Paige

Wolfing Down Food Science

Science EN ↓ 128 episodes

Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at wolfingdownfoodscience@ncsu.edu. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/

Author

Paige

Episodes

Is the water in your food active or on vacation? 30.04.2021 38:33

Send us Fan Mail Whether the water in food is interacting with compounds in the food or not has a lot to do with preservation of food. Listen to why some foods grow microorganisms, like mold, quickly compared to other foods. Should you eat the food after it molds? How do the cookies in an Oreo or the pastry in a Pop Tart stay crispy when it is next to a creamy filling? Any of the tracks moments...

Getting to know you... 23.04.2021 7:15

Send us Fan Mail Introducing your hosts Keith Harris and Paige Luck, joined by student producer Teresa Risoli, talking all about food science in the brand new podcast, Wolfing Down Food Science. It’s science you can eat! 2:34 : Why another podcast about food? 4:30 : Debunking myths about the food industry 5:00 : Every store has 2 sides...3 sides, let’s talk. KEYWORDS: food industry, myths,...

Preservation is not a four letter word. 23.04.2021 21:19

Send us Fan Mail Is preservative a four letter word? We find out what preservative means to a food scientist discussing the balance of food quality with safety through preservation. Is a compound synthesized in a lab inherently bad for our health or do those same compounds occur naturally in our foods? From bacon preserved with celery to 25 year old canned meat, the dose makes the poison. KEYWO...