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...

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...

This episode is based on the content presented in the following paper: Ross, C.F. (2023), The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome. Int J Food Sci Technol, 58:...

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 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Some episodes might be for subscribers only (1.99£ per...

Hello everyone, join Vero for a very short episode discovering the reasons behind popcorn's POP! ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 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...

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...

Curious about the origin of yeast? This episode is for you! Here are some info you might want to check out too, from the correct spelling of scientists with names I couldn't properly pronounce, to relevant reading: Anton van Leeuwenhoek, the microscope maverick J. H. van den Broek who named our yeasts 1.      Lahue, C., Madden, A. A., Dunn, R. R., & Smukowski Heil, C. (2020). History and Domestication of Saccharomyces cerevisiae in Bread Baking. Frontiers in genetics, 11,...

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: 👉...

Hello! Today I am taking you to a very quick journey along molecular gastronomy. If you want to look into some names: Nicholas Kurti and Herve This are the two scientists that I am citing in the episode. Ferran Adrià is the Spanish chef that owns the restaurant elBulli. 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: 👉...

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. 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: 👉...

Hello everyone, this episode will be about Inulin, if you listen to the intro you will also understand the reason why this time I am focusing so much on this functional ingredient. 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: 👉...

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. 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: 👉...

Hello everyone, we are kick starting the first episode of the 4th (4th!!!) season with a chat about Future Foods and Novel Trends with Riccardo Bottiroli - a Product Development Expert and Consultant and a Foodfella (do you follow him on Linkedin? https://www.linkedin.com/in/riccardo-bottiroli-a16816a5/). Check out his Product Development business: https://developeat.com/ Check out his TEDex talk: https://www.youtube.com/watch?v=ojd49EIo-_0 As you will listen from this episode, Riccardo is...

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...

Hello dear Gastronauts! Today I am interviewing Nick Henson. Nick is a Food Development Consultant and has several years of experience in the NPD field. He was one of the first people involved in the Quorn technology!  🧪 You can find Nick on Linkedin: https://www.linkedin.com/in/nick-henson-fifst-251a168/  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:  👉...

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...

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, 🎃 welcome to the October/Halloween themed episode series (the next one will be published on Oct 31st) 🎃  Today I am going to Salem, Massachusetts in the 17th century.  I will tell you more about how Salem's witch trials could be linked (at least this is one hypothesis) to an intoxication called Ergotism. Listen to the episode to learn more and do not hesitate in asking further questions if you have any. You can find the Shop of The Food Science Addict here: 🧪...

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/ Some episodes might be for...

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...

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.,...

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...

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...

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...