Anđela Martinović holds a PhD in Food Systems from the University of Milan, specializing in probiotics and gut health. As a co-founder and program development coordinator at epiSTEMe Hub, she advances science, innovation, and technology with a focus on Montenegro. Angela joins The Drip to explore the complexities of probiotics, from production to their journey in the human GI system, and the role multidisciplinary research plays in this field.

In this episode, you’ll hear about:

• Definition of probiotics and key production/ regulation challenges
• Stages of production and importance of probiotic survival and functionality
• Role of water activity in preservation and gut survival challenges
• Angela's PhD insights on probiotics and Montenegro's market
• Emerging trends, future directions, and AI in probiotics

Jump to:

(00:53) Understanding the definition and challenges of probiotics.

(03:46) Overview of the probiotic production process.

(07:22) Importance of water activity in probiotics' journey through the gut.

(09:52) Angela’s PhD research insights on probiotic survival and functionality.

(13:46) Analyzing the probiotic market in Montenegro.

(18:10) Future directions and emerging trends in probiotics

(26:05) This episode’s song recommendation.

(26:45) This episode’s mantra.

Featured Artist and Song:

Push the Tempo by Sub Focus

Links mentioned in this episode:

Anđela Martinović’s work

Anđela Martinović on LinkedIn

‘Uncovering the Probiotic Supplement Landscape: Market Offerings, Sales Patterns, and Future Forecasts Using Machine Learning Approach - A Case Study of Montenegro’ by Anđela Martinović et. al (2024)

Spread Your Wings by Queen, music was chosen by Anđela Martinović

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AQUALAB

Zachary Cartwright, PhD

00:00 Probiotic Survival and Functionality

05:04 Optimizing Probiotic Production Factors

07:03 Ensuring Probiotic Stability: Key Factors

11:45 Streptococcus Thermophilus' Urase Activity Reduction

14:59 Enhancing Standards and Analyzing Sales

18:10 Multidisciplinary Collaboration Key to Probiotic Innovation

20:31 Emerging Trends in Probiotics

26:17 "Push the Temple" Review

27:07 "Releasing Toxicity: The Drip"

Abigail Thiel is a Food Scientist and YouTuber of ‘Abbey the Food Scientist’. She is a postdoctoral researcher at Wageningen University in the Netherlands, focusing on food quality and design, with a particular interest in ice cream microstructure, healthier fat alternatives, and sustainable food production. She joins The Drip to delve into the fascinating world of ice cream science, from its microstructure to the intricacies of creating healthier and more sustainable sweet treats.

In this episode, you’ll hear about:

• What are the ice cream terms "variegates" and "inclusions”?
• Understanding the healthier fats in ice cream.
• Creating a food science YouTube channel.
• Precision fermentation: milk proteins from yeast.

00:00 Ice Cream Texture Research Funding

03:48 Started YouTube During Covid Lockdown

08:40 Yeast-Based Milk Protein Production

12:50 Abby's Food Science Courses Online

15:31 Tackling Ice Cream Moisture Migration

16:36 "Mesmerizing Down Tempo Collaboration"

Jump to:

(00:53) How Abby started studying the science of ice cream through a USDA-funded project focusing on healthier fats.

(03:46) The difference between variegates and inclusions and their importance in ice cream.

(07:22) Balancing texture and health in food, and how it is a central theme in Abby's research.

(11:53) Abby's venture into YouTube during the COVID-19 lockdown.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Liftoff by Adastra and Bethany Agustin

Links mentioned in this episode:

Abbey the Food Scientist – Website

Abbey the Food Scientist – YouTube

Abigail Thiel on LinkedIn

Wageningen University

Taylor Swift, music was chosen by Abigail Thiel

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AQUALAB

Zachary Cartwright, PhD

Rachel Zemser from A La Carte Connections is a lifelong food scientist and consultant, dedicated to helping companies formulate and develop innovative food products. She is the author of "The Food Business Toolkit for Entrepreneurs" and holds degrees in food science from the University of Massachusetts Amherst and the University of Illinois. She has also attended culinary school in New York. Rachel joins The Drip by AQUALAB to explore the intricacies of food science consulting and entrepreneurial challenges in the food industry.

00:00 Food Science Consulting Insights

05:26 Entrepreneurs Vs. Big Brand Ingredients

08:23 Designing a Custom Snack Bar

13:02 Finding the Right Co-Packer

14:14 Evaluating Co-Packer Suitability

19:52 Preparing for Food Science Consulting

21:14 Essential Skills for Food Consultants

26:51 Food Science Consulting Expertise

28:08 Song and Mantra for Upliftment

In this episode, you’ll hear about:

• Rachel’s productivity hacks for self-employment success.
• Key tips for developing successful food products.
• Importance of water activity in dry foods.
• From Unilever to startups: Rachel’s career insights.

Featured Artist and Song:
Here with Me by Marshmello

Links mentioned in this episode:
A La Carte Connections
Rachel Zemser on LinkedIn
Strange Currencies by REM, music was chosen by Rachel Zemser

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AQUALAB
Zachary Cartwright, PhD

Dr. Carolyn Ross is a professor of food science and the director of the Washington State University School of Food Science. Her expertise covers sensory science, human perception of food textures, and the formulation of food products tailored to different populations. She joins The Drip to unpack texture's critical role in food acceptance and how this knowledge can be leveraged to design foods for diverse groups, from children with Down syndrome to older adults.

00:00 Understanding food texture is crucial for acceptance.

03:52 Down syndrome: 80% have eating and swallowing difficulties.

07:35 Individual consumer needs shape food product development.

10:16 Behavioral and preference studies on children, adults.

16:02 Include targeted users in product design decisions.

18:28 Water activity affects food consistency over time.

21:49 AQUALAB collaboration enhances food sensory evaluation.

23:53 Mantra: "I'm brave enough to climb any mountain."

Roman Libov is a food scientist specializing in plant-based foods and the incorporation of bioactive and psychoactive fungi into nutraceuticals. In this episode of The Drip, we learn about Roman’s journey from mental health to food science. We explore the challenges and innovations in incorporating psychoactive fungi into food products, the intersection of food science and psychedelics, and the promising future of fungi in the food industry and mental health therapeutics.

In this episode, you’ll hear about:

• The rise of fungi in functional foods
• Stability challenges with psilocybin in beverages
• The future of psychedelic consumption
• Regulatory challenges in consumer testing
• … and how fungi can improve public health outcomes

Jump to:

(03:45) What is fungi's nutritional, medicinal, and sensory potential?

(06:59) How psilocybin affects brain serotonin receptors and the “Entourage Effect”.

(11:50) The importance of water activity for bioactive preservation.

(13:25) How psilocybin stability is affected by environmental factors.

(16:54) Why fungi are gaining popularity in health food.

(22:28) This episode’s song recommendation.

(23:26) This episode’s mantra.

00:00 Fungi's future role: food, health, psychedelics, innovation.

04:19 Fungi offer innovative, eco-friendly food solutions.

08:36 Psychoactive fungi consumed as gummies or chocolates.

10:27 Maintaining bioactive compounds' stability in food matrices.

13:24 Psilocybin stability affected by processing and elements.

16:54 Fungi increasingly popular in food and health.

21:55 Sponsored content about fungi ingredients and music.

23:52 Embrace authenticity and self-understanding; stay hydrated.

Featured Artist and Song:

Where You Are by John Summit

Links mentioned in this episode:

Roman Libov on LinkedIn

‘Virtual Reality as a Moderator of Psychedelic-Assisted Psychotherapy’ by Agnieszka D. Sekula, Luke Downey, Prashanth Puspanathan (2022)

‘Psychoactive Fungi Formulations in Nutritive and Palatable Food Matrices: Options for Clinical and Non-clinical Use’ by Roman Libov (2023)

‘Psychedelics and virtual reality: parallels and applications’ by Jacob S. Aday, Christopher C. Davoli, Emily K. Bloesch (2020)

My Time by Sultan + Shepard, music was chosen by Roman Libov

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AQUALAB

Zachary Cartwright, PhD

Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat.

In this episode, you’ll hear about:

• Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilization
• How enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteins
• Combining plant and animal proteins with 3D food printing
• How less popular cuts like brisket are getting a makeover
• … and how these innovations will be able to lower the cost of meat

Jump to:

(00:53) How sustainable technology boosts efficient, waste-free meat processing.

(03:46) The ways of enhancing meat flavour, texture and safety.

(07:22) Key technologies that improve protein digestibility and nutrient preservation.

(11:53) Factoring in food safety and public health.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Run Wtih Me by Kaivon

Links mentioned in this episode:

‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.

Massey University

Hass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep Kaur

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AQUALAB

Zachary Cartwright, PhD

00:00 New tech aids sustainable meat processing practices.

03:46 Innovative technologies enhance food flavor and texture.

07:22 Advanced technologies improve protein digestibility and nutrient preservation.

11:53 Technologies improve health, nutrition, and food safety.

13:47 AQUALAB helps the meat industry with moisture control.

Alyssa Norris is the Director of Sustainability at Aether Fuels. She sits down with Zachary Cartwright to discuss how we can produce aviation fuel from waste, and how you don’t have to choose between seeing the world and saving it. Alyssa will shed light on the production, impact, and future of this fuel. We'll also discuss its current usage, the processes involved, and how it plays a crucial role in reducing greenhouse gas emissions and supporting a circular economy.

In this episode, you’ll hear about:

• What is sustainable aviation fuel (SAF)?
• Suitability of SAF versus electric aircraft for long-haul flights
• How to overcome the unwanted presence of water in jet fuel
• Innovative aspects of Aether's technology
• What does a Director of Sustainability do for a company like Aether?

Jump to:

(03:44) SAF is made from hydrogen, carbon, and waste materials.

(08:41) Airlines will adopt sustainable fuel, therefore lowering costs.

(10:25) Why electric flight tech lags and SAF infrastructure is more simple.

(14:04) Being a startup leader focusing on sustainability and compliance.

(16:07) Which flight operators are currently using SAF?

(20:35) This episode’s song recommendation.

(21:22) This episode’s mantra.

Featured Artist and Song:

Ice Cream Paint Job by SoDown

Links mentioned in this episode:

Aether Fuels

SAF Grand Challenge

Department of Energy

Sustainable Aviation Buyers Alliance

Eco-Skies Alliance

Everyone Deserves The Chance To Fly by WICKED, music was chosen by Alyssa Norris

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AQUALAB

Zachary Cartwright, PhD

00:00 SAF reduces emissions, fossil reliance, and aids sustainability.

03:44 SAF uses hydrogen, carbon, and various waste sources.

08:46 Increasing SAF adoption will reduce its cost.

10:15 SAF enables existing infrastructure use, batteries are inefficient.

14:03 Startup focuses on sustainability, compliance, and stakeholder engagement.

16:05 Alaska and United boost sustainable aviation fuel initiatives.

19:50 Aqualab sponsors moisture analysis in fuels discussion.

Ravi Karkara and Vinay Indraganti, from AI For Food Global Initiative, join the Drip to discuss their new book ‘The AI for Food Movement’. We'll explore how AI is transforming food production, from creating consistent culinary experiences to enhancing sustainability. Tune in as we address challenges like AI adoption fears and data integration, the role in flavor development and personalized dining, and manufacturing efficiencies.

In this episode, you’ll hear about:

• Flavor and texture customization through AI
• The use of AI in R&D, production, and logistics
• Revolutionizing quality control in food production with computer vision
• How AI ensures consistent and repeatable food experiences
• Ethical considerations in automation

Jump to:

(03:39) How big data optimizes farming and food logistics.

(08:25) Sustainability innovations in agriculture: AI, emissions and drones.

(10:58) How AI enhances sensory neuroscience and flavor chemistry.

(17:10) The AI vending machine which offers customizable drink combinations.

(24:09) There is a need to promote positive AI perception in processed food.

(26:26) Mastering AI involves data integration and artistry.

(30:08) Building AI-skilled professionals for sustainable food production.

(33:44) Establish boundaries, evaluate regularly, and address ethical implications.

(36:08) Food's cultural, political, and religious dimensions influence meaning.

(41:40) This episode’s song recommendation

(42:24) This episode's mantra

Featured Artist and Song:

Places to Be by Fred again..

Links mentioned in this episode:

SKALA for Moisture Control

AI For Food Global Initative

Connect with the show

AQUALAB

Zachary Cartwright, PhD