Edible Experiments Episode 2

Edible Experiments Episode 2

The 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: 1. Unique Research Focus: * Cutting-edge research on plant-based proteins * Exploring extrusion processing of non-traditional grains like quinoa, pulses, and buckwheat * Investigating protein texturization challenges 1. Industry-Connected Learning: * Students get direct exposure to industry projects * Opportunities to work with companies from project initiation to execution * Workshops that build leadership and instructional skills 1. Practical Research Approach: * Using a lab-scale extruder to develop scalable food processing techniques * Innovative problem-solving by connecting chemistry and engineering * Creative approach to addressing gaps in current food science research Key Highlights: * Josh's research focuses on plant-based protein texturization * Dr. Girish emphasizes understanding ingredient chemistry and processing interactions * Practical advice for students interested in food science graduate programs

Edible Experiments Episode 1

Welcome 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.