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Hello everyone! In this new episode of The Food Science Addict, I am interviewing chef Jozef Youssef, founder of Kitchen Theory. We dive into a conversation about multisensory dining, emotions and how the world of culinary sciences, sensory and psychology are strictly intertwined. Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast. Here I am merging three episodes related to coffee! We will explore the science behind coffee brewing, exploring how different methods transform flavour and texture in every cup. But that’s not all as we’ll also look at what happens after brewing: how coffee by-products are being reimagined in food innovation, sustainability, and product development. To make things even more exciting, I’ve added a special segment on what it takes to brew espresso… in zero gravity! I know in the episode I am mentioning a blog post I wrote in the Food Sci Addict blog that is no longer live, apologies about that! Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! In this new episode of The Food Science Addict, I am doing a bit of a rewind and stepping into the Archives of the podcast. Here I am merging three episodes related to the careers and skills of a food scientist. First, I will remind you of the main skills (among the many and the emerging ones) a food scientist should have and then I have added more snippets of interviews with Jessica Stinton from the Food Innovation Centre (University of Nottingham) and Annelie from Food Crumbles for candid career stories and tips for young professionals (find her at foodcrumbles.com and on Instagram @foodcrumbles). This will help share practical advice and candid career stories and tips for young professionals. Together, these segments weave core food-science skills with real-world practice, basically, from lab bench to factory floor. Some episodes might be for subscribers only (£1.99 per month)—to hear those, subscribe now and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe

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

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

This episode focuses on the latest innovations shaping thefuture of food, with audio snippets from SIAL Paris and the Ecotrophelia EuropeCompetition. Join us as we follow the journey of Hannah and Tom, two UKstudents who’ve developed BoozyBalls—a unique, sustainable twist on boba madefrom food waste. Experience the excitement of the competition floor and explorebreakthrough food concepts, from plantable packaging to bold new flavours fromaround the world. 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]

Hello, Food Science Addicts, and welcome to a brand-new season of The Food Science Addict Podcast! In this episode, we’re focusing on the fundamental skills every aspiring food scientist needs to succeed. Whether you're working in product development, quality assurance, or research and innovation, mastering the basics is essential. Today, we’ll dive into the core competencies that form the foundation of a food science career, setting you up for success in this exciting and ever-evolving field. 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]

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 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 Website: https://thefoodscienceaddict.com/ Email: [email protected]

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: 👉 https://anchor.fm/thefoodscienceaddict/subscribe ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Instagram: @thefoodscienceaddict Website: https://thefoodscienceaddict.com/ Email: [email protected]

Hello everyone, we are kick starting the 24th episode 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 very eager to help you understand what Food Science is and is a firm promoter of the power of networking. 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 Website: https://thefoodscienceaddict.com/ Email: [email protected]

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: 👉 https://anchor.fm/thefoodscienceaddict/subscribe ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Instagram: @thefoodscienceaddict Website: https://thefoodscienceaddict.com/ Email: [email protected] The Food Science Addict shop: https://thefoodscienceaddict.com/shop/ ☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

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:  👉 https://anchor.fm/thefoodscienceaddict/subscribe  ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Instagram: @thefoodscienceaddict  Website: https://thefoodscienceaddict.com/  Email: [email protected]  The Food Science Addict shop: https://thefoodscienceaddict.com/shop/  ☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

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 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 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Find us: Instagram: @thefoodscienceaddict Blog: https://thefoodscienceaddict.com/ Email: [email protected] The Food Science Addict shop: https://thefoodscienceaddict.com/shop/ ☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

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 (bear in mind, Abi might be on another role if you listen to this episode in the future). 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 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 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Find us: Instagram: @thefoodscienceaddict Blog: https://thefoodscienceaddict.com/ Email: [email protected] The Food Science Addict shop: https://thefoodscienceaddict.com/shop/ ☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

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