Wolfing Down Food Science

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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.

KEYWORDS:  Preservative, nitrites, safety, quality

• 4.07 : Paige’s grandfather clock makes its first appearance 
• 8.28  : Processing Preserves! Keith’s cousin eats 25 year old meat.
• 17.39: Fermentation Explained
• 18.34: Keith raises a glass to the phenomena of fermentation with a story

Got a questions for us?  Email us at [email protected]
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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, food science

Got a questions for us?  Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!