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...

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'...

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...

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: [email protected] 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,...

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: [email protected] 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

Welcome to this new episode! You will listen to Rebeca taking you through Sweeteners. Find us: Instagram: @thefoodscienceaddict Blog: https://thefoodscienceaddict.com/ Email: [email protected] 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...

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...

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: [email protected] 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...

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: [email protected]  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 ...

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: [email protected]  If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict  Websites...

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: [email protected] If you want to support us with a 1£ 'tip':...

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: [email protected] If you want to support us with a 1£ 'tip':...

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)...

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 [email protected] 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.