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:
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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. 🎙️🍽️
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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.
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Hello from Vero, your host! In this episode, I delve into the physics of pasta cooking (and a bit of food chemistry), examining energy-efficient methods to reduce water and energy usage. Based on the linked article, I discuss the "heat-off, lid-on" technique and pre-soaking dried pasta, exploring their impacts on texture and quality. Join me for a fascinating look at sustainable cooking practices through a scientific lens!
Read more ➡️📖: Toultchinski, P., & Vilgis, T. A. (2024). How to cook pasta? Physicists' view on suggestions for energy saving methods. Physics of Fluids, 36(117120). https://doi.org/10.1063/5.0230480
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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
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This episode focuses on the latest innovations shaping the future of food, with audio snippets from SIAL Paris and the Ecotrophelia Europe Competition. Join us as we follow the journey of Hannah and Tom, two UK students who’ve developed BoozyBalls—a unique, sustainable twist on boba made from food waste. Experience the excitement of the competition floor and explore breakthrough food concepts, from plantable packaging to bold new flavours from around the world.
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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.
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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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Meet Annelie from Food Crumbles (https://foodcrumbles.com/) again for an insightful look into her career.
Listen to her stories and advice for young professionals.
Find her on instagram: @foodcrumbles
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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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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 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, 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 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 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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Find us:
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Email: thefoodscienceaddict@outlook.com
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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/
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:
🧪 https://thefoodscienceaddict.com/shop/
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Find us:
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Email: thefoodscienceaddict@outlook.com
The Food Science Addict shop: https://thefoodscienceaddict.com/shop/
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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/
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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 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/
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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).
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/
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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
