The Drip by AQUALAB

Angela Anandappa, Ph. D. is the founding director of the Alliance for Advanced Sanitation. Anandappa is an experienced food safety industry professional having worked in the supply chain, product development, and sanitation areas of the food manufacturing industry. In this episode we unpack the alarming prevalence of microplastics, explore their pathways into our food supply, and discuss the potential solutions and innovations in sustainable packaging.

In this episode, you’ll hear about:

• The average intake of microplastics by an American
• Understanding the complexities of recycling and how to overcome them
• Advanced sanitation's role in integrating sustainability with food safety 
• Strategies for significantly reducing microplastics' impact
• A call for a more unified and capable recycling system within the US

Jump to:

(04:29) How consumers are influenced by multiple sustainability standards and options.

(09:02) The Animal Digestible Food Packaging Initiative's mission for sustainability.

(11:33) Why the food industry must take action to reduce microplastics.

(14:51) How to not be overwhelmed by fighting climate change.

(17:11) Featured artist and song.

(19:17) This episode’s Mantra.

Featured Artist and Song:

2L8 by NASTY CAT

Links mentioned in this episode:

Alliance for Advanced Sanitation

Animal Digestible Food Packaging Initiative

Jason Mraz,  music was chosen by Angela Anandappa

Connect with the show

AQUALAB

Zachary Cartwright, PhD

The Truth About Raw Milk: Breaking Down the Risks with Savana Everhart Nunn

Savana Everhart Nunn, PhD in One Health Sciences from Texas Tech University, joins the show to share why the US government agencies caution against consuming raw milk. We also explore the implications of not pasteurizing milk, and Savana’s groundbreaking research on mastitis in dairy cattle. Whether you're a food science enthusiast or just curious about the science behind your daily foods… you're in the right place.

In this episode, you’ll hear about:

• What does pasteurization involve and why is it necessary for milk safety?
• Who is at greater risk when consuming raw milk?
• The pathogenic bacteria most commonly found in raw milk
• How animal health directly impacts food safety and human health
• How Savana helped pioneer a PhD program in One Health Sciences

Jump to:

(06:07) Why HTST is the common pasteurization method in the US.

(08:41) The negligible benefits and risks of drinking raw milk.

(11:44) Penicillin resistance in US dairy.

(13:50) The challenges of grad school and coping with mental health.

(19:28) The scientists analyzing big data to solve problems.

(21:41) Passionate about zoonoses and improving animal health.
(25:14) Featured artist and song

(26:03) This episode's Mantra

Featured Artist and Song:

THE SMOKE by CΔTΔLYST

Links mentioned in this episode:

• ‘Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture’ by Savana Everhart Nunn
• ‘Cross-Contamination to Surfaces in Consumer Kitchens Using MS2 as a Tracer Organism in Ground Turkey Patties’ by Savana Everhart Nunn, et al.
• Institute for One Health Innovation
• Euclid by Sleep Token, music recommended by Savana Everhart Nunn.

Connect with the show

AQUALAB

Today, we dive into the intriguing world of wine, exploring why some bottles can unpleasantly surprise your senses with aromas resembling barnyards or dirty socks. Drawing from my doctoral research on the pesky wine spoilage yeast, Brettanomyces bruxellensis, at Washington State University under Dr. Edwards, I'll unpack how this microorganism infiltrates wineries and impacts your wine’s bouquet. From unsettling findings in vineyard pumice to the challenges of eradicating Brett from oak barrels, join me as we unravel the complexities of wine microbiology.

In this episode, you’ll hear about:

• What causes wine spoilage
• Used barrels, insects, and bulk wine
• Compounds produced by Brettanomyces and their effects
• Study on the survival of Brettanomyces in vineyard conditions
• … and how to control Brettanomyces populations

Jump to:

(03:22) How compounds in wine create various aromas.

(07:20) Studying Brettanomyces survival in Washington vineyards.

(10:16) Heating methods and effects on oak barrels.

(12:53) How Brettanomyces populations in oak barrels are affected.

(18:26) This episode’s song and mantra.

This episodes song and artist:

• SOULMATES
• CΔTΔLYST

Links mentioned in this episode:

‘Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulfites’ by Z.M. Cartwright and B.R. Bondada

‘Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves’ by Z.M. Cartwright and Charles G Edwards

Connect with the show

AQUALAB

I'm your host, Zachary Cartwright, and today marks our 40th episode - a special milestone. To celebrate, we've got an equally special guest joining us, Ashutosh Jaiswal, a wizard in the world of food safety and a driving force in quality assurance with over a decade of experience at Sri Dut India Private Limited.

Ashutosh shares his journey, from his formative years influenced by family ties to agriculture and the food industry to his current role, where he passionately oversees quality assurance and food safety. He's not only worked to earn the prestigious American Institute of Baking Certification and the National Confederation of Indian Industry Food Safety Award but also poured half his salary into food safety education to fuel his dreams. 

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. 

We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.

Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry. 

So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

In today's episode, we have a special guest, Dr. Milda Embuscado, a distinguished scientist at McCormick and Company. Dr. Embuscado is an expert in materials and processing technology, with a focus on powder science and technology, flavor compounds, flavor encapsulation, and food emulsions. She shares her insights on the role of water activity measurements and moisture absorption isotherms in understanding ingredients and developing new products. 

Today, we have a very special guest, Ian Fretheim, joining us from Cafe Imports. Ian is the Director of Sensory Analysis, where he passionately explores the depths of coffee quality. He's not just an observer but a hands-on enthusiast who dedicates his talents to ensuring the highest standards of coffee.

In the quality control lab, Ian's daily routine involves processing an astounding number of taste-bud signals. He's like a sensory superhero, utilizing his seventh, ninth, and tenth cranial nerves to decipher the intricate flavors and nuances of coffee. This is no small feat, and Ian's expertise is pivotal in the pursuit of the perfect brew.

But Ian's involvement doesn't stop there. He can also be found meticulously preparing, roasting, and cataloging green-coffee samples. His involvement in every step of the coffee journey ensures that every cup is a masterpiece in itself.

In today's episode, we delve into Ian's remarkable long-term observational study on water activity in specialty green coffee. This research is a testament to his dedication and passion for understanding every aspect of coffee. What's even more exciting is that Ian has some intriguing updates and insights to share since completing the study in 2019.

So, without further ado, let's dive into the world of coffee science and hear what Ian has to say on this episode of "Water in Food." Get ready for a caffeinated journey of knowledge and flavor.

We had the recent pleasure of talking with Rob Rebich, Co-Founder of AUPA, a company on a dedicated mission to provide customers with convenient, nutrition-packed meat-based snacks, all free from harmful industrial additives. Rob's vision is to champion small, local regenerative farms and ranches by sourcing ingredients locally, thereby contributing to a broader transformation aimed at enhancing the entire food system.

AUPA firmly believes that incorporating animal products is a key element of a healthy diet, and they're excited to introduce the AUPA bar!

Today my guest is Dr. Imran Ahmad, a Research Assistant Professor at Florida International University where he is part of the Food Agriculture and Biotechnology Lab. This lab focuses on four core areas of food and beverage science including 1) studying product and process development for optimization of safety and quality, 2) developing novel microbes for commercial applications, 3) investigating sensory and consumer behavior, and 4) conformance with regulations. Dr. Ahmad has postharvest and food process engineering expertise haven't and is a Lead Instructor for Produce Safety and Preventive Control Rules.  Let’s hear what he says on this episode of Water in Food.

In this episode of Water In Food, we explore two new technologies that have the potential to revolutionize food safety. The first is hyperspectral imaging, and the second is ultra-fine bubbles, which can increase the potency of antimicrobial solutions and promote the growth of probiotics in milk products. Our guest speaker is a food scientist passionate about dairy and microbiology. He teaches food science and conducts research in a dairy microbiology lab nationally recognized for its work in hyperspectral imaging and other technologies. Additionally, we discuss the potential of these technologies and how they can improve food safety and extend the shelf life of products.

Dr. Minto Michael is an assistant professor of dairy science at Washington State University, where he has the main responsibility for conducting research, taking up 70% of his time, and teaching, taking up 30%. He is considered an expert in dairy microbiology, food safety, product development, and dairy processing, as he spends a significant part of his time validating his findings. Notably, he was hired to create a strong dairy science program at WSU.