Podcast
Edible Experiments
Hosted by Zachary Cartwright & Amanda Malik · EN
"Edible Experiments" is a podcast designed specifically for food science students who are seeking the perfect research lab to pursue their academic and professional aspirations. Hosted by passionate food enthusiasts, this podcast aims to bridge the gap between students and professors by providing valuable insights into various food science labs across universities in the country.
Each episode features an in-depth interview with a renowned professor from a different food science lab. Through these engaging conversations, listeners gain a comprehensive understanding of the lab's research focus, methodologies, and the cutting-edge technologies employed. By delving into the intricacies of each lab, the podcast helps students tailor their research interests and align them with the most suitable opportunities available.
Professors share their personal experiences, research breakthroughs, and the impact their work has on the food industry. This firsthand knowledge allows students to make informed decisions about their academic and career paths, ultimately helping them find the perfect lab to nurture their passion for food science.
Going beyond a mere directory of labs, Edible Experiments is a platform for students to explore the diverse research areas within food science. From food chemistry and microbiology to sensory analysis and product development, the podcast covers a wide range of topics, catering to the varied interests of aspiring food scientists. By showcasing the incredible work being done in different labs, the podcast inspires students to push the boundaries of food science and contribute to the field's continuous growth.
Whether you are a food science student eager to embark on your research journey or a curious listener fascinated by the world of food innovation, Edible Experiments is the go-to podcast for valuable insights, inspiration, and guidance.
Hosts: Dr. Zachary Cartwright and Amanda Manoj Malik
Zachary Cartwright is a lead food scientist and isotherm application specialist with AQUALAB. He helps partners in the food, pharma, cannabis and cosmetics industries to better understand the water in their products so they can speed up R&D processes, monitor quality, guarantee safety, and hit specs during production. Zachary received his PhD in food science from Washington State University and has a bachelor’s degree in biochemistry from New Mexico State University. He also hosts the Water in Food podcast where he highlights stories of individuals working in food science and beyond.
Amanda Manoj Malik, a dedicated PhD student specializing in Nutrition and Food Sciences at Utah State University, focuses on improving the quality and production techniques of sour cream. Her current industry-related research at the intersection of dairy processing holds promise for advancements in the field. Amanda earned her master's degree in Cereal Science from North Dakota State University, showcasing her proficiency in scientific methodologie...
3episodes
Episodes
Newest firstAll episodes
Food Science Career Path: Life as a Dairy Safety Coordinator & Auditor with Alex O'Brien
Jan 1800:37:10Tap to summarizeIn this Edible Experiments episode, we sit down with Alex O'Brien, Food Safety, Food Quality Coordinator at the Center for Dairy Research. Alex shares insights into their role, which includes assisting dairy plants with food safety plans and conducting thorough food safety inspections. With a decade of experience, Alex's work is crucial for maintaining high food hygiene standards in the dairy industry.#FoodScience #DairyIndustry #FoodSafety #QualityAssurance #WisconsinCheese #EdibleExperiments #FoodTech #careeradvice
Transcribe →Edible Experiments Episode 2
Mar 31, 202500:26:31Tap to summarizeThe podcast features Dr. Girish Ganjyal, a professor and extension food processing specialist at Washington State University, and Joshua Bernin, a PhD student, discussing their innovative research in food processing and protein extrusion.What makes this podcast special:Unique Research Focus:Cutting-edge research on plant-based proteinsExploring extrusion processing of non-traditional grains like quinoa, pulses, and buckwheatInvestigating protein texturization challengesIndustry-Connected Learning:Students get direct exposure to industry projectsOpportunities to work with companies from project initiation to executionWorkshops that build leadership and instructional skillsPractical Research Approach:Using a lab-scale extruder to develop scalable food processing techniquesInnovative problem-solving by connecting chemistry and engineeringCreative approach to addressing gaps in current food science researchKey Highlights:Josh's research focuses on plant-based protein texturizationDr. Girish emphasizes understanding ingredient chemistry and processing interactionsPractical advice for students interested in food science graduate programs
Transcribe →Edible Experiments Episode 1
Nov 16, 202300:38:11Tap to summarizeWelcome to Edible Experiments! Today, we have a special guests Dr. Frank Manthey and Pritika Devkota in the Department of Plant Science at North Dakota University joining our hosts, Amanda Malik and Zachary Cartwright, to delve into the fascinating world of pasta dough properties and unconventional experimentation. Dr. Manthey shares their grant proposal journey, where they devised three unique ideas inspired by civil engineering to measure pasta dough properties.With a keen eye for identifying problems in the food industry, our guests explore various sources, including trade magazines, to gather insights and formulate innovative solutions. Against all odds and doubts, their grant proposal earned funding, leading to intriguing discoveries in the field of pasta processing. But that's not all - Dr. Manthey wears multiple hats, serving as both a coordinator of a cereal science graduate program and overseeing the Durum Wheat Quality Pasta Processing Lab. Their expertise lies in working closely with Durum breeders and the Durum industry to ensure the highest quality in milling and pasta processing.Join us as we dive into Dr. Manthey's experiences as a coordinator, their approach to evaluating applications, and their valuable advice for prospective students interested in pursuing their passion. We'll also explore how Dr. Manthey's personal journey led them to choose North Dakota State University and their fascinating research using atomic force microscopy to study surface chemistry.Intrigued by the overlap between the field of serial science and malting and brewing? We've got you covered! Our guest sheds light on the program's focus on protein research, barley breeding, and the vast array of resources available for plant breeders working with crops like dry beans, lentils, peas, and soybeans.Furthermore, we'll discover the unique aspects of North Dakota State University's Plant Science program, which offers a specialized pathway for studying varietal differences in milling and pasta processing. From exploring different grains used in pasta production, including unusual ones like intermediate wheatgrass, to unraveling the complexities of spaghetti quality, this episode is packed with intriguing insights that are sure to captivate your taste buds and intellect alike.
Transcribe →