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 sterilizationHow enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteinsCombining plant and animal proteins with 3D food printingHow less popular cuts like brisket are getting a makeover … and how these innovations will be able to lower the cost of meatJump 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 KaivonLinks mentioned in this episode:‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.Massey UniversityHass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep KaurConnect with the showAQUALABZachary Cartwright, PhD00:00 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 flightsHow to overcome the unwanted presence of water in jet fuelInnovative aspects of Aether's technologyWhat 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 SoDownLinks mentioned in this episode:Aether FuelsSAF Grand ChallengeDepartment of EnergySustainable Aviation Buyers AllianceEco-Skies AllianceEveryone Deserves The Chance To Fly by WICKED, music was chosen by Alyssa NorrisConnect with the showAQUALABZachary Cartwright, PhD00:00 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 AIThe use of AI  in R&D, production, and logisticsRevolutionizing quality control in food production with computer visionHow AI ensures consistent and repeatable food experiencesEthical considerations in automationJump 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 mantraFeatured Artist and Song:Places to Be by Fred again..Links mentioned in this episode:SKALA for Moisture ControlAI For Food Global InitativeConnect with the showAQUALABZachary 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 illnessesHow do noroviruses survive the journey through your body?The impact of climate change on foodborne viruses and mycotoxinsCutting-edge work in virus detection and concentrationWhy policy matters when it comes to controlling outbreaks… and why it's not just cruise ships affected by norovirusesJump 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 MantraFeatured Artist and Song:Falling Flying by GRiZLinks mentioned in this episode:University of Massachusetts, Department of Food ScienceDr Matthew Moore’s current researchOutstanding Young Scientist Award in honor of Samuel Cate PrescottCalculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew MooreConnect with the showAQUALABZachary 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 1899What food products are benefiting from HPP – from guacamole to baby foodWhy water activity needs to be between 0.97 and 1 for optimal HPP effectivenessHow the method keeps your food pathogen-free AND flavorfulHow the applications of HPP extend beyond foodJump 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 MantraFeatured Artist and Song:Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh DerakhshanianLinks mentioned in this episode:Hiperbaric High Pressure TechnologiesThe Scientist by Coldplay, music was chosen by Mario Gonzalez AnguloConnect with the showAQUALABZachary 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 probioticsColony Forming Units (CFU) versus Active Fluorescent Units (AFU)Spore-forming, non-spore-forming, and next-generation typesManufacturing processes like blending, encapsulation, and packagingHow keeping solutions uncomplicated can lead to better success and innovationJump 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 MantraFeatured Artist and Song:Sometimes Somehow by Eric E.Links mentioned in this episode:Vidya HerbsOne Dance by Drake, music was chosen by SubhenduConnect with the showAQUALABZachary 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 farmThe science behind feeding farm animalsWhy local state regulations can be a lifeline for startupsHow to better integrate preharvest food safety knowledgeJump 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 MantraFeatured Artist and Song:NRG by PiCO THE GUYOLinks mentioned in this episode:FSQA HelpHomemade Food Freedom ActPink Friday 2 by Nicki Minaj, music was chosen by Marcus WashingtonConnect with the showAQUALABZachary Cartwright, PhD

Transforming Invasive Plants into Valuable Resources – The Biochar Solution with Pratikshya SilwalPratikshya Silwal recently finished for PhD in agricultural economics from Oklahoma State University. She joins The Drip to share how biochar, a form of charcoal produced through pyrolysis, can be used as a sustainable additive in potting mixes. We'll uncover how it can replace conventional components, the size and growth of the global biochar market, and its environmental impact. Pratikshya also shares insights into her groundbreaking research on converting the problematic eastern red cedar tree into valuable biochar and discusses consumer willingness to adopt this innovative product.  In this episode, you’ll hear about:What is biochar, and how is it produced through pyrolysis?The factors that are driving the growth of the global biochar marketHow biochar in soil contributes to the reduction of greenhouse gas emissionsPratikshya’s research on using the invasive eastern red cedar… and which other plant species can be used to produce biocharJump to:(01:05) What is biochar?(03:39) How the invasive eastern red cedar threatens ecosystems and agriculture.(07:32) Some studies show negative effects of biochar.(12:14) The power of the optimistic mindset: everything happens for the best.(14:44) Featured artist and song(15:46) This episode’s MantraFeatured Artist and Song:Midnight Thoughts by McNastyLinks mentioned in this episode:Oklahoma State University‘Role of biochar toward carbon neutrality’ by Liuwei Wang, Jiayu Deng, Xiaodong Yang, Renjie Hou and Deyi HouOne Love by Blue, music was chosen by Pratikshya SilwalConnect with the showAQUALABZachary Cartwright, PhD

Breanna Neff from brelixi, delves into the innovation of nanoemulsified technology in the cannabis space. As a certified food scientist and founder, she shares her expertise on the advancements of nano-infused edibles, the benefits of different cannabinoids, and her journey in creating functional cannabis products. We'll also explore the science behind fast-acting cannabis, the diverse consumer market, and how her company is overcoming social stigmas associated with edibles.In this episode, you’ll hear about:What are the different forms of cannabis edibles?How nanoemulsified technology enhances the bioavailability of cannabinoidsThe development approach of new flavors for brelixi productsHow the cannabis industry faces social stigmaEnsuring compliance with federal regulations for shippingJump to:(05:00) How brelixi offers fast-acting cannabis wellness products.(09:22) Turmeric's anti-inflammatory benefits and market research.(10:17) How small businesses can overcome challenges through networking.(13:21) The guest’s favorite artist and song(16:34) Featured artist and song(18:06) This episode’s MantraFeatured Artist and Song:RIGHT NOW by NASTY CATLinks mentioned in this episode:brelixiFeel Good Inc. by Gorillaz, music was chosen by Breanna NeffConnect with the showAQUALABZachary Cartwright, PhD

Marlana Malerich is the Co-Founder and Sustainable Food Systems Researcher at the Rooted Research Collective (RRC). Marlana, poised to begin her PhD at Sussex University, has spent the last six months focused on ultra-processed foods and plant-based meat alternatives. She joins the show to unpack the complexities of defining and understanding ultra-processed foods through systems like NOVA and Nutri-Score. In this episode, you’ll hear about:The NOVA nutritional framework vs the Nutri-score system The history behind hyper palatability of ultra-processed foods – and its link with tobacco companiesIssues with moisture sorting affecting shelf life and texturePros and cons between plant-based and animal-based productsBalancing your diet while navigating the complexity of food classification systemsJump to:(03:50) Negative effects of globally distributed junk food.(08:18) Focus on alternative proteins, and challenges with food advertising.(11:07) Media focusing on ultra-processed foods labeling.(14:38) Ultra-processed foods are designed for overconsumption.(20:07) Plant-based options vary in nutrition quality.(23:39 Reminding myself to appreciate being here alive.(26:50) Featured artist and song(29:09) This episode’s MantraFeatured Artist and Song:Deep Mind by ROBMONLinks mentioned in this episode:‘Nutrition and health. The issue is not food, nor nutrients, so much as processing’ by Carlos A Monteiro‘The Impact of Transnational ‘‘Big Food’’ Companies on the South: A View from Brazil’ by Carlos A Monteiro‘Ultra-processed foods: how functional is the NOVA system?’ by Véronique Braesco, et al'Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database' by Tera L. FazzinoIs the Ultra-processed Food (UPF) concept useful, and for what goals?‘Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses’ by Melissa M Lane et al‘Food Politics’ by Marion NestleAlabora (Foxall Pale Blue Remix) by Beyhude, music was chosen by Marlana MalerichConnect with the showAQUALABZachary Cartwright, PhD

Navigating Food Safety Challenges: Bruce Ferree’s 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He’s a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you’ll hear about:The key changes in the culture of food safety and quality over Bruce’s careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce’s perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode’s MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD

Digitizing Food Safety: Innovations in Middle East and North Africa with Fidele El AchkarFidele El Achkar is the visionary founder of FoodSight, an initiative aimed at revolutionizing the food industry in the Middle East and North Africa. By digitizing food safety and industry activities, Fidele seeks to modernize traditional practices, ensuring they align with global trends. FoodSight fosters collaboration among freelancers, international experts, and service providers, creating an ecosystem where stakeholders work together using a customized approach. In this episode, you’ll hear about:Addressing food safety issues in Lebanon and the MENA regionHow FoodSight is uniting industry stakeholders and creating job opportunitiesThe digitization of food industry activities and how it’s revolutionizing food safety and efficiencyAssisting producers with export and compliance issuesHow other regions around the world can learn from the success of FoodSightJump to:(05:19) How FoodSight aims to unite industry stakeholders and create job opportunities.(07:01) Assisting producers with export and compliance issues.(11:58) Experts fill out detailed profiles and questionnaires.(16:17) Repositioning FoodSights as a social enterprise and expanding globally.(19:44) This episode’s song.(21:40) This episode’s mantra.Featured Artist and Song:FIGHT 4 ME by NASTY CATLinks mentioned in this episode:FoodSightFidele El Ackhar on LinkedInWoman by Andreya Triana,a song recommendation by Fidele El AchkarConnect with the showAQUALABZachary Cartwright, PhD

Angela Anandappa, Ph. D. is the founding director of the Alliance for Advanced Sanitation. Anandappa is an experienced food safety industry professional having worked in the supply chain, product development, and sanitation areas of the food manufacturing industry. In this episode we unpack the alarming prevalence of microplastics, explore their pathways into our food supply, and discuss the potential solutions and innovations in sustainable packaging. In this episode, you’ll hear about:The average intake of microplastics by an AmericanUnderstanding the complexities of recycling and how to overcome themAdvanced sanitation's role in integrating sustainability with food safety Strategies for significantly reducing microplastics' impactA call for a more unified and capable recycling system within the USJump to:(04:29) How consumers are influenced by multiple sustainability standards and options.(09:02) The Animal Digestible Food Packaging Initiative's mission for sustainability.(11:33) Why the food industry must take action to reduce microplastics.(14:51) How to not be overwhelmed by fighting climate change.(17:11) Featured artist and song.(19:17) This episode’s Mantra.Featured Artist and Song:2L8 by NASTY CATLinks mentioned in this episode:Alliance for Advanced SanitationAnimal Digestible Food Packaging InitiativeJason Mraz,  music was chosen by Angela AnandappaConnect with the showAQUALABZachary Cartwright, PhD

The Truth About Raw Milk: Breaking Down the Risks with Savana Everhart NunnSavana Everhart Nunn, PhD in One Health Sciences from Texas Tech University, joins the show to share why the US government agencies caution against consuming raw milk. We also explore the implications of not pasteurizing milk, and Savana’s groundbreaking research on mastitis in dairy cattle. Whether you're a food science enthusiast or just curious about the science behind your daily foods… you're in the right place.In this episode, you’ll hear about:What does pasteurization involve and why is it necessary for milk safety?Who is at greater risk when consuming raw milk?The pathogenic bacteria most commonly found in raw milkHow animal health directly impacts food safety and human healthHow Savana helped pioneer a PhD program in One Health SciencesJump to:(06:07) Why HTST is the common pasteurization method in the US.(08:41) The negligible benefits and risks of drinking raw milk.(11:44) Penicillin resistance in US dairy.(13:50) The challenges of grad school and coping with mental health.(19:28) The scientists analyzing big data to solve problems.(21:41) Passionate about zoonoses and improving animal health.(25:14) Featured artist and song(26:03) This episode's MantraFeatured Artist and Song:THE SMOKE by CΔTΔLYSTLinks mentioned in this episode:‘Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture’ by Savana Everhart Nunn‘Cross-Contamination to Surfaces in Consumer Kitchens Using MS2 as a Tracer Organism in Ground Turkey Patties’ by Savana Everhart Nunn, et al.Institute for One Health InnovationEuclid by Sleep Token, music recommended by Savana Everhart Nunn.Connect with the showAQUALAB

Today, we dive into the intriguing world of wine, exploring why some bottles can unpleasantly surprise your senses with aromas resembling barnyards or dirty socks. Drawing from my doctoral research on the pesky wine spoilage yeast, Brettanomyces bruxellensis, at Washington State University under Dr. Edwards, I'll unpack how this microorganism infiltrates wineries and impacts your wine’s bouquet. From unsettling findings in vineyard pumice to the challenges of eradicating Brett from oak barrels, join me as we unravel the complexities of wine microbiology.In this episode, you’ll hear about:What causes wine spoilageUsed barrels, insects, and bulk wineCompounds produced by Brettanomyces and their effectsStudy on the survival of Brettanomyces in vineyard conditions… and how to control Brettanomyces populationsJump to:(03:22) How compounds in wine create various aromas.(07:20) Studying Brettanomyces survival in Washington vineyards.(10:16) Heating methods and effects on oak barrels.(12:53) How Brettanomyces populations in oak barrels are affected.(18:26) This episode’s song and mantra.This episodes song and artist:SOULMATESCΔTΔLYSTLinks mentioned in this episode:‘Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulfites’ by Z.M. Cartwright and B.R. Bondada‘Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves’ by Z.M. Cartwright and Charles G EdwardsConnect with the showAQUALAB

I'm your host, Zachary Cartwright, and today marks our 40th episode - a special milestone. To celebrate, we've got an equally special guest joining us, Ashutosh Jaiswal, a wizard in the world of food safety and a driving force in quality assurance with over a decade of experience at Sri Dut India Private Limited.Ashutosh shares his journey, from his formative years influenced by family ties to agriculture and the food industry to his current role, where he passionately oversees quality assurance and food safety. He's not only worked to earn the prestigious American Institute of Baking Certification and the National Confederation of Indian Industry Food Safety Award but also poured half his salary into food safety education to fuel his dreams. 

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry. So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

In today's episode, we have a special guest, Dr. Milda Embuscado, a distinguished scientist at McCormick and Company. Dr. Embuscado is an expert in materials and processing technology, with a focus on powder science and technology, flavor compounds, flavor encapsulation, and food emulsions. She shares her insights on the role of water activity measurements and moisture absorption isotherms in understanding ingredients and developing new products. 

Today, we have a very special guest, Ian Fretheim, joining us from Cafe Imports. Ian is the Director of Sensory Analysis, where he passionately explores the depths of coffee quality. He's not just an observer but a hands-on enthusiast who dedicates his talents to ensuring the highest standards of coffee.In the quality control lab, Ian's daily routine involves processing an astounding number of taste-bud signals. He's like a sensory superhero, utilizing his seventh, ninth, and tenth cranial nerves to decipher the intricate flavors and nuances of coffee. This is no small feat, and Ian's expertise is pivotal in the pursuit of the perfect brew.But Ian's involvement doesn't stop there. He can also be found meticulously preparing, roasting, and cataloging green-coffee samples. His involvement in every step of the coffee journey ensures that every cup is a masterpiece in itself.In today's episode, we delve into Ian's remarkable long-term observational study on water activity in specialty green coffee. This research is a testament to his dedication and passion for understanding every aspect of coffee. What's even more exciting is that Ian has some intriguing updates and insights to share since completing the study in 2019.So, without further ado, let's dive into the world of coffee science and hear what Ian has to say on this episode of "Water in Food." Get ready for a caffeinated journey of knowledge and flavor.

We had the recent pleasure of talking with Rob Rebich, Co-Founder of AUPA, a company on a dedicated mission to provide customers with convenient, nutrition-packed meat-based snacks, all free from harmful industrial additives. Rob's vision is to champion small, local regenerative farms and ranches by sourcing ingredients locally, thereby contributing to a broader transformation aimed at enhancing the entire food system.AUPA firmly believes that incorporating animal products is a key element of a healthy diet, and they're excited to introduce the AUPA bar!

Today my guest is Dr. Imran Ahmad, a Research Assistant Professor at Florida International University where he is part of the Food Agriculture and Biotechnology Lab. This lab focuses on four core areas of food and beverage science including 1) studying product and process development for optimization of safety and quality, 2) developing novel microbes for commercial applications, 3) investigating sensory and consumer behavior, and 4) conformance with regulations. Dr. Ahmad has postharvest and food process engineering expertise haven't and is a Lead Instructor for Produce Safety and Preventive Control Rules.  Let’s hear what he says on this episode of Water in Food.

In this episode of Water In Food, we explore two new technologies that have the potential to revolutionize food safety. The first is hyperspectral imaging, and the second is ultra-fine bubbles, which can increase the potency of antimicrobial solutions and promote the growth of probiotics in milk products. Our guest speaker is a food scientist passionate about dairy and microbiology. He teaches food science and conducts research in a dairy microbiology lab nationally recognized for its work in hyperspectral imaging and other technologies. Additionally, we discuss the potential of these technologies and how they can improve food safety and extend the shelf life of products.Dr. Minto Michael is an assistant professor of dairy science at Washington State University, where he has the main responsibility for conducting research, taking up 70% of his time, and teaching, taking up 30%. He is considered an expert in dairy microbiology, food safety, product development, and dairy processing, as he spends a significant part of his time validating his findings. Notably, he was hired to create a strong dairy science program at WSU.

We sit down with Suresh Chander, R&D lead at Arboreal Stevia! Learn more about the sugar substitute and its various implications in food production. Discover what misconceptions exist around it, plus weigh up some of the pros and cons of this unique sweetener on our latest episode of Water In Food.

Today my guest is Adam Yee, the podcast host of My Food Job Rocks! He interviews people from the food industry and discusses why they love their jobs and how they got to where they are today. With over 250 episodes and hundreds of blog posts about career advice, Adam’s goal is to show that the food industry is full of intelligent, driven, and passionate people. Today, the podcast has been downloaded over 150,000 times and his website has over half a million views, helping those interested in learning more about the food industry and helping other food scientists network and grow their skills. Let's hear what Adam has to say on this episode of Water In Food.  

This week on Water in Food is Dr. Jennifer Acuff from the University of Arkansas System Division of Agriculture. She's also an assistant professor of food microbiology and safety in the department of food science at Dale Bumpers College. Currently, her focus is microbial contamination in low-moisture foods, including products like spices, nuts, dried fruits, and powders. Her goal is to expand the body of knowledge about pathogen contamination in low-moisture foods and conduct applied research that provides real solutions. Then, she will also identify ways to present food safety training to help small food processors in order to comply with the Food Safety Modernization Act.  Hear what Dr. Acuff has to say on Water in Food.

Welcome to another episode of Water in Food. Today my guest is Dr. Berkley Luck, who is the Co-Founder and COO of Milkify. This was the very first company to offer a service for nursing mothers that enables them to safely powder their breast milk for storage and convenience. By understanding water activity, Dr. Luck’s team is able to prevent nutrient degradation and achieve long-term storage without refrigeration. 

Today my guest is Cael Byrd, the founder and owner of Cael Bar, a company specializing in energy bars and pet treats. Cael’s vision for his company came from his desire to provide his family with healthy, energizing snacks. So he started by building a full-scale commercial kitchen out of a garage space in western Washington. As his company began to grow, Cael realized the importance of having water activity measurements to ensure the safety and quality of his products. Let’s hear what Cael has to say on Water in Food.

Today my guest is Jeremy Basha, the Chief Revenue Officer at Sonoran Roots, a recreational cannabis company known for its large-scale cultivation, extraction, and dispensary operations throughout Arizona. Like many cannabis producers, this company has recently started using water activity measurements to implement a more regimented, structured, and formulaic approach to make key decisions like when to take product out of cure rooms, what order to trim different batches, how to store product, and how to combat and mitigate microbial issues. Let's listen to Jeremy explain his team's success with using water activity measurements in this special cannabis addition of Water in Food.

Today my guest is Melissa Coppel, who is the owner of the Melissa Coppel Chocolate and Pastry School in Las Vegas, Nevada. Many of her students have a dream of opening their own business someday, and she helps them realize that there is a lot more to chocolates and pastries than just making a delicious tasting product. From formulations to shelf life predictions, one key aspect of Melissa’s curriculum is understanding water activity and its impact on food safety and quality. Let’s hear what Melissa has to say on Water in Food.Melissa Coppelhttps://melissacoppel.com

Today my guest is Gregg Schieffer from Kemin Industries, a company that supplies specialty ingredients for human and animal health and nutrition, pet food, aquaculture, nutraceuticals, food technologies, crop technologies, and textile industries.  Since its start in 1961, Kemin’s dedication and discipline in scientific research have remained constant. This company is the science inside countless products that you probably interact with every day. Today, Gregg is here to discuss his role as an associate scientist and why water is essential to some of the things he works on.  Lets hear what Gregg has to say on Water in Food.

Today my guest is Shaunti Luce from the energy foods company, CLIF Bar. From their flagship product to Luna bars and CLIF Kid Zbars, this company aims to make nutritious energy foods for every moment in your day and for every member of your family (now including your pets!). In this episode, Shaunti is here to discuss her role on the Food Safety Quality Assurance team as a Senior Innovation & Technical Manager and touch on why water is so important to the quality and safety of CLIF Bar’s product lines. Let's hear what Shaunti has to say on Water in Food.

My guest is Dr. Anne Maltais, a senior scientist and researcher at the Institute of Packaging Technology and Food Engineering, located in Montreal, Canada. The Institute develops innovative and eco-responsible packaging solutions. Let's hear what Anne has to say on Water In Food.

On this episode of Water In Food, we're joined by Nadia Hallaj of Mori. Based in Boston, Massachusetts, Mori is known as being an anti-waste company, specializing in keeping food fresher for longer by using nature-inspired protection. Let's learn about how Mori is able to better understand the effectiveness of their protective layers using water activity measurements and moisture sorption isotherms in this episode of Water in Food.

Today my guest is Dr. Vivian Allen who is a senior research scientist in product development at Hostess Brands. From new product conception to commercialization, Dr. Allen works in a fast-paced environment and is always looking for new solutions and technologies to improve her team’s R&D processes. One recent addition to her laboratory is the ability to create dynamic dewpoint isotherms, and in this episode we will be learning about how she is using this data to save time and make predictions about new products. We will also be discussing how METER Group has partnered with Hostess in all aspects of their production, from MASTERING their products in R&D, MEASURING their products for quality control, and MANAGING products during production to make perfect products every time.

Beatrice Zatorska joins the podcast to discuss an emerging platform for food science professionals and researchers. As co-founder and CEO, Beatrice launched The Science Says as a site to find and exchange reliable, evidence-based information about food. Though scientists make up the bulk of content creators, anyone can participate. Let's hear what Beatrice has to say on Water In Food ...

Today we're joined by Prince Nanda of Trouw Nutrition, a global leader in innovative feed specialties, premixes, and nutritional services for the animal nutrition industry. The division provides species-specific nutritional solutions consisting of feed concepts, products, and nutritional know-how. Prince is a global program manager and he's here today to discuss why water is important in the animal feed industry. Let's hear what Prince has to say on Water In Food.

The state of Arkansas is a major hub for rice production in the United States. As such, it's the ideal region for agricultural research on the venerable crop. Leading that research is the University of Arkansas Division of Agriculture's Dr. Griffiths G. Atungulu and his graduate assistant Abass Oduola. Listen to how Dr. Atungulu and Abass use water activity and moisture sorption isotherms to advance their region's rice industry.

Today I'm joined by Kent Keller of Keller Technologies, Inc. A lactose specialist, Kent has educated people and companies about lactose for over 40 years. He's worked for Dow Chemical and Cargill to name a few, volunteered for the Peace Corps along with his wife, but eventually went into business for himself. He is highly regarded and often referred to as "Mr. Lactose." Let's hear what Kent has to say on Water In Food.

Today we’re joined by Zack Farrar and Quinn Keily-Finlay of Outcast Foods based in Nova Scotia, Canada. Outcast uses plant-based technology that turns rejected produce from farmers, grocers, and food processors into nutritional supplements and powders. They do this by upcycling at-risk produce that would otherwise go to waste. A critical step towards Outcast’s success has been understanding the water in their products, setting the right moisture targets, and reducing variation throughout production. Let’s hear what Zack and Quinn have to say on Water in Food https://outcastfoods.com/

Most of the time on Water In Food, I like to get to know our customers better and highlight their success. Though their products vary in many aspects, underscoring their success is a firm grasp on food science and knowing what hardware fits best for their application. John Russell, application specialist, joins us again for an overview of AQUALAB water activity devices.

Rami Kawsara and Maria Kasparian from Edesia Nutrition join us on the podcast. Edesia's story and mission are quite extraordinary, as key players in mitigating malnutrition and hunger issues around the world. Although Rami works as a Quality & Regulatory Manager, and Maria as the Executive Director, they both have a strong understanding of why the role of water is important to the success of their products. Listen in to learn about Edesia's rich history, its mission, and future products.

In this episode of Water In Food, we're joined by Evan Delahanty, founder of Peaceful Fruits based in Akron, Ohio. Inspired by his Peace Corp experience and entrepreneurial spirit, Evan is building a unique all-natural fruit snack company. His products promote healthy snacking and feature a full fruit serving in every pack. Working with fruit and developing new products can be challenging. Water activity helps him nail texture, taste, and sustainable growth. Let's hear what Evan has to say on Water in Food.

Welcome to another episode of Water in Food. Today, I'm joined by Research Scientist Aaron Denzler of Thorne Research, a wellness-driven leader in health technology. Aaron works closely with Thorne's Effusio line of dissolvable beverage disks. He uses high-resolution dynamic isotherms to assess shelf life and evaluate packaging needs of Thorne's products. Let's hear what Aaron has to say on Water In Food.

Today I am joined by Mohammad Hossain, the Director of Food Safety, Quality and Compliance at Virginia Park Foods based in California. Virginia Park Foods manufactures gluten-free certified pasta. In this episode, Mohammad talks about oven drying, moisture content, water activity, and his hopes of building a culture of food safety. Let's hear what he has to say on Water In Food.

Today I’m joined by Dr. Allison Justice who is the founder of The Hemp Mine located in South Carolina. Dr. Justice has combined her scientific education from Clemson University and her experience with cannabis producers in California to supply premium hemp in her home state. The Hemp Mine is known for its transparency to its customers and sound research, and in this episode, we discuss her highly regulated industry, current experiments, and use of water activity measurements. Let’s hear what Dr. Justice has to say on Water in Food...

In this special episode of Water in Food, we explore two articles published by Purdue University and Pfizer that address hydrate formation boundaries.

Today I'm joined by Fabienne Latournel-Perrot, a French research and development team manager at Arkopharma Laboratories. In this special episode, we're stepping out of Water in Food to learn about water in pharmaceuticals and nutraceuticals and how moisture sorption isotherms are applied to these industries. Let's hear what Fabienne has to say on Water In Food ...

Today I’m joined by Brynn Foster, founder of Voyaging Foods based in Hawaii. Brynn founded her gluten-free, artisan milling company in 2005 and does it all...from farming to distribution, to studying and applying food science principles like water activity. Let’s learn about Brynn’s company and her desire to make indigenous plant products more accessible on Water in Food.

Today’s episode is sure to tickle your sweet tooth as we’re joined by Rachel McKinley. She is a master chocolatier at Purdys Chocolatier based in British Columbia. As Canada’s number one, independently owned chocolatier, Rachel is in charge of creating delicious new products for the company. She says that water and chocolate aren’t very good friends, but where water really matters most is in the centers of chocolate confections.