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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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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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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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

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Zachary Cartwright, PhD

Matthew Moore is an Associate Professor at the University of Massachusetts, Department of Food Science who is recognized for his groundbreaking research on foodborne pathogens. In this episode, we’ll tackle the risks of influenza H5N1 jumping to mammals and debunk misconceptions about foodborne illnesses, especially noroviruses. We’ll also explore cutting-edge virus detection methods using magnetic liquids and nanopore technology, and discuss the impact of climate change on virus transmission.

In this episode, you’ll hear about:

• Viral vs. bacterial foodborne illnesses
• How do noroviruses survive the journey through your body?
• The impact of climate change on foodborne viruses and mycotoxins
• Cutting-edge work in virus detection and concentration
• Why policy matters when it comes to controlling outbreaks
• … and why it's not just cruise ships affected by noroviruses

Jump to:

(05:56) Viruses must withstand harsh conditions to infect.

(08:14) Key Nnorovirus research: viral entry, replication, and ongoing breakthroughs.

(12:56) Using bacteria to capture viruses cost-effectively.

(14:04) Engineering E. Coli for norovirus detection and collaboration.

(17:08) Fingerprint norovirus to identify outbreaks accurately.

(23:50) Researching virus resistance to disinfectants and application.

(25:20) Students advancing magnetic liquids for virus detection.

(29:05) How climate change and mycotoxins affect food safety.

(33:01) Current H5N1 risk to humans remains low.

(36:00) The guest’s favorite artist and song

(38:34) Featured artist and song

(39:13) This episode’s Mantra

Featured Artist and Song:

Falling Flying by GRiZ

Links mentioned in this episode:

University of Massachusetts, Department of Food Science

Dr Matthew Moore’s current research

Outstanding Young Scientist Award in honor of Samuel Cate Prescott

Calculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew Moore

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Zachary Cartwright, PhD

Mario Gonzalez Angulo is the HPP Food Applications Manager at Hiperbaric High Pressure Technologies. Curious about how your guacamole stays fresh? High Pressure Processing (HPP) is a non-thermal food preservation method that harnesses oceanic-level pressures to inactivate foodborne pathogens and extend the shelf life of various products… all while preserving their nutritional and sensory qualities. We’ll explore the history, application, and potential of this revolutionary technology, as well as its effects on the molecular level.

In this episode, you’ll hear about:

• The journey of HPP from its first mention in 1899
• What food products are benefiting from HPP – from guacamole to baby food
• Why water activity needs to be between 0.97 and 1 for optimal HPP effectiveness
• How the method keeps your food pathogen-free AND flavorful
• How the applications of HPP extend beyond food

Jump to:

(04:43) pH and water activity determine microbial inactivation.

(06:54) How pressure affects weak bonds, not strong covalent bonds.

(12:50) Why clostridium botulinum struggles to grow in coconut water.

(16:54) The guest’s favorite artist and song

(20:30) Featured artist and song

(22:31) This episode’s Mantra

Featured Artist and Song:

Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh Derakhshanian

Links mentioned in this episode:

Hiperbaric High Pressure Technologies

The Scientist by Coldplay, music was chosen by Mario Gonzalez Angulo

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Zachary Cartwright, PhD

Subhendu Nayak is the Director of Formulation (Probiotics and Herbal) at Vida Herbs. He joins The Drip to talk about the complexities of manufacturing, from blending to storage, and the crucial role of water activity in maintaining probiotic potency. We'll also explore the nuances between CFU and AFU measurements and discuss innovative yet straightforward solutions.

In this episode, you’ll hear about:

• Water activity in probiotics
• Colony Forming Units (CFU) versus Active Fluorescent Units (AFU)
• Spore-forming, non-spore-forming, and next-generation types
• Manufacturing processes like blending, encapsulation, and packaging
• How keeping solutions uncomplicated can lead to better success and innovation

Jump to:

(03:39) How AW measures the vapor pressure ratio in foods.

(08:01) Minimize water activity to prevent probiotic die-off.

(10:12) Molecular sieves control water activity and maintain potency.

(15:20) Preferred sugar alcohols for coolness.

(17:34) Granular ingredients ensure better stick-pack sealing.

(22:54) Water activity control in oil prevents decay.

(25:39) Plate counting measures CFU per gram.

(30:20) Viable but unculturable cell health benefits questioned.

(32:41) The guest’s favorite artist and song

(35:09) Featured artist and song

(38:25) This episode’s Mantra

Featured Artist and Song:

Sometimes Somehow by Eric E.

Links mentioned in this episode:

Vidya Herbs

One Dance by Drake, music was chosen by Subhendu

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Zachary Cartwright, PhD

Marcus Washington is the co-founder of FSQA Help in Oklahoma. Marcus joins The Drip to address the challenges faced by emerging food brands, the importance of understanding regulations, and the role of consulting in maintaining compliance. He also shares his experiences managing a small farm, the science behind animal health, and his entrepreneurial journey of his own food business.

In this episode, you’ll hear about:

• Understanding and complying with FDA and USDA regulations.
• A unique perspective on food safety from having managed a small farm
• The science behind feeding farm animals
• Why local state regulations can be a lifeline for startups
• How to better integrate preharvest food safety knowledge

Jump to:

(05:48) Navigating food classification regulations.

(07:40) Why is ensuring animal safety vital for food safety?

(13:36) Key lessons from Grad school farm visits.

(14:53) Promote food safety through farm relationships and volunteering.

(20:13 Decision-making is like playing poker in life.

(18:58) The guest’s favorite artist and song

(23:24) Featured artist and song

(24:22) This episode’s Mantra

Featured Artist and Song:

NRG by PiCO THE GUYO

Links mentioned in this episode:

FSQA Help

Homemade Food Freedom Act

Pink Friday 2 by Nicki Minaj, music was chosen by Marcus Washington

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Zachary Cartwright, PhD