For this third new season of the Food Science Addict Podcast we are interviewing Abi Watts, a Flavour Quality Technician at Sensient Technologies, she will talk about her background and how she arrived to Flavour Science from Forensic Sciences (bear in mind, Abi might be on another role if you listen to this episode in the future).

You can find Abi on:

🧪Linkedin: https://www.linkedin.com/in/abi-watts-%F0%9F%8D%A8-22755812a/

You can find the Shop of The Food Science Addict here:

🧪 https://thefoodscienceaddict.com/shop/

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

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Find us:

Instagram: @thefoodscienceaddict

Blog: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

The Food Science Addict shop: https://thefoodscienceaddict.com/shop/

☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

Dear friends and gastronauts, today I am having a chat with Mariam Zaki who is a Science Communication Manager and is talking about her love for this profession as well as what are the necessary skills and how to kick start your Sci Comm career, even if you don't have a scientific background.

👇🏽 You can find Mariam here 👇🏻

🧪Instagram: @scicommography
🧪Her blog: https://scicommography.com/
🧪Her very first blog: https://www.crystalsandcatalysts.com/

I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.

Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/

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Find us:

Instagram: @thefoodscienceaddict

Blog: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

Hello dear Gastronauts! Today I am chatting with one of my best friends who also happens to be a very skilled Flavour Scientist working as a Researcher at the INRA (Dijon, France).
He will talk about Flavour of alcohol-free beer but also the reason why ALEs, IPAs and Lagers are different as well as some interesting insights on how food structure can influence flavour retention and release.
You can find Jose on:
🧪Linkedin: https://www.linkedin.com/in/jos%C3%A9-piornos-80304562/
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
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Find us:
Instagram: @thefoodscienceaddict
Blog: https://thefoodscienceaddict.com/
Email: thefoodscienceaddict@outlook.com
The Food Science Addict shop: https://thefoodscienceaddict.com/shop/
☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

This episode focuses on the latest innovations shaping thefuture of food, with audio snippets from SIAL Paris and the Ecotrophelia EuropeCompetition. Join us as we follow the journey of Hannah and Tom, two UKstudents who’ve developed BoozyBalls—a unique, sustainable twist on boba madefrom food waste. Experience the excitement of the competition floor and explorebreakthrough food concepts, from plantable packaging to bold new flavours fromaround the world.

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Hello everyone,

this episode will be about Ecotrophelia UK 2023.

I have interviewed the winning team (team PlanEat from Nottingham University) and they are giving us precious insights on the competition and advices for future applicants!

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Website: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

Welcome to The Food Science Addict Podcast, 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

Today I will talk about the lessons that I have learned after participating with my students to the final edition of the Ecotrophelia UK leg.
If you are looking forward to participate, this episode will be of help and I am very happy to talk about it more if you need. See below how to contact me.

I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.

Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/

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Find us:

Instagram: @thefoodscienceaddict

Blog: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict

Hello, Food Science Addicts, and welcome to a brand-new season of The Food Science Addict Podcast! In this episode, we’re focusing on the fundamental skills every aspiring food scientist needs to succeed. Whether you're working in product development, quality assurance, or research and innovation, mastering the basics is essential. Today, we’ll dive into the core competencies that form the foundation of a food science career, setting you up for success in this exciting and ever-evolving field.

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Email: thefoodscienceaddict@outlook.com

Meet Annelie from Food Crumbles (https://foodcrumbles.com/) again for an insightful look into her career.

Listen to her stories and advice for young professionals.

Find her on instagram: @foodcrumbles

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Website: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

Hello dear Gastronauts! Today I am interviewing Dr Raffele Colosimo. Raffaele is a Scientific Managing Editor at Elsevier and will give us an insight on his daily activities as well as suggestions for authors. We will also talk about Quorn and Food Structure which were topics he covered during his PhD.

🧪 You can find Raffaele on Linkedin: https://www.linkedin.com/in/raffaelecolosimo/

🧪 You can find Raffaele on Research gate: https://www.researchgate.net/profile/Raffaele-Colosimo

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:

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Instagram: @thefoodscienceaddict

Website: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

The Food Science Addict shop: https://thefoodscienceaddict.com/shop/

☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

Welcome to The Food Science Addict Podcast, 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

In this first episode, we will introduce Food Science and we will have a conversation with Kerani Kirakos, Application Technology Specialist at Sweegen about her role as a Food Scientist.

For more info write to thefoodscienceaddict@outlook.com or send an Instagram DM @thefoodscienceaddict

Blog: www.thefoodscienceaddict.com

Ig: @thefoodscienceaddict

This podcast series is produced in collaboration with some University of Surrey's students, we will meet some of them in the next episodes.

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. 🎙️🍽️

Some episodes might be for subscribers only (1.99£per month). If you want to listen to those ones, just subscribe NOW andenjoy the full list of episodes:

👉https://anchor.fm/thefoodscienceaddict/subscribe

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Welcome to The Food Science Addict Podcast, 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

In this episode, I am interviewing Javier Gomez Lopez, a Sensory Science Technical Manager (https://www.linkedin.com/in/javier-gomez-lopez-ph-d-328b1aa). Javier started with a postdoc in chemistry and climbed his way up to the sensory science ladder.

Listen to the episode to know more about his role and his advice to any student or young professional who is willing to embark in a sensory science job search.

I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.

Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/

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Find us:

Instagram: @thefoodscienceaddict

Blog: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict

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! 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! 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! 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_consulting

TikTok: @nali.consulting

LinkedIn: 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, we are kick starting the 24th episode with a chat about Future Foods and Novel Trends with Riccardo Bottiroli - a Product Development Expert and Consultant and a Foodfella (do you follow him on Linkedin? https://www.linkedin.com/in/riccardo-bottiroli-a16816a5/).

Check out his Product Development business: https://developeat.com/

Check out his TEDex talk: https://www.youtube.com/watch?v=ojd49EIo-_0

As you will listen from this episode, Riccardo is very eager to help you understand what Food Science is and is a firm promoter of the power of networking.

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:

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Email: thefoodscienceaddict@outlook.com

Hello dear Gastronauts! Today I am interviewing Nick Henson. Nick is a Food Development Consultant and has several years of experience in the NPD field. He was one of the first people involved in the Quorn technology!

 🧪 You can find Nick on Linkedin: https://www.linkedin.com/in/nick-henson-fifst-251a168/

 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 

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Instagram: @thefoodscienceaddict 

Website: https://thefoodscienceaddict.com/ 

Email: thefoodscienceaddict@outlook.com 

The Food Science Addict shop: https://thefoodscienceaddict.com/shop/ 

☕ If you want to support us with a coffee: https://www.buymeacoffee.com/thefoodscia ☕

Welcome to The Food Science Addict Podcast, 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

Today I am recording a chat with Rebeca Chambers who is a Product Developer for Graze (bear in mind that if you listen to this podcast in the future, she might have changed role).

She is a University of Surrey alumna (graduated in 2021). Rebeca is telling us how was this first year as a young professional: from graduation to getting the job. Listen to her for some tips and advice, especially if you are about to graduate.

If you want to contact Rebeca, here is her linkedin contact: https://www.linkedin.com/in/rebeca-chambers-diaz-860492158/?originalSubdomain=uk

I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.

Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/

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Find us:

Instagram: @thefoodscienceaddict

Blog: https://thefoodscienceaddict.com/

Email: thefoodscienceaddict@outlook.com

If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict

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 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_consulting

TikTok: @nali.consulting

LinkedIn: 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

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/S0268005X25007167

Connect with Jennifer McLauchlan here: https://www.linkedin.com/in/jennifermclauchlan/

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 contacts

Linkedin: https://www.linkedin.com/in/maxgrell/

Web: https://blakbear.com/

Email: max@blakbear.com

Will Miles contacts

Linkedin: https://www.linkedin.com/in/william-miles-83614a81/

Email: William.Miles@cranswick.co.uk