The Drip by AQUALAB

Upcycled Food: the Climate Solution Sitting in Your Trash with Emily Lafferty and Amanda Oenbring What if the future of food isn’t about creating more, but wasting less? In this episode of The Drip , we sit down with Amanda Oenbring , CEO of the Upcycled Food Association , and Emily Lafferty , Director of Supply Chain at Seven Sundays , a breakfast brand rewriting the rules of what ends up on your...

Laura Lampa is a scientist turned communicator and the founder and CEO of LML StoryLab Consulting . She translates complex scientific concepts into compelling narratives that resonate with wider audiences. On this episode of The Drip , Laura outlines why some groundbreaking scientific innovations struggle to capture public attention and how the art of storytelling can be the key to bridging this c...

Ali Alwattari from Kraton Corporation has been working in product innovation for over 33 years, spanning industries from consumer goods to biotechnology and energy. His passion lies in integrating the human dimension and storytelling into scientific work, accelerating innovation and tackling challenges from the lab to the market. He joins The Drip to share his creative process and reflect on the u...

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...

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 mi...

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. Rache...

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 fo...

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 pr...

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...

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 rol...

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 dini...

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 magneti...

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 qualitie...

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 a...

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 episod...

Transforming Invasive Plants into Valuable Resources – The Biochar Solution with Pratikshya Silwal Pratikshya 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 componen...

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 m...

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 Nut...

Navigating Food Safety Challenges: Bruce Ferree’s 40-Year Career in Food Science Bruce 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. Bruc...

Digitizing Food Safety: Innovations in Middle East and North Africa with Fidele El Achkar Fidele 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 c...

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 pote...

The Truth About Raw Milk: Breaking Down the Risks with Savana Everhart Nunn Savana 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 e...

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....

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 ag...

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 processi...