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PODCAST

Lab to Table

Explore the cutting-edge intersection of food science, technology, and cultural evolution as we investigate how laboratories are becoming the new kitchens of tomorrow. This series delves deep into the scientific breakthroughs, ethical considerations, and cultural implications of revolutionary food technologies that are reshaping our relationship with what we eat.

science

All Episodes

00:11:05

The Probiotic Promise: Engineering Gut Health with...

Lab to Table ·

2025/06/08

In this episode, we delve into the exciting world of probiotics and gut health, exploring how food technology is revolutionizing our understanding and manipulation of the gut microbiome. We'll discuss the science behind probiotics, the role of food tech in developing new probiotic-rich foods, and the potential implications for human health and disease prevention.

en

00:11:20

The SynBio Snacks: Designing Food with Synthetic Biology

Lab to Table ·

2025/06/01

Join us as we delve into the fascinating world of Synthetic Biology (SynBio) and its potential to revolutionize our food systems. We'll explore how scientists are using SynBio to design new types of food, from flavor-enhanced fruits to allergen-free nuts, and discuss the potential benefits and challenges of this emerging field. We'll also examine the ethical and regulatory aspects of SynBio foods and their potential impact on our diets and the global food supply chain.

en

00:12:18

The 3D Food Printing Phenomenon: Crafting Cuisine...

Lab to Table ·

2025/05/19

Join us as we delve into the fascinating world of 3D food printing, a technology that's transforming the way we prepare and perceive food. We'll explore how it works, its potential applications, and the implications for nutrition, personalization, and sustainability. We'll also discuss the challenges and ethical considerations of this emerging technology, and how it could reshape our culinary landscape in the future.

en

00:11:44

The Food Waste Warrior: Innovations in Reducing and...

Lab to Table ·

2025/05/11

In this episode, we delve into the world of food waste management, exploring how cutting-edge science and technology are being harnessed to reduce waste and transform leftovers into valuable resources. We'll discuss the environmental implications, the role of biotechnology, and the potential impact on our future food systems.

en

00:09:40

The CRISPR Cuisine: Tailoring Food at the Genetic Level

Lab to Table ·

2025/05/04

In this episode, we dive into the world of genetic editing and its implications on our food system. We explore how CRISPR technology is not only revolutionizing medical science but also has the potential to dramatically alter our food landscape. From disease-resistant crops to allergen-free foods, we examine the opportunities, ethical considerations, and potential risks of this groundbreaking technology.

en

00:10:05

The Sugar Substitution: Sweetening the Future with...

Lab to Table ·

2025/04/21

In this episode, we delve into the world of synthetic sugars, exploring how food scientists are developing healthier, lab-created alternatives to traditional sweeteners. We'll discuss the science behind these innovations, the potential health benefits, and the challenges faced in consumer acceptance and regulatory approval. Join us as we taste the future of sweetness.

en

00:11:02

The Lab-Grown Seafood Surge: Navigating the Depths of...

Lab to Table ·

2025/04/01

Dive into the blue revolution as we explore the scientific advancements and challenges in the realm of lab-grown seafood. This episode will delve into the process of cellular aquaculture, its potential impact on the environment, the seafood industry, and consumer acceptance. We will also discuss the ethical considerations and regulatory hurdles in bringing lab-grown seafood from petri dish to dinner plate.

en

00:09:48

The Synthetic Flavour Symphony: Engineering Taste in...

Lab to Table ·

2025/03/26

Join us as we delve into the fascinating world of synthetic flavours. We'll explore how scientists are using cutting-edge technology to recreate and even invent new tastes. We'll discuss the science behind these innovations, the ethical implications of synthetic flavours, and how these advancements could revolutionize our culinary experiences.

en

00:14:25

The Quantum Kitchen: Exploring Nanotechnology in Food...

Lab to Table ·

2025/03/18

In this episode, we delve into the microscopic world of nanotechnology and its transformative impact on food science. From enhancing flavors and nutrients to improving food safety, discover how this emerging technology is set to revolutionize our culinary experiences. We'll also discuss the ethical and regulatory challenges that come with this new frontier in food technology.

en

00:09:25

The Bioengineered Breakfast: Redesigning the Most...

Lab to Table ·

2025/03/11

Join us as we explore the fascinating world of bioengineered breakfast foods. From lab-grown bacon to 3D printed pancakes, we'll delve into the science behind these innovations, discuss the potential impact on our health and environment, and consider the cultural shifts required to accept these new forms of morning sustenance.

en

00:14:17

The Vertical Farming Venture: Rethinking Agriculture...

Lab to Table ·

2025/03/04

In this episode, we will explore the innovative concept of vertical farming and its potential to revolutionize urban agriculture. We'll delve into the science behind this technology, its environmental benefits, and how it could reshape the future of food production in densely populated cities. We'll also discuss the challenges and ethical considerations of this new farming frontier.

en

00:10:47

The Future of Fungi: Mycelium as a Food Frontier

Lab to Table ·

2025/02/24

Dive into the fascinating world of fungi as we explore the potential of mycelium, the root structure of mushrooms, in revolutionizing our food system. From its nutritional benefits to its sustainability credentials, we'll examine how this underexplored ingredient could be a game-changer in the kitchen of the future.

en

00:12:50

The Algae Advantage: Unleashing the Potential of the...

Lab to Table ·

2025/02/12

Dive into the world of algae, the unsung hero of food science. We'll explore how this simple organism is being harnessed for its nutritional value, sustainability, and potential to revolutionize our food systems. From bioengineered algae that produce plant-based proteins to algae-based food packaging solutions, discover how this green gold is transforming the future of food.

en

00:11:34

The Edible Insect Revolution: A Crunchy Solution to...

Lab to Table ·

2025/02/05

In this episode, we'll explore the burgeoning field of entomophagy, or the practice of eating insects. As a sustainable, nutrient-rich food source, insects are being hailed as a solution to global food security and environmental challenges. We'll delve into the science behind insect farming, the cultural shifts needed to embrace this food source, and the potential impact on our future food systems.

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00:12:39

2050's Menu: Predicting Tomorrow's Food Landscape

Lab to Table ·

2024/12/22

Synthesize current trends and technological developments to project how our food system might look in 2050. We analyze expert predictions about the future of traditional agriculture, the potential market share of alternative proteins, and the impact of climate change on food production. The episode explores emerging technologies like 3D-printed food, personalized nutrition, and the potential integration of biotechnology with traditional farming methods.

en

00:15:24

Regulation Roulette: Navigating the Future of Food...

Lab to Table ·

2024/12/15

Explore the complex regulatory landscape surrounding novel food technologies, from safety testing requirements to labeling laws. We examine how different countries approach the regulation of lab-grown meat, AI-designed ingredients, and other food innovations. The episode covers specific case studies of regulatory challenges, the role of government agencies in ensuring food safety, and the debate over appropriate terminology and marketing claims.

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00:16:42

The Psychology of Novel Foods: Breaking Consumer...

Lab to Table ·

2024/12/08

Analyze the psychological and cultural factors that influence consumer acceptance of new food technologies. We explore the concept of food neophobia, examining case studies of successful and failed food innovations throughout history. The episode delves into marketing strategies used to overcome consumer skepticism, the role of terminology in product acceptance, and how different cultures respond to technological food innovations.

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00:13:08

Scaling the Future: From Petri Dish to Production Line

Lab to Table ·

2024/12/01

Investigate the complex challenges and solutions in scaling up cellular agriculture from laboratory experiments to industrial production. We examine the engineering requirements for large-scale bioreactors, the development of cost-effective growth media, and the intricate process of creating structured meat products. The episode highlights current industry leaders' approaches to these challenges and explores the economics of bringing lab-grown products to market at competitive prices.

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00:11:35

The Ethics of Eating: Moral Implications of...

Lab to Table ·

2024/11/24

Examine the complex ethical considerations surrounding lab-created food, from animal welfare to environmental impact and food justice. We analyze the philosophical arguments for and against cellular agriculture, exploring religious perspectives on lab-grown meat and the concept of natural versus artificial food. The episode also addresses concerns about corporate control of food technology and the implications for small-scale farmers and food sovereignty.

en

00:16:48

The Precision Fermentation Revolution: Brewing the...

Lab to Table ·

2024/11/17

Explore the fascinating world of precision fermentation, where microorganisms are programmed to produce specific proteins and ingredients. We delve into how companies are using modified yeast and bacteria to create everything from milk proteins to egg whites without animals. The episode covers the scientific principles behind precision fermentation, its environmental impact compared to traditional agriculture, and the regulatory challenges facing this emerging technology.

en

42 results

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