Podcast
Move water in and out
Every year, billions of dollars are spent by food manufacturers to move water in and out of food products. As a food scientist, I'm on a mission to understand how this can be done better.
Hosted by Zachary Cartwright, Ph.D.
Lead FOOD Scientist at Addium
Podcast
Podcast5 minutes
Episode 61: The Drip by AQUALAB: Realistic Imagination in Product Innovation with Ali Alwattari
Podcast
In this episode of The Drip, we explore the art of innovation with Ali Alwattari from Kraton Corporation, whose 33-year career spans consumer goods, biotechnology, and energy. Ali shares how blending creativity with scientific reasoning — what he calls "realistic imagination" — has led to groundbreaking product developments like artificial spider silk and waterproof mascara.
Podcast5 minutes
Episode 60: The Drip by AQUALAB: Probiotics Explained with Anđela Martinović
Podcast
In this episode of The Drip, we dive into the fascinating world of probiotics with Dr. Anđela Martinović, an expert in food systems and gut health. From the science of probiotic production to the challenges of ensuring their survival and functionality in the human GI system, Anđela shares her insights on this complex field.
Podcast5 minutes
Episode 59: The Drip by AQUALAB: Exploring Ice Cream Science with Abigail Thiel
Podcast
In this episode of The Drip, we dive into the sweet science of ice cream with Abigail Thiel, a food scientist and YouTuber behind Abbey the Food Scientist. Abigail shares her expertise on ice cream microstructure, healthier fat alternatives, and sustainable food production.
Podcast5 minutes
The Drip: Food Safety & Shelf Stability Tips with Rachel Zemser
Podcast
In this episode, Rachel Zemser, a seasoned food scientist and consultant from A La Carte Connections, joins The Drip to dive into the world of food science consulting and entrepreneurship.
Podcast5 minutes
The Drip: Understanding Food Texture with Dr. Carolyn Ross
Podcast
In this episode, Dr. Carolyn Ross, professor of food science and director of the Washington State University School of Food Science, joins The Drip to explore the critical role of texture in food acceptance.
Podcast5 minutes
The Drip: Fungi's Role in Future Foods & Medicine with Roman Libov
Podcast
In this episode, Roman Libov, a food scientist specializing in plant-based foods and bioactive fungi, joins The Drip to discuss the intersection of food science and psychedelics.
Podcast5 minutes
The Drip: Sustainable Meat Processing with Lovedeep Kaur
Podcast
In this episode, Lovedeep Kaur, Associate Professor at Massey University, joins The Drip to explore groundbreaking innovations in meat processing. From high-pressure processing to enzymatic hydrolysis, we’ll dive into how new technologies are enhancing flavor, nutrition, and sustainability.
Podcast5 minutes
The Drip: Creating Aviation Fuel from Waste with Alyssa Norris
Podcast
In this episode, Alyssa Norris, Director of Sustainability at Aether Fuels, joins The Drip to explore how aviation fuel can be produced from waste—proving that sustainability and air travel don’t have to be at odds.
Podcast5 minutes
The Drip: AI Innovations in Food with Ravi Karkara & Vinay Indraganti
Podcast
In this episode, Ravi Karkara and Vinay Indraganti from the AI For Food Global Initiative join The Drip to discuss their new book, The AI for Food Movement. They explore how artificial intelligence is revolutionizing food production, from enhancing sustainability to ensuring consistency in culinary experiences.