). History and Domestication of Saccharomyces cerevisiae in Bread Baking. Frontiers in genetics, 11, 584718. https://doi.org/10.3389/fgene.2020.584718
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Hello everyone,
this episode will be about Ecotrophelia UK 2023.
I have interviewed the winning team (team PlanEat from Nottingham University) and they are giving us precious insights on the competition and advices for future applicants!
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Hello! Today I am taking you to a very quick journey along molecular gastronomy.
If you want to look into some names:
Nicholas Kurti and Herve This are the two scientists that I am citing in the episode. Ferran Adrià is the Spanish chef that owns the restaurant elBulli.
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Hello! Today I am not really talking about the science of spicy food, I am rather talking about it from another angle.
Listen to the episode to learn more.
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Hello everyone,
this episode will be about Inulin, if you listen to the intro you will also understand the reason why this time I am focusing so much on this functional ingredient.
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Hello everyone, today I am talking about Oleogels.
Did you know that they could have a high potential in replacing saturated fat in many food applications? Listen to this podcast episode to know more.
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Hello everyone, we are kick starting the first episode of the 4th (4th!!!) season with a chat about Future Foods and Novel Trends with Riccardo Bottiroli - a Product Development Expert and Consultant and a Foodfella (do you follow him on Linkedin? https://www.linkedin.com/in/riccardo-bottiroli-a16816a5/).
Check out his Product Development business: https://developeat.com/
As you will listen from this episode, Riccardo is very eager to help you understand what Food Science is and is a firm promoter of the power of networking.
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Hello dear Gastronauts! Today I am interviewing Dr Raffele Colosimo. Raffaele is a Scientific Managing Editor at Elsevier and will give us an insight on his daily activities as well as suggestions for authors. We will also talk about Quorn and Food Structure which were topics he covered during his PhD.
🧪 You can find Raffaele on Linkedin: https://www.linkedin.com/in/raffaelecolosimo/
🧪 You can find Raffaele on Research gate: https://www.researchgate.net/profile/Raffaele-Colosimo
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Hello dear Gastronauts! Today I am interviewing Nick Henson. Nick is a Food Development Consultant and has several years of experience in the NPD field. He was one of the first people involved in the Quorn technology!
🧪 You can find Nick on Linkedin: https://www.linkedin.com/in/nick-henson-fifst-251a168/
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Hello dear Gastronauts! Today I am chatting with one of my best friends who also happens to be a very skilled Flavour Scientist working as a Researcher at the INRA (Dijon, France).
He will talk about Flavour of alcohol-free beer but also the reason why ALEs, IPAs and Lagers are different as well as some interesting insights on how food structure can influence flavour retention and release.
You can find Jose on:
🧪Linkedin: https://www.linkedin.com/in/jos%C3%A9-piornos-80304562/
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Dear Gastronauts, Happy Halloween!
In this episode we will talk about how food and Halloween celebrations are strictly connected.
We will focus on Dia de muertos with one of our listeners (thanks Sofi) from Mexico talking about this important celebration.
Head to @thefoodscienceaddict to see more photos of the food Sofi mentions in the episode.
Sofi's script is available on https://thefoodscienceaddict.com/2022/10/31/halloween-and-traditions-linked-with-food/
Dear Gastronauts,
🎃 welcome to the October/Halloween themed episode series (the next one will be published on Oct 31st) 🎃
Today I am going to Salem, Massachusetts in the 17th century.
I will tell you more about how Salem's witch trials could be linked (at least this is one hypothesis) to an intoxication called Ergotism. Listen to the episode to learn more and do not hesitate in asking further questions if you have any.
You can find the Shop of The Food Science Addict here:
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Hello dear Gastronauts! For this third new season of the Food Science Addict Podcast we are interviewing Abi Watts, a Flavour Quality Technician at Sensient Technologies, she will talk about her background and how she arrived to Flavour Science from Forensic Sciences.
You can find Abi on:
🧪Linkedin: https://www.linkedin.com/in/abi-watts-%F0%9F%8D%A8-22755812a/
You can find the Shop of The Food Science Addict here:
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Dear friends and gastronauts, today I am having a chat with Mariam Zaki who is a Science Communication Manager and is talking about her love for this profession as well as what are the necessary skills and how to kick start your Sci Comm career, even if you don't have a scientific background.
👇🏽 You can find Mariam here 👇🏻
🧪Instagram: @scicommography
🧪Her blog: https://scicommography.com/
🧪Her very first blog: https://www.crystalsandcatalysts.com/
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕
Dear gastronauts, today we are covering the world of coffee-by products and coffee alternatives.
See some of the references that I cite in the podcast:
4 things you can do with coffee by-products: https://thefoodscienceaddict.com/2021/10/25/4-more-things-you-can-do-with-coffee-by-products/
Novel products - coffee alternatives: https://thefoodscienceaddict.com/2022/04/21/novel-products-coffee-alternatives/
Buntić A.V., Pavlović M.D., Antonović D.G., Şiler-Marinović S.S., Dimitrijević-Branković S.I. (2016). Utilization of spent coffee grounds for isolation and stabilization of Paenibacillus chitinolyticus CKS1 cellulase by immobilization. Heliyon 2 (8), e00146.
Atomo: https://atomocoffee.com/
NAMmushrooms from our blog post: https://thefoodscienceaddict.com/2022/06/06/start-up-of-the-month-nam-mushroom-from-coffee-waste-to-oyster-mushrooms/
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Today I am recording a chat with Rebeca Chambers who is a Product Developer for Graze. She is a University of Surrey alumna (graduated in 2021). Rebeca is telling us how was this first year as a young professional: from graduation to getting the job. Listen to her for some tips and advice, especially if you are about to graduate.
If you want to contact Rebeca, here is her linkedin contact: https://www.linkedin.com/in/rebeca-chambers-diaz-860492158/?originalSubdomain=uk
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Today I will talk about the lessons that I have learned after participating with my students to the final edition of the Ecotrophelia UK leg.
If you are looking forward to participate, this episode will be of help and I am very happy to talk about it more if you need. See below how to contact me.
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Today we are covering ice-cream. Listen to me talking about the functionality of fats, proteins and sucrose as well as my experiments with aquafaba plant-based ice-cream.
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Today we are talking about what I have found about the use of inner tree bark (Pine and Birch specifically).
You will also listen to me talking about the chat that I have recently had with Chef Stefano Basello from therestaurant 'Il Fogolar' at the Hotel Là di Moret in Udine. He is using the inner tree bark of pine trees to produce a flavourful bread (listen to the episode to learn more).
- Here is the link of the Hotel and Restaurant if you want to visit that amazing place that is Italy and Veneto: https://ladimoret.it/en/restaurant/
- A quick youtube video (in italian): https://www.youtube.com/watch?v=6DbWocfDgnY
- Novel Foods Catalogue: https://ec.europa.eu/food/safety/novel-food/novel-food-catalogue_en
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
In this episode, I am interviewing Javier Gomez Lopez, a Sensory Science Technical Manager (https://www.linkedin.com/in/javier-gomez-lopez-ph-d-328b1aa). Javier started with a postdoc in chemistry and climbed his way up to the sensory science ladder.
Listen to the episode to know more about his role and his advice to any student or young professional who is willing to embark in a sensory science job search.
I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.
Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/
Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Welcome to this new episode! Today, we will talk about Chocolate. From the Mayas to Swiss's chocolate texture.
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Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
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Videos:
Chocolate snap: https://www.youtube.com/watch?v=rFKCo81--2Y
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Welcome to this new episode! You will listen to Rebeca taking you through Sweeteners.
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Email: thefoodscienceaddict@outlook.com
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Here are some of the sources she used and cited:
Sources and links suggested for/in this episode: https://www.acs.org/content/acs/en/molecule-of-the-week/archive/s/saccharin.html https://uk.graze.com/collections/sweet
https://www.britannica.com/science/saccharin#ref165773
https://www.researchgate.net/figure/The-major-artificial-sweeteners-used-in-the-food-and-pharmaceutical-industry-Lindley_tbl1_332279679
https://www.tandfonline.com/doi/full/10.1080/17482970600982719
Podcasts/Radio programme used: Table Talk podcast of Food Matters Live: https://audioboom.com/posts/7275347-gut-health-tim-spector-explores-new-connections-between-gut-health-nutrition-and-health
The Doctor’s Kitchen episode #137 The Diversity Diet with Dr Megan Rossi
Documentaries worth watching: Sugars by the series Explained on Netflix
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
I am extremely happy to be interviewing Valia Christidou (I apologise if I am mispronouncing her name in the podcast).
Valia has been working within Research and Development for over 30 years; she is a lecturer for New Product Development at the National Bakery School (London South Bank University) and now owns her consultancy business.
She is a member of the Institute of Food Science and Technology (IFST) and if you are a member as well, you most likely know her already.
- If you want to check the IFST activities and webinars see this link: https://www.ifst.org/membership
- If you want to contact Valia, this is her Linkedin: https://www.linkedin.com/in/valia-christidou-fifst/
- You can contact Valia through her website too: https://thefoodlaunchpad.co.uk/
- Here is Valia's blog too: https://itsonlybiscuits.com/
- If you want to participate to the Ecotrophelia (european competition) for 2022 or next year, here you will find more info: https://www.ifst.org/ecotrophelia/what-ecotrophelia
Find us:
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Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
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Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Welcome to this new episode of the second season of The Food Science Addict!
Today we follow up from Episode 01x02 and we will keep talking about 3D Food Printing.
Find us:
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Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
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References:
Dankar I., Haddarah A., Omar F.E.L., Sepulcre F., Pujola’ M. (2018). 3D printing technology: The new era for food customization and elaboration. Trends in Food Science & Technology. 75, 231 – 242.
Derossi A., Caporizzi R., Azzollini D., Severini C. (2018) Application of 3D printing for customized food. A case on the development of a fruit-based snack for children, Journal of Food Engineering, 220, 65-75, ISSN 0260-8774.
Godoi F.C., Prakash S., Bhandari B.R. (2016). 3D printing technologies applied for food design: status and prospects. Journal of Food Engineering. 179, 44 – 54.
Joost H.G., Gibney M.J., Cashman K.D., Gӧrman U., Hesketh J., Mueller M., van Omen B., Williams C.M., Mathers J.C. (2007). Personalised nutrition: status and perspectives. British Journal of Nutrition. 98, 26-31.
Li G., Hu L., Liu J., Huang J., Yuan C., Takaki K. and Hu, Y. (2022), A review on 3D printable food materials: types and development trends. Int. J. Food Sci. Technol., 57: 164-172.
Lipton J.I., Cutler M., Nigl F., Cohen D., Lipson H. (2015). Additive manufacturing for the food industry. Trends in Food Science & Technology. 43, 114 – 123.
Liu L.S., Kost J., Yan F., Spiro R.C. (2012) Hydrogels from Biopolymer Hybrid for Biomedical, Food, and Functional Food Applications. Polymers, 4, 997-1011.
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Welcome to this new episode.
Today Dr Vero will be talking about space food and will be covering topics such as processes, types of foods and sensory aspects.
Enjoy!
Find us: Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
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Useful reads:
- https://www.nasa.gov/audience/foreducators/stem-on-station/ditl_eating
- https://www.nasa.gov/pdf/143163main_Space.Food.and.Nutrition.pdf
- https://www.youtube.com/watch?v=AZx0RIV0wss
- https://www.kennedyspacecenter.com/
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Welcome to this new episode. Today we are going to talk about supertasters. We will discover what is a supertaster (or better who) and why do they experience bitterness with higher intensity than tasters and non-tasters. We will also suggest a simple test you can to at home to check if you could be a supertaster or not.
Find us:
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Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
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If you want to read more:
Bartoshuk L.M. (1991). Sweetness. History, Preference and Genetic Variability. Food Technology. 45, 11:108 – 113.
Latour K.A., Latour M.S., Wansink B. (2018). The impact of Supertaster on Taste Test and Marketing Outcomes. How Innate Characteristics Shape Taste, Preference, Experience and Behaviour. Journal of Advertising Research. 58. JAR-2017. 10.2501/JAR-2017-030.
Prescott J. (2012). Taste Matters, Why we like the foods we do. Published by Reaktion Books Ltd, London (UK).
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Did you ever consider eating a 3D printed pizza? Can you imagine having a 3D printer for food next to your microwave oven? Well, dear foodies, get ready, the revolution is happening.
In fact, also NASA has recently funded a Small Business Innovation Research in order to pursue this technology for the on demand production of food in the International Space Station! Eating in space will be a whole different experience for our astronauts.
3D printing is also called Additive Manufacturing (AM) and is a promising field that is facing the challenge of reproducing traditional food with printing techniques. As you might guess, printing food is not as easy as it seems when you write it down.
In this podcast, Copter will highlight many important aspects of 3D food printing.
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References:
Dankar I., Haddarah A., Omar F.E.L., Sepulcre F., Pujola’ M. (2018). 3D printing technology: The new era for food customization and elaboration. Trends in Food Science & Technology. 75, 231 – 242.
Derossi A., Caporizzi R., Azzollini D., Severini C. (2018) Application of 3D printing for customized food. A case on the development of a fruit-based snack for children, Journal of Food Engineering, 220, 65-75, ISSN 0260-8774.
Godoi F.C., Prakash S., Bhandari B.R. (2016). 3D printing technologies applied for food design: status and prospects. Journal of Food Engineering. 179, 44 – 54.
Joost H.G., Gibney M.J., Cashman K.D., Gӧrman U., Hesketh J., Mueller M., van Omen B., Williams C.M., Mathers J.C. (2007). Personalised nutrition: status and perspectives. British Journal of Nutrition. 98, 26-31.
Li G., Hu L., Liu J., Huang J., Yuan C., Takaki K. and Hu, Y. (2022), A review on 3D printable food materials: types and development trends. Int. J. Food Sci. Technol., 57: 164-172.
Lipton J.I., Cutler M., Nigl F., Cohen D., Lipson H. (2015). Additive manufacturing for the food industry. Trends in Food Science & Technology. 43, 114 – 123.
Liu L.S., Kost J., Yan F., Spiro R.C. (2012) Hydrogels from Biopolymer Hybrid for Biomedical, Food, and Functional Food Applications. Polymers, 4, 997-1011.
Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
In this first episode, we will introduce Food Science and we will have a conversation with Kerani Kirakos, Application Technology Specialist at Sweegen about her role as a Food Scientist.
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This podcast series is produced in collaboration with some University of Surrey's students, we will meet some of them in the next episodes.