In this episode, we have the first part of our interview with Dr. Cate Ward. Cate is a Scientist and Dietitian at Stanford University. In this episode, we talk about Cate’s studies and career journey in metabolic biology and nutrition research, together with some of the most interesting things she has learned along the way.

In this episode, we have the third part of our interview with Germaine Yong. Germaine is lead scientist at AMILI, a company building South East Asia’s largest multi-ethnic gut microbiome database. In this episode, we talk about distinctions in microbiomes of Asians and Westerners. We also discuss connections between Traditional Chinese medicine and modern microbiome research.

In this episode, we have the second part of our interview with Germaine Yong. Germaine is lead scientist at Amili, a company building South East Asia’s largest multi-ethnic gut microbiome database. In this episode, we talk about nutrition strategies for microbiome health, as well as Amili’s history and its newly announced partnership with Sempera Organics.

In this episode, we have the first part of our interview with Germaine Yong. Germaine is lead scientist at Amili, a company building South East Asia’s largest multi-ethnic gut microbiome database. In this episode, we talk about Germaine’s career in studying microbes and some of the interesting things she has learned during this journey.

Scott is the VP of Innovation at Givaudan and founder and head of MISTA. In this episode we talk further about Scott’s vision of the future of food, including new technologies and why changing our food systems are critical for our life on this planet.

In Part 2 of our conversation with Scott, we dive deeper into the practical applications of his vision for a decentralized food system. We explore how MISTA is actively working towards this future. Don't miss this compelling continuation of Scott's inspiring journey and groundbreaking work in food science!

In this episode, we talk about Scott’s career journey in food science and the founding of MISTA. We also talk about his vision for the future of food as a decentralized system, and why this is critical in an age of climate change and other emergencies."

In part two of our interview with Ellen Smith and Sarah Docherty, Ph.D., researchers at the University of Northumbria, we delve into their recent clinical study on Lion's Mane and its profound effects on cognitive function. Join us as we discuss the science behind Lion's Mane, the results of their study, and their plans for future scientific research.

In this episode, we interview Ellen Smith and Sarah Docherty, Ph.D. researchers at the University of Northumbria, about their groundbreaking study on lion’s mane and young adult cognition. We explore their backgrounds in psychology and nutrition, and discuss the study's fascinating findings. Tune in to learn about this intriguing research and its implications for cognitive health!

Dive into the inspiring story behind Mamu, a groundbreaking sustainable food product. In this episode, we explore the innovative journey of its creation, from conception to collaboration with a Michelin Star Chef. Join us as we uncover how Mamu is poised to be a game-changer, redefining the landscape of food protein and contributing to a more sustainable future in the culinary world.