Yeast Feast: Transforming Taste through Protein Design with Anum Glasgow

How can protein science shape the future of food and climate solutions? Meet Anum Glasgow, a leading researcher at Columbia University, whose journey—rooted in her Pakistani heritage and a childhood of curiosity on the Jersey Shore—led her to the cutting edge of protein engineering.

Anum shares how her fascination with protein folding evolved into groundbreaking research on designing multifunctional proteins and therapeutics. We explore the hidden elegance of nature’s self-folding systems and how they inspire innovations in climate biotech.

We also dive into the work of Team Yeast Feast, a group pioneering a sustainable approach to flavor. By engineering proteins that enhance sweetness and umami naturally, they’re rethinking how we experience taste—tackling food sustainability with creativity and science. From blind taste tests to leveraging AlphaFold, their work blends playfulness with real-world impact.

Finally, we look at how hydrogen exchange mass spectrometry is unlocking the secrets of protein structure and its role in taste perception. What makes some sugar substitutes fall flat? How do protein conformations shape flavor? We connect the dots between sequence, structure, and sensory experience.

Tune in for a closer look at the Glasgow Lab’s work and the latest in climate biotech, brought to you by the Homeworld Collective.

(00:00) Introduction to the Climate Biotech Podcast
(00:32) Guest Introduction: Anum Glasgow
(02:03) Anum's Background and Journey into Science
(02:40) The Fascination with Protein Folding
(05:35) From Physical to Biological Folding
(08:05) Computational and Experimental Approaches in Protein Research
(13:12) Exploring Taste Perception and Climate Solutions
(14:43) Engineering Sweet and Umami Yeast
(26:06) Technical Insights: Hydrogen Exchange Mass Spectrometry
(33:30) Rapid Fire Questions and Conclusion

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