We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. What textures do we like the best? Are companies generating the next wave of food texture preferences? Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help o...
Sep 24, 2021•53 min•Season 2Ep. 3
It's starting to cool off into fall here in North Carolina and that gets us thinking about campfires and s'mores. We discuss the ingredients of marshmallows and how those ingredients give us that bouncy texture and delicious stringiness after a campfire treatment Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!...
Sep 17, 2021•30 min•Season 2Ep. 2
We all have textural preferences when it comes to our food. Find out the teams preferences for texture in today's episodes. Keith talks about slimy food experiences in Spanish ! We get into textural contrast in foods . Followed by how in the world we study structure in foods. Season 2 is off and running! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!...
Sep 10, 2021•27 min•Season 2Ep. 1
Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science. She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes! Keith, Paige, and Teresa will be back after a short break! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Aug 20, 2021•10 min•Season 1Ep. 16
Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science. She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes! Keith, Paige, and Teresa will be back after a short break! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Aug 13, 2021•7 min•Season 1Ep. 15
Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science. She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes! Keith, Paige, and Teresa will be back after a short break! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Aug 06, 2021•7 min•Season 1Ep. 14
Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science. She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes! Keith, Paige, and Teresa will be back after a short break! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Jul 30, 2021•8 min•Season 1Ep. 13
Audrey Williams, a student at NC State University, gives us a look at alternative protein sources through the lens of food science. She will explore chemistry, microbiology, engineering and the business aspects of alternative proteins over the next five summer shorts episodes! Keith, Paige, and Teresa will be back after a short break! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Jul 21, 2021•11 min•Season 1Ep. 12
In this episode, we finish our two-part discussion of low heat methods and wrap up our first season of Wolfing Down Food Science with an interview with food engineer Dr. Deepti Salvi. While most methods of preservation use significant heat, Dr. Salvi’s work focuses on two methods of food preservation that involve little to no heat, high pressure processing and cold plasma. Tune in to learn the “secrets” behind processing and preserving orange juice, guacamole, lobster, and even raw oysters in wa...
Jul 09, 2021•46 min•Season 1Ep. 11
There are many ways to preserve food, but WHY do they work? Most frequently, heat is applied, but there are other ways. Today we begin a two-part discussion of low-heat methods of food preservation, focusing on UV light. KEY WORDS: Free radicals, UV light, lipid oxidation, antioxidants Image: Creative Commons Attribution-Share Alike 3.0 Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and ...
Jul 02, 2021•22 min•Season 1Ep. 10
One of the most frequent concerns consumers have are the chemicals in our food. Today, we discuss the various types of chemicals and why they are present. Some food ingredients have chemical BOGO (buy one get one free) properties, such as providing both flavor and preservation effects. KEY WORDS: Additives, GRAS, Prior-Sanctioned Substances, Foods vs Supplements, Direct vs Indirect Additives, multi-Functional Ingredients, acrylamide, fortification vs enrichment **The image here is a preservative...
Jun 26, 2021•26 min•Season 1Ep. 9
Teresa’s tomato molded, but why? How do molds and other spoilage microbes get to your food and spoil appearance, texture, flavor? Turns out, they are EVERYWHERE. In this episode, we describe the sources for spoilage microbes and how to deal with them. KEY WORDS: pathogens, cross-contamination, Barfblog , Morbidity and Mortality Weekly Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and co...
Jun 22, 2021•20 min•Season 1Ep. 8
Think about how much space frozen foods take up in a grocery store. How did this all start? On a journey to the arctic, USDA scientist Clarence Birdseye made the observation that fast freezing maintains the quality of food. When he returned to the US, he invented the machinery that resulted in the frozen food industry as we know it today. In this episode we discuss why frozen blueberries are not stuck to one another in a solid block, the importance of fast freezing for ice cream texture, and why...
Jun 11, 2021•29 min•Season 1Ep. 7
In this “steamy” episode, we discuss the ways in which heat is applied in various ways to preserve food. Want to know why organic milk has a longer shelf life than conventional milk? Want to know why canning can actually improve the absorption of some nutrients? Want to know why smoked foods have long shelf lives? What kind of out of the box thinking can we do about microwave ovens? No matter how it’s done, heating is not just about temperature, but about heating over time. We discuss the pros a...
May 27, 2021•30 min•Season 1Ep. 6
Ever wonder why some foods are more sour than others or what people mean when they refer to acidity in coffee? Acids preserve foods and add a lot to the flavor of food. From tomatoes to coffee to whey protein beverages we discuss all about acids. Any off the tracks moments: We get a little off track on Italian cuisine, the origins of tomatoes and noodles! Around 6 min. KEYWORDS: 8:05 Grandfather clock inputs it’s two ticks on High Temperature, High Pressure processing in organic milk 17:37 Are y...
May 21, 2021•30 min•Season 1Ep. 5
Part 2: Whether it’s brewing beer or using fermentation to create pharmaceutical drugs, Dr. John Sheppard will tell us about the challenges of industrial scale fermentation and differences between beer brewing and drug production. Oh yeah, and the NC State brewery. KEYWORDS: brewing, engineer, biologist, saccharomyces cerevisiae, pharmaceutical 0:30 : The ghost in the system makes an appearance. 5:00 : Dr. Shepard answers our standing question of when did fermentation originate?! 21:30 The WDFS ...
May 14, 2021•45 min•Season 1Ep. 4
Part 1: Fermentation happens naturally. Whether we get a delicious cheese or chunky, foul tasting milk depends on controlling the fermentation. We will talk about how fermentation actually preserves food and has done so for most of human history. 6:24 Kieth explains his first fermentation experience 9:26 Pickling vs. fermenting 12:21 How to make homemade yogurt 23:32 Keith becomes distressed over Kombucha Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please ...
May 07, 2021•39 min•Season 1Ep. 3
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: multi tasking humans?? 17 min KEYWORDS water activity, mold, bread, equilibrium, water migration, texture 5:00 Why are...
Apr 30, 2021•39 min•Season 1Ep. 2
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 : Processi...
Apr 23, 2021•21 min•Season 1Ep. 1
Introducing your hosts Keith Harris, Teresa Risoli and Paige Luck 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 Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by...
Apr 23, 2021•7 min0
