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A podcast for foodies and anyone in love with the science behind the food we eat.
Th...
06x06. The Science of Pasta: Save Energy While Cooking
Hello from Vero, your host! In this episode, I delve into
the physics of pasta cooking (and a bit of food chemistry), examining
energy-efficient methods to reduce water and energy usage. Based on the linked
article, I discuss the "heat-off, lid-on" technique and pre-soaking
dried pasta, exploring their impacts on texture and quality. Join me for a
fascinating look at sustainable cooking practices through a scientific lens!
Read more ➡️📖: Toultchinski, P.,
& Vilgis, T. A. (2024). How to cook pasta? Physicists' view on
suggestions for energy saving methods. Physics of Fluids, 36(117120). https://doi.org/10.1063/5.0230480
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9:15
06x05. Espresso in Microgravity: The Science Behind Space Coffee
🚀 Discover how astronauts enjoy coffee in space!
In this episode, we dive into the ISSpresso machine aboard the International
Space Station—a groundbreaking innovation that makes espresso in microgravity.
Learn about the science behind this space coffee maker. Perfect for space
enthusiasts and coffee lovers alike! ☕✨
Read more:
National Aeronautics and Space Administration. (n.d.). ISSpresso machine. NASA. Retrieved November 26, 2024, from https://www.nasa.gov/image-article/isspresso-machine/
European Space Agency. (2015, May 3). ISSpresso - the first espresso machine in space! [Video]. YouTube. https://www.youtube.com/watch?v=vyX368l--BU
Fregene, A. O., Salama, D., & Braunstein, G. V. (2016). ISSpresso: Espresso coffee in microgravity. Acta Astronautica, 128, 88–95. https://doi.org/10.1016/j.actaastro.2016.06.038
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7:08
06x04. Cooking in Space: Food in Zero Gravity
Welcome to a brand-new episode of The Food Science Addict Podcast!
In this episode, we’re diving into the science of space food and what happens to our classic cooking processes in the absence of gravity. From boiling to baking, how does zero gravity impact the way we prepare and consume food in space?
Tune in to find out!
Kostoglou, M. and Karapantsios, T., 2023. Cooking in space:
current situation, needs, and perspectives. Current Opinion in Food Science,
51, p.101021. Available at: https://doi.org/10.1016/j.cofs.2023.101021
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7:32
06x03. Ecotrophelia Europe with BoozyBalls (UK) and SIAL Paris 2024
This episode focuses on the latest innovations shaping the
future of food, with audio snippets from SIAL Paris and the Ecotrophelia Europe
Competition. Join us as we follow the journey of Hannah and Tom, two UK
students who’ve developed BoozyBalls—a unique, sustainable twist on boba made
from food waste. Experience the excitement of the competition floor and explore
breakthrough food concepts, from plantable packaging to bold new flavours from
around the world.
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10:54
06x02. Halloween episode: Harnessing the 'magic' of herbs
In this special Halloween episode, we're diving into the mysterious world of herbs and spices — but not in the way you might expect! Forget cauldrons and potions; this time, we're exploring the real magic these ingredients have held for centuries: preserving food. 🌿✨
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Email: [email protected]
Become a Paid Subscriber: https://anchor.fm/thefoodscienceaddict/subscribe
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