The Food Science Addict Podcast

• 07x04. Let's chat about Alternative Proteins

  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

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• 07x03. Microorganisms and a swollen package of roasted potatoes

  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

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• 07x02. Inside Food Careers: The Life of a Food Innovation Technologist

  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

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• 07x01. Julie & Julia: The Food Chemistry Behind the Film

  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 and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Instagram: @thefoodscienceaddict Email: [email protected]

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• 06x06. The Science of Pasta: Save Energy While Cooking

  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   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  

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