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/subscribeToday 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_enI 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: @thefoodscienceaddictBlog: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.comIf you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
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!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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddictWebsite: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.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/subscribeIn 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: @thefoodscienceaddictBlog: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.comIf you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict
In this episode, I explore the therapeutic potential of mushrooms focusing on compounds like psilocybin. The episode is based on the recent viewpoint article “Mushroom bioactives—polysaccharides to psilocybin: a viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity” published on Translational Food Sciences.We unpack how these bioactive compounds, traditionally rooted in cultural and spiritual practice, are now being reconsidered in clinical and nutritional settings. Read more: Brennan, C. S., Huang, Y., & Brennan, M. A. (2025). Mushroom bioactives—polysaccharides to psilocybin: A viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity. Translational Food Sciences, 1(1), vxaf001. https://doi.org/10.1093/trfood/vxaf001
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/subscribeWelcome to this new episode. Today Rebeca will be talking about plant-based milk alternatives and will cover aspects such as climate anxiety, carbon emission and sustainability aspects of different plant-based milk alternatives. Enjoy! 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 Websites used: https://www.alpro.com/uk/good-for-the-planet/ https://www.foodunfolded.com/article/plant-based-milk-alternatives-environmental-footprints Podcasts/Radio programme used: Reverend Kate Bottley and Jason Mohammad (24.10.2021). Good Morning Sunday [Radio broadcast]. BBC 2. https://www.bbc.co.uk/sounds/play/m0010x7f https://foodmatterslive.com/discover/podcast/plant-based-healthy-sustainable-how-ice-cream-is-changing-in-response-to-new-demand/ https://foodmatterslive.com/discover/podcast/what-next-for-dairy-free/ Documentaries worth watching: https://kisstheground.com/ Bibliography: 1. Schiano, A. N., Harwood, W. S., Gerard, P. D. & Drake, M. A. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. J. Dairy Sci. 103, 11228–11243 (2020). 2. Clayton, S. Climate anxiety: Psychological responses to climate change. J. Anxiety Disord. 74, 102263 (2020). 3. Poore, J. & Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science (80-. ). 360, 987–992 (2018). 4. Clune, S., Crossin, E. & Verghese, K. Systematic review of greenhouse gas emissions for different fresh food categories. J. Clean. Prod. 140, 766–783 (2017). 5. Kritee, K. et al. High nitrous oxide fluxes from rice indicate the need to manage water for both long- and short-term climate impacts. Proc. Natl. Acad. Sci. U. S. A. 115, 9720–9725 (2018). 6. Chouchane, H., Krol, M. S. & Hoekstra, A. Y. Changing global cropping patterns to minimize national blue water scarcity. Hydrol. Earth Syst. Sci. 24, 3015–3031 (2020). 7. Davis, K. F., Rulli, M. C., Seveso, A. & D’Odorico, P. Increased food production and reduced water use through optimized crop distribution. Nat. Geosci. 10, 919–924 (2017). 8. Núñez, M. et al. Assessing the Environmental Impact of Water Consumption by Energy Crops Grown in Spain. J. Ind. Ecol. 17, 90–102 (2013). 9. Ahmed, F. E. Detection of genetically modified organisms in foods. Trends Biotechnol. 20, 215–223 (2002).
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/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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Find us:Instagram: @thefoodscienceaddictBlog: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.comThe Food Science Addict shop: https://thefoodscienceaddict.com/shop/☕ 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/subscribeWelcome 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:Instagram: @thefoodscienceaddictBlog: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.comIf you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddictIf 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).
In this special episode, we take an unusual turn by diving into the delicious world of food in film, this time with Julie & Julia (2009), directed by Nora Ephron and starring Meryl Streep and Amy Adams. This heartwarming foodie favourite brings Julia Child’s culinary genius to life, inspiring a new generation to embrace the art and science of cooking. We’ll explore how the film captures the 'magic' of food chemistry, consumer behaviour, and the powerful nostalgia that connects us to flavours of the past. Have you watched the movie? Do you want to add more to the discussion? Feel free to add your comments, I would love to keep the conversation going.Some episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:👉https://anchor.fm/thefoodscienceaddict/subscribe-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddictEmail: thefoodscienceaddict@outlook.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/subscribeWelcome 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:Instagram: @thefoodscienceaddictBlog: https://thefoodscienceaddict.com/Email: thefoodscienceaddict@outlook.comIf you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddictReferences: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/subscribeIn 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.For more info write to thefoodscienceaddict@outlook.com or send an Instagram DM @thefoodscienceaddictBlog: www.thefoodscienceaddict.comIg: @thefoodscienceaddictThis podcast series is produced in collaboration with some University of Surrey's students, we will meet some of them in the next episodes.
Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast.Here I am merging three episodes related to coffee!We will explore the science behind coffee brewing, exploring how different methods transform flavour and texture in every cup. But that’s not all as we’ll also look at what happens after brewing: how coffee by-products are being reimagined in food innovation, sustainability, and product development.To make things even more exciting, I’ve added a special segment on what it takes to brew espresso… in zero gravity!I know in the episode I am mentioning a blog post I wrote in the Food Sci Addict blog that is no longer live, apologies about that!Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
In this episode, I unpack the latest insights from a Food Ingredients Global webinar on functional foods and beverages. From protein and fibre trends to the influence of GLP-1 drugs, Veronica explores the drivers shaping the future of health-focused products.I will mention:Why functional beverages are outpacing foods in consumer demandRegional differences: weight management in North America, sleep and beauty in Europe and Asia-PacificThe GLP-1 effect and how it is reshaping weight management strategiesThe rise of plant proteins, hybrid solutions, and fibre as the 'next hype'How sustainability, clean label, and minimally processed foods are influencing choicesThe broadening of the functional foods consumer base from Gen Z to healthy ageingThis episode offers a concise look at trends that will define product development in 2025 and beyond.Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast.Here I am merging three episodes related to the careers and skills of a food scientist.First, I will remind you of the main skills (among the many and the emerging ones) a food scientist should have and then I have added more snippets of interviews with Jessica Stinton from the Food Innovation Centre (University of Nottingham) and Annelie from Food Crumbles for candid career stories and tips for young professionals (find her at foodcrumbles.com and on Instagram @foodcrumbles). This will help share practical advice and candid career stories and tips for young professionals. Together, these segments weave core food-science skills with real-world practice, basically, from lab bench to factory floor. Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe
Hello everyone! Welcome to this new episode of The Food Science Addict Podcast!This time, I've recorded an episode with the brilliant Kavya Krishnamurthy from the University of Nottingham's Food Innovation Centre. Kavya spoke about her career and how she became a food scientist as well as her experience in working with alternative proteins. From aspects related to consumers to bioavailability and cooking skills, Kavya and I engaged in an insightful conversation around the topic of Alt proteins. Hope you will enjoy the episode!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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddict
Hello everyone! Welcome to this new episode of The Food Science Addict Podcast!This time, I've recorded an episode based on a personal experience. Some time ago, while preparing my dinner, I noticed a swollen pack of roasted potatoes in my fridge—just one day past its use-by date.Join me as I speculate on the types of microorganisms that could grow in such a product. Since I'll be pronouncing (and mispronouncing!) many microorganism names, here's a list of those I mention:BacillusClostridiumListeria monocytogenesBacillus cereusClostridium botulinumSome episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:👉https://anchor.fm/thefoodscienceaddict/subscribe-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddict
In this new episode of The Food Science Addict, I’m joined by a special guest—Jessica Stinton from The Food Innovation Centre at the University of Nottingham!We dive into some common myths, and share valuable advice for those starting out in the food industry or finishing their degree and wondering what’s next.If you’re curious about food innovation or considering a career in food science, this is an episode you don’t want to miss!A huge thank you to Jess for such a brilliant conversation. 🎙️🍽️Some episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:👉https://anchor.fm/thefoodscienceaddict/subscribe-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddict
Hello from Vero, your host! In this episode, I delve intothe physics of pasta cooking (and a bit of food chemistry), examiningenergy-efficient methods to reduce water and energy usage. Based on the linkedarticle, I discuss the "heat-off, lid-on" technique and pre-soakingdried pasta, exploring their impacts on texture and quality. Join me for afascinating look at sustainable cooking practices through a scientific lens!Read more ➡️📖: Toultchinski, P.,& Vilgis, T. A. (2024). How to cook pasta? Physicists' view onsuggestions for energy saving methods. Physics of Fluids, 36(117120). https://doi.org/10.1063/5.0230480 Some episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:👉https://anchor.fm/thefoodscienceaddict/subscribe-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddict
Welcome to a brand-new episode of The Food Science Addict Podcast! In this episode, we’re diving into the science of space food and what happens to our classic cooking processes in the absence of gravity. From boiling to baking, how does zero gravity impact the way we prepare and consume food in space? Tune in to find out! Kostoglou, M. and Karapantsios, T., 2023. Cooking in space:current situation, needs, and perspectives. Current Opinion in Food Science,51, p.101021. Available at: https://doi.org/10.1016/j.cofs.2023.101021 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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddictEmail: thefoodscienceaddict@outlook.com
This episode focuses on the latest innovations shaping thefuture of food, with audio snippets from SIAL Paris and the Ecotrophelia EuropeCompetition. Join us as we follow the journey of Hannah and Tom, two UKstudents who’ve developed BoozyBalls—a unique, sustainable twist on boba madefrom food waste. Experience the excitement of the competition floor and explorebreakthrough food concepts, from plantable packaging to bold new flavours fromaround the world.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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddictEmail: thefoodscienceaddict@outlook.com
Hello, Food Science Addicts, and welcome to a brand-new season of The Food Science Addict Podcast! In this episode, we’re focusing on the fundamental skills every aspiring food scientist needs to succeed. Whether you're working in product development, quality assurance, or research and innovation, mastering the basics is essential. Today, we’ll dive into the core competencies that form the foundation of a food science career, setting you up for success in this exciting and ever-evolving field.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-------------------------------------------------------------------------------------------------------------------------------------------------------------------------Instagram: @thefoodscienceaddictEmail: thefoodscienceaddict@outlook.com