The Food Science Addict Podcast

Hello everyone! For this new episode of The Food Science Addict Podcast, we are meeting with Susie Turan, whose R&D career spans over three decades in the food industry. She has spent much of her professional life exploring the science of food structures and the interplay of ingredients and processes that define texture, nutrition, and quality.In this podcast episode we are talking about probiotics in foods with a particular spotlight on adding probiotics to ice-creams and bread. We will cover hurdles and opportunities and, towards the end, Susie will also give advice to the next generation of food professionals. You can find her on linkedIn: https://www.linkedin.com/in/susieturan/---------------------------------------------------------------------Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

In this episode, I am speaking with Max Grell, CEO & Founder of BlakBear, and Will Miles, Group R&D Manager at Cranswick. The conversation is about smart shelf-life technology, AI-driven supply chains, cold-chain challenges, and how real-time freshness data could transform food waste reduction and food safety. Max Grell contactsLinkedin: https://www.linkedin.com/in/maxgrell/Web: https://blakbear.com/Email: [email protected] Miles contactsLinkedin: https://www.linkedin.com/in/william-miles-83614a81/Email: [email protected]

In this episode, PhD researcher Jennifer (Jenny) McLauchlan explores how oat proteins and beta-glucans interact to shape the future of plant-based foods. Discover how less-processed oat extracts can improve texture, stability, and nutrition while supporting sustainable food systems. Learn why fibre matters just as much as protein, and how understanding the “oat matrix” could transform next-generation food design.Read the paper here: https://www.sciencedirect.com/science/article/pii/S0268005X25007167Connect with Jennifer McLauchlan here: https://www.linkedin.com/in/jennifermclauchlan/

Hello everyone! For this new episode of The Food Science Addict Podcast, we are meeting again with Natalie Alibrandi, founder of Nali Consulting.This time we dive into functional beverages, from her day to day work to looking into trends: how Gen-Zs are influencing the non-alcoholic range and female nutrition. You can reach out to Natalie via the following links:Website: https://www.naliconsulting.co.uk/ Instagram: @nali_consultingTikTok: @nali.consultingLinkedIn: https://www.linkedin.com/company/naliconsulting/Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! For this new episode of The Food Science Addict Podcast, we will meet John Points who is an expert and consultant in Food Authenticity. We will engage in a conversation about Food Adulteration and Fraud from the definition of adulteration to the most adulterated food commodities. You can reach out to John via LinkedIn: https://www.linkedin.com/in/john-points-25b8b810/Read more about the Food Authenticity Network: https://www.foodauthenticity.global/Some episodes might be for subscribers only (£1.99 per month)—to listen to those, subscribe now and enjoy the full list of episodes: 👉 ⁠⁠https://anchor.fm/thefoodscienceaddict/subscribe⁠

Hello everyone! For this new episode of The Food Science Addict Podcast, We dive into a conversation about how she developed her love for food science and how she moved from the US to the UK. From the hurdles of being a young female founder in a male dominated world to the future of foods, we dive into a lively conversation that will shed some more light on the food science world and careers. You can reach out to Natalie via the following links:Website: https://www.naliconsulting.co.uk/ Instagram: @nali_consultingTikTok: @nali.consultingLinkedIn: https://www.linkedin.com/company/naliconsulting/Some episodes might be for subscribers only (£1.99 per month)—to listen to 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 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 listen to 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