Amanda and Ben discussed the development of alternative proteins (insects, algae, cultured meats, etc.). Their conversation focused on integrating alternative proteins into the current diet, whether as a substitution of existing foods, an addition to the current diets, or both. The futuristic discussion of kitchen top bioprocessor was also part of the discussion by the hosts. 

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Amanda and Ben discussed the recent outbreak of Coronavirus. They reflected on previous classes that they learned from microbiology and how it changed their worldviews. Coronavirus originated from eating wildlife animals, so the hosts touched on modernize food cultures in this episode, too.

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Amanda and Ben discussed personalized nutrition in the industry 4.0 era. Data collected from personal health can be used for personal nutrition. 

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Amanda and Ben continued discussing design thinking in food science. They looked back to the past experience and proposed changes for food science education to teach and encourage design thinking. 

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Amanda and Ben talked about design thinking and its applications to food science. Design thinking emphasizes on problem-defining and continuous improvement, and the hosts think design thinking can be well-used for food science professionals' day-to-day work. 

Design thinking by Nigel Cross: https://www.amazon.com/Design-Thinking-Understanding-Designers-Think/dp/1847886361

Design thinking explained: https://mitsloan.mit.edu/ideas-made-to-matter/design-thinking-explained

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Amanda and Ben shared thoughts about the aftermath of successes earned from plant-based meats. The conversation ranged from examining the relationship between human diet and the environment to wondering the next big movement in the food and beverage industry.

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Amanda and Ben celebrated the one-year anniversary of the podcast with a new logo! This episode focused on breaking down ingredient lists for Beyond Burger and Impossible Burger. 

Helpful links: 

The Beyond product line: https://www.beyondmeat.com/products/

The Impossible product line: https://impossiblefoods.com/food/

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Amanda and Ben discussed making presentations in class, at conferences, and in other professional settings as food science students/researchers. 

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In this episode, Amanda and Ben continued the discussion on academic research, covering setbacks and successes in research. Towards the end of the discussion, an opinionated piece was carried out by the two to highlight the true passion about research. 

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Amanda and Ben talked about how to research as grad students. This episode covers defining research questions, laboratory skills, and communication skills that are required for researching. 

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