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The Food Science Addict Podcast

The Food Science Addict Podcast

By TheFoodScienceAddict
Become a Paid Subscriber: https://anchor.fm/thefoodscienceaddict/subscribe 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
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02x09. Ecotrophelia UK - lessons from the 2022 UK edition

The Food Science Addict Podcast

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02x12. Food Science roles: meet a Science Communication Manager
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 ☕
22:08
August 10, 2022
02x11. Coffee by products and Coffee alternatives
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
11:05
July 12, 2022
02x10. What happens after graduation? A chat with a University of Surrey Alumna
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
17:27
June 28, 2022
02x09. Ecotrophelia UK - lessons from the 2022 UK edition
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
11:53
June 13, 2022
02x08. Ice-cream's main functional ingredients and plant-based alternatives
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
15:07
May 29, 2022
02x07. Inner tree bark flour and its uses, summary from my chat with Chef Stefano Basello
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
12:57
May 15, 2022
02x06. Food Science roles: meet a Sensory Scientist
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
20:40
May 02, 2022
02x05. Formulation of healthier meat products with a focus on sensory
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 salt and fat reduction or replacement in meat products and how the reformulation can affect sensory aspects. 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 Suggested reading:  Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, Juan D Rios-Mera, Carmen J Contreras-Castillo, Miriam M Selani. 2021. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, Volume 40, Pages 13-19, ISSN 2214-7993. https://doi.org/10.1016/j.cofs.2020.04.012 (https://www.sciencedirect.com/science/article/pii/S2214799320300424)
07:55
April 13, 2022
02x04. How chocolate is made
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. 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 Videos: Chocolate snap: https://www.youtube.com/watch?v=rFKCo81--2Y
08:04
March 27, 2022
02x03. Sweeteners
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. 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 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
17:36
March 06, 2022
02x02. Food Science: Meet a Food Product Developer
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: 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
25:06
February 20, 2022
02x01. 3D Food Printing : What are the ingredients that are used to print food?
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: 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 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.
08:20
February 06, 2022
01x06. Space Food: what do astronauts eat in space and how does microgravity affect their way of tasting foods?
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  If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict 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/
08:59
December 15, 2021
01x05. Plant-Based Milk Alternatives and sustainability aspects
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 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).
14:57
November 28, 2021
01x04. About Supertasters and how to find out if you are one
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: 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 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).
08:57
November 15, 2021
01x03 - Functionality of Chia Seeds, from nutritional qualities to fat replacement
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 Rebeca Chambers Diaz is a recent graduate in Food Science and Nutrition from the University of Surrey and today she will talk to us about Chia Seeds, their functionality from the nutritional point of view to the physical one. We will understand why Chia seeds are considered superfoods and their use for fat replacement. 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 References: 1. Killeit, U. The chemical composition and nutritional value of chia seeds – current state of knowledge. Dtsch. Leb. 115, 1–16 (2018). 2. Pintado, T., Herrero, A. M., Jiménez-Colmenero, F. & Ruiz-Capillas, C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 114, 75–84 (2016). 3. Sargi, S. C. et al. Antioxidant capacity and chemical composition in seeds rich in omega-3: Chia, flax, and perilla. Food Sci. Technol. 33, 541–548 (2013). 4. Ding, Y. et al.Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J. Food Drug Anal. 26, 124–134 (2018). 5. Cierach, M., Modzelewska-Kapituła, M. & Szaciło, K. The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci. 82, 295–299 (2009). 6. Guimarães, J. T. et al. Impact of probiotics and prebiotics on food texture. Curr. Opin. Food Sci. 33, 38–44 (2020). 7. Laguna, L., Primo-Martín, C., Varela, P., Salvador, A. & Sanz, T. HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT - Food Sci. Technol. 56, 494–501 (2014). 8. Dias, S. S. et al. Probiotic Greek yogurt: Effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. J. Dairy Res. 88, 98–104 (2021).
10:28
October 31, 2021
01x02. 3D Food Printing
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. 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 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.
13:25
October 18, 2021
01x01. What is Food Science, meet a Food Scientist
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. For more info write to thefoodscienceaddict@outlook.com or send an Instagram DM @thefoodscienceaddict Blog: www.thefoodscienceaddict.com Ig: @thefoodscienceaddict This podcast series is produced in collaboration with some University of Surrey's students, we will meet some of them in the next episodes.
12:10
October 04, 2021