24 episodes
The Food Science Addict Podcast TheFoodScienceAddict
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- Arts
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5.0 • 2 Ratings
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A podcast for foodies and anyone in love with the science behind the food we eat.
This podcast will showcase food science facts, food scientists life and food science students life aspects too.
These episodes have been written and recorded thanks to the help of some current and former students from the University of Surrey.
Visit our website: www.thefoodscienceaddict.com
Instagram: @thefoodscienceaddict
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06x03. Coffee brewing
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 machinery.
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com -
06x01. About Food Texture
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: 6151-6157. https://doi.org/10.1111/ijfs.16696
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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
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com -
05x03. Why does a popcorn "POP"?
Hello everyone, join Vero for a very short episode discovering the reasons behind popcorn's POP!
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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
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com -
05x02. The Chemistry of Halloween Treats
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 special!
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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
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com -
05x01. The grand journey of Yeast, from China to Rome
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, 584718. https://doi.org/10.3389/fgene.2020.584718
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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
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com -
04x05. Molecular gastronomy, a brief history
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:
👉 https://anchor.fm/thefoodscienceaddict/subscribe
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Instagram: @thefoodscienceaddict
Website: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com