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!

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In this episode, I unpack the latest insights from a Food Ingredients Global webinar on functional foods and beverages. From protein and fibre trends to the influence of GLP-1 drugs, Veronica explores the drivers shaping the future of health-focused products.

I will mention:

• Why functional beverages are outpacing foods in consumer demand

• Regional differences: weight management in North America, sleep and beauty in Europe and Asia-Pacific

• The GLP-1 effect and how it is reshaping weight management strategies

• The rise of plant proteins, hybrid solutions, and fibre as the 'next hype'

• How sustainability, clean label, and minimally processed foods are influencing choices

• The broadening of the functional foods consumer base from Gen Z to healthy ageing

This episode offers a concise look at trends that will define product development in 2025 and beyond.

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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.

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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

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!

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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:

• Bacillus
• Clostridium
• Listeria monocytogenes
• Bacillus cereus
• Clostridium botulinum

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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. 🎙️🍽️

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In this special episode, we take an unusual turn by diving into the delicious world of food in film, this time with Julie & Julia (2009), directed by Nora Ephron and starring Meryl Streep and Amy Adams. This heartwarming foodie favourite brings Julia Child’s culinary genius to life, inspiring a new generation to embrace the art and science of cooking. We’ll explore how the film captures the 'magic' of food chemistry, consumer behaviour, and the powerful nostalgia that connects us to flavours of the past. Have you watched the movie?

Do you want to add more to the discussion? Feel free to add your comments, I would love to keep the conversation going.

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Hello from Vero, your host! In this episode, I delve intothe physics of pasta cooking (and a bit of food chemistry), examiningenergy-efficient methods to reduce water and energy usage. Based on the linkedarticle, I discuss the "heat-off, lid-on" technique and pre-soakingdried pasta, exploring their impacts on texture and quality. Join me for afascinating look at sustainable cooking practices through a scientific lens!

Read more ➡️📖: Toultchinski, P.,& Vilgis, T. A. (2024). How to cook pasta? Physicists' view onsuggestions for energy saving methods. Physics of Fluids, 36(117120). https://doi.org/10.1063/5.0230480

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🚀  Discover how astronauts enjoy coffee in space!In this episode, we dive into the ISSpresso machine aboard the InternationalSpace Station, a groundbreaking innovation that makes espresso in microgravity.
Learn about the science behind this space coffee maker. Perfect for spaceenthusiasts and coffee lovers alike! ☕✨

Read more:

National Aeronautics and Space Administration. (n.d.). ISSpresso machine. NASA. Retrieved November 26, 2024, from https://www.nasa.gov/image-article/isspresso-machine/

European Space Agency. (2015, May 3). ISSpresso - the first espresso machine in space! [Video]. YouTube. https://www.youtube.com/watch?v=vyX368l--BU

Fregene, A. O., Salama, D., & Braunstein, G. V. (2016). ISSpresso: Espresso coffee in microgravity. Acta Astronautica, 128, 88–95. https://doi.org/10.1016/j.actaastro.2016.06.038

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