Ep. 47. From the Archives: Food Science Skills & Career Tips
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
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Ep. 46. Mushroom bioactives: a brief overview on psylocybin
In this episode, I explore the therapeutic potential of mushrooms focusing on compounds like psilocybin. The episode is based on the recent viewpoint article “Mushroom bioactives—polysaccharides to psilocybin: a viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity” published on Translational Food Sciences.We unpack how these bioactive compounds, traditionally rooted in cultural and spiritual practice, are now being reconsidered in clinical and nutritional settings. Read more: Brennan, C. S., Huang, Y., & Brennan, M. A. (2025). Mushroom bioactives—polysaccharides to psilocybin: A viewpoint on the therapeutic use of mushrooms for consumers and patients for health and neuroplasticity. Translational Food Sciences, 1(1), vxaf001. https://doi.org/10.1093/trfood/vxaf001
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Ep. 45. Let's chat about Alternative Proteins
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
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Ep. 44. Microorganisms and a swollen package of roasted potatoes
Hello everyone! Welcome to this new episode of The Food Science Addict Podcast!This time, I've recorded an episode based on a personal experience. Some time ago, while preparing my dinner, I noticed a swollen pack of roasted potatoes in my fridge—just one day past its use-by date.Join me as I speculate on the types of microorganisms that could grow in such a product. Since I'll be pronouncing (and mispronouncing!) many microorganism names, here's a list of those I mention:BacillusClostridiumListeria monocytogenesBacillus cereusClostridium botulinumSome 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
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Ep. 43. Inside Food Careers: The Life of a Food Innovation Technologist
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
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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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