The Food Science Addict Podcast

Join us on a journey through the fascinating world of butter tea as we unravel its composition and delve into its intricate chemistry. Originating from the Himalayan regions, butter tea—also known as "po cha" in Tibetan—is a centuries-old tradition cherished for its cultural significance and nourishing properties. In this episode, we explore the key ingredients of butter tea, including tea leaves, yak butter, salt, and water, and examine the chemical processes that give rise to its unique emulsified nature. From the interaction of tea polyphenols and milk proteins to the role of salt in flavour enhancement, butter tea offers a rich tapestry of scientific insights waiting to be discovered. Tune in to uncover the secrets behind this ancient beverage and gain a deeper understanding of the intersection between tradition and chemistry.

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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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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

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:

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Instagram: @thefoodscienceaddict

Website: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

The Food Science Addict shop: https://thefoodscienceaddict.com/shop/

☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

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, 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/

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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

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:

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

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

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

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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

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).

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.