Coffee with Charles

Charles Brennan

Charles sits down for informal coffee conversations with authors to demystify their recent research articles on food and nutrition. As an acclaimed international speaker, pioneering innovator, and multi-awarded author, Charles takes the opportunity in the business of a day to sit down for a cup of coffee with expert scientists around the world to get their version of what makes food so nutritious and how to make sure we provide sustainable foods for the consumer. Take a few minutes out of your day and listen to the true evidence of food ingredients and how they affect your health.

Episodes

  1. “Coffee with Charles” S1 Ep 9. Are alternative protein sources an answer to global sustainability ?

    01/21/2025

    “Coffee with Charles” S1 Ep 9. Are alternative protein sources an answer to global sustainability ?

    Will the trend for alternative proteins enhance the sustainable and healthy eating choices for us as consumers ? (Season 1 Episode 9) In Episode 9 of “Coffee with Charles” Charles Brennan catches up with Dr Claire Munialo from Harper Adams University in the UK at the headquarters of the Institute of Food Science and Technology (UK) in London and continues with his informal coffee conversations with authors to demystify their recent research articles. In this episode Charles speaks with Dr Claire Munialo. They discuss the recent research "An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever-increasing global population." SYNOPSIS What is the real environmental and societal impacts in using alternative proteins for foods ? Recent research highlights the environmental impact of animal-based proteins and explores sustainable alternatives like plant, insect, and mycoprotein sources. These alternatives offer promising techno-functional properties but face challenges in mimicking the taste and texture of animal proteins. The study also addresses issues like allergenicity and consumer acceptance, which are crucial for the success of alternative proteins in food production. By evaluating these factors, the research aims to contribute to the development of sustainable, cost-effective protein sources that can benefit health, communities, and the environment. This work is a step towards more eco-friendly food solutions. Read Dr Munialo's paper published in the International Journal of Food Science and Technology here: READ⁠ Or watch the full video of the interview on the YouTube channel here: ⁠⁠⁠ WATCH

    12 min

  2. 01/17/2025

    “Coffee with Charles” S1 Ep 8. Can local food be both sustainable and healthy ?

    What can we learn from examples of local Thai food supplied to help consumers with sustainable and healthy eating choices ? (Season 1 Episode 8) In Episode 8 of “Coffee with Charles” Charles Brennan visits researchers from Chaing Mai University in Thailand and continues with his informal coffee conversations with authors to demystify their recent research articles. In this episode Charles speaks with Dr Ponjan Walter. They discuss the recent research "Maybe eating more local food is what we need: qualitative views on plant-based food among Thai consumers" SYNOPSIS Can local plant-based foods provide consumer nutrition and global sustainability issues ? Promoting plant-based (PB) food consumption can help achieve Sustainable Development Goals by encouraging nutritious diets. This research in Chiang Mai, Thailand, explores consumer attitudes towards PB foods. Findings show age-based differences in perceptions, with younger people viewing PB foods as “fake meat.” Highlighting local, nutritious PB dishes can boost acceptance and sustainability. Stay tuned for the culinary revolution that's set to change the way we eat! Read Dr Ponjan Walter paper published in the International Journal of Food Science and Technology here: ⁠READ Or watch the full video of the interview on the YouTube channel here: ⁠ WATCH

    11 min

  3. 01/09/2025

    “Coffee with Charles” S1 Ep 7. Cultivated meat - fake, fad or the future ?

    Cultivated meat - fake or a way of the future (Season 1 Episode 7) In Episode 7 of “Coffee with Charles” Charles Brennan visits Oxford in the UK and continues with his informal coffee conversations with authors to demystify their recent research articles. In this episode Charles speaks with Professors Niall Young and Jette Feveile Young from Aarhus University in Denmark. They discuss their paper on the future of cultivated meats and the potential of hybrid food. SYNOPSIS Revolutionising the Future of Food: Cultivated Meat Gains Momentum Cultivated meat, derived from the cells of meat-producing animals, is no longer a mere research concept. Already making its debut in restaurants across Singapore, the USA, and Israel, it promises significant health benefits by offering a cleaner, antibiotic-free alternative. Moreover, this innovation addresses consumer desires for sustainable, palatable, and nutritionally balanced food. By marrying the best aspects of plant-based alternatives and cultivated meat, this groundbreaking approach paves the way for a more sustainable and economically viable food ecosystem, bringing us one step closer to mainstream retail. Stay tuned for the culinary revolution that's set to change the way we eat! Read Professors Niall Young and Jette Feveile Young's paper published in the International Journal of Food Science and Technology here: READ Or watch the full video of the interview on the YouTube channel here: WATCH

    15 min

  4. 01/04/2025

    “Coffee with Charles” S1 Ep 6. Algae - What role do oceans play in the future of food and nutrition?

    Continuing the series “Coffee with Charles” Charles meets up with Professor Shan He in Wuhan and they discuss the traditional food uses of seaweed and how the phenolic content of seaweed is now being harnessed to improve consumers health. Synopsis Seaweeds like Laminaria japonica, Undaria pinnatifida, and Gracilaria lemaneiformis offer significant nutritional benefits. Rich in bioactive compounds such as carotenoids, phytosterols, and antioxidants, these marine plants can enhance health. They support neuroactive functions, provide antioxidants, and promote intestinal health, making them valuable in food and health applications. Read Professor Shan He's paper published in the International Journal of Food Science and Technology here: READ The research featured in a video interview to be viewed here: WATCH #healthy foods #nutrition #science

    10 min

  5. 12/31/2024

    “Coffee with Charles” S1 Ep 5. What now for the dairy industry ?

    Continuing the series of “Coffee with Charles”…. Professor Charles Brennan sits down with Professor Jeremy Hill from Fonterra in New Zealand. Over a cup of coffee they discuss the significant part that the dairy industry has played in the last 50 years or more in shaping innovation in science, technology, and nutrition. Synopsis In the world of dairy, over 900 billion litres of milk are produced annually, making up around 8% of total food biomass. Yet, its impact on global nutrition is vast. The dairy market, valued at over $860 billion in 2024, supports around 240 million jobs and up to one billion livelihoods. This industry's deep roots have spurred extensive research in dairy science and technology, with hundreds of thousands of studies published. So, is there anything new left to explore? As this episode illustrates ….. Absolutely! With advances in fields like materials science, biology, biochemistry, and computing technology, the opportunities in dairy science continue to grow. Future innovations will focus on environmental sustainability, creating foods tailored to different life stages and lifestyles, leveraging our expanding knowledge of microbiomes, and embracing the potentials of artificial intelligence. The dairy sector's journey of discovery and innovation is far from over. Read Professor Jeremy Hill's paper published in the International Journal of Food Science and Technology here: READ The research featured in a video interview to be viewed here: WATCH #healthy foods #nutrition #science

    16 min

  6. 12/26/2024

    “Coffee with Charles” S1 Ep 4. Ultra Processed Foods - the good, the bad and the misunderstood

    Ultra Processed Foods - the good, the bad and the misunderstood In episode four Charles speaks with Dr Duane Mellor from Aston University in the UK. They discuss his paper on the role of food science and technology in navigating the health issues of ultra-processed foods. Read Duane’s paper published in the International Journal of Food Science and Technology here: READ Or watch the full length video on our YouTube channel here: WATCH Episode highlight Food processing has long been a savior, ensuring we have safe and stable food supplies. But, it's also been linked to health issues due to ultra-processed foods, driven by market demands. It's a classic case of good intentions going slightly awry. The challenge now? Pivot food science to improve our health without sacrificing sustainability. Enter the latest trends: plant-based meat, food fortification, and sustainable packaging. These innovations aim to boost nutritional value and reduce the need for heavy processing. #healthy foods #nutrition #science

    8 min

  7. 12/21/2024

    “Coffee with Charles” S1 Ep 3. Starch is bad for our health or so they say. But what if…

    In episode 3 of Series 1, Charles chats with Dr. Elisa de Arcangelis from Università Campus Bio-Medico di Roma in Italy. They dive into the fascinating research on how different types of starches can be used to create healthier carbohydrate foods that benefit our gut microbes and overall nutrition. How Does This Research Benefit Your Health and Gut Microbiome: Dr. Elisa de Arcangelis’ research explores innovative ways to make everyday carbohydrate foods, like bread and pasta, healthier for you. By using different types of starches, these foods can be designed to support the good bacteria in your gut, which play a crucial role in digestion and overall health. A balanced gut microbiome can improve your immune system, enhance nutrient absorption, and even boost your mood. This means that the foods you love could not only be delicious but also help you feel better and stay healthier in the long run. Read Dr Elisa de Arcangelis' paper published in the International Journal of Food Science and Technology here: READ Or watch the full length video on our YouTube channel here: WATCH

    10 min

  8. 12/19/2024

    “Coffee with Charles” S1 Ep2. Eating healthy pasta? What roles do ingredients play on our health?

    Lentils make good pasta 🍝 In Episode 2 of Series 1 Charles Brennan sits down for another informal coffee conversation with authors to demystify their recent research articles. Charles talks to Professor Alessandra Marti from the University of Milan. They discuss the group’s paper on using pre-gelatinised red lentils in pasta production to improve starch properties and pasta cooking behaviour. Read Professor Alessandra Marti's paper published in the International Journal of Food Science & Technology Alternatively, watch the full episode as a video recording by clicking on this link Video

    8 min

  9. 12/17/2024

    “Coffee with Charles” S1 ep1. Playing with my senses …. How can I get my family to eat vegetables ?

    In this first episode Charles talks to Dr. Lisa Newman and Dr. Julia Low at RMIT University discussing their paper on eating behavior and the importance of sensory evaluation for balanced nutritional intake. Alternatively watch the YouTube video of this podcast by clicking here. YouTube link Read Dr. Lisa Newman and Dr. Julia Low's paper published in the International Journal of Food Science & Technology for more information on how 'Sensory Play' can help children overcome barriers to eating unfamiliar fruits and vegetables Or read the research for yourself on this link Research link #healthy eating #food #nutrition #science #children

    10 min
  • 9 Episodes

About

Charles sits down for informal coffee conversations with authors to demystify their recent research articles on food and nutrition. As an acclaimed international speaker, pioneering innovator, and multi-awarded author, Charles takes the opportunity in the business of a day to sit down for a cup of coffee with expert scientists around the world to get their version of what makes food so nutritious and how to make sure we provide sustainable foods for the consumer. Take a few minutes out of your day and listen to the true evidence of food ingredients and how they affect your health.

Information

  • Creator
    Charles Brennan
  • Years Active
    2K
  • Episodes
    9
  • Rating
    Clean
  • Copyright
    © Charles Brennan
  • Show Website
    Coffee with Charles