115 Episoder

  1. Summer Shorts #3 with Audrey - Alternative Protein Sources

    Publisert: 6.8.2021

  2. Summer Shorts #2 with Audrey - Alternative Protein Sources

    Publisert: 30.7.2021

  3. Summer Shorts #1 with Audrey - Alternative Protein Sources

    Publisert: 21.7.2021

  4. Cool Tech Part II: Pressure and Plasma with Dr. Deepti Salvi

    Publisert: 9.7.2021

  5. Cool Tech Part I: The Power of Light

    Publisert: 2.7.2021

  6. Preservation Chemicals Versus Processing

    Publisert: 26.6.2021

  7. Where Do Spoilage Microbes Come From?

    Publisert: 22.6.2021

  8. Freezing it Faster Keeps it Fresher. Thanks, Clarence Birdseye!

    Publisert: 11.6.2021

  9. How Heat Preserves Food

    Publisert: 27.5.2021

  10. The positive power of acids in foods

    Publisert: 21.5.2021

  11. Since the beginning of time...microorganisms preserve through fermentation Part II

    Publisert: 14.5.2021

  12. Since the beginning of time...microorganisms preserve through fermentation Part I

    Publisert: 7.5.2021

  13. Is the water in your food active or on vacation?

    Publisert: 30.4.2021

  14. Getting to know you...

    Publisert: 23.4.2021

  15. Preservation is not a four letter word.

    Publisert: 23.4.2021

6 / 6

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 [email protected]. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/

Visit the podcast's native language site