A food scientist, a chef, and a food product developer discuss what’s in your food, why it’s in your food, and why that matters
Categories: Arts
Tags: cooking, CPG, Food, food science, gluten-free, grain-free, nutrition, product development, R&D
Every year, billions of dollars are spent by food manufacturers to move water in and out of food products. As a food scientist, I’m on a mission to understand how this can be done better. Hosted by Zachary Cartwright, Ph.D. Lead FOOD Scientist at AQUALAB https://www.aqualab.com/
Tags: food science, production, water in food
This podcast has zero limitations & if you can’t tell, has made us quite the sensations. We’re educational and can be a bit weird at times. If you’re interested in bad food puns, quality food facts, wholesome food-lovin’ folk, or you’re just passionate about our food system in general…take a listen… 😉
Categories: Arts, Education, Health & Fitness
Tags: chef, cooking, dining, Food, food education, food history, food knowledge, food preparation, food science, foodie, healthy eating, how to cook, learning to cook, Recipes
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take a look at the discoveries and techniques from Modernist Bread. Enjoy interviews with the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, heritage grains, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs.
Categories: Arts, Society & Culture, Technology
Tags: baking, bread, food history, food science, Francisco Migoya, Michael Harlan Turkell, Modernist Bread, Modernist BreadCrumbs, Modernist Cuisine, Nathan Myhrvold
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
Categories: Arts, Technology
Tags: Booker and Dax, Call-In show, cooking advice, Cooking Issues, Dave Arnold, food science, food tech, Heritage Radio Network, listener questions, Museum of Food and Drink, Nastassia Lopez
Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market.
Categories: Arts, History, Society & Culture
Tags: arts and culture, beverage, cider, cider week, craft beer, craft beverage, dylan heuer, farming, Food, food and beverage, food podcast, food science, hannah fordin, hard cider, hard core, Heritage Radio Network, wine
There’s a lot that isn’t understood about the relationship between food and health, and the role it plays in the management of diseases and conditions. These interviews and talks will cover some of these areas.
Categories: Education
Tags: diet, dietetics, Food, food science, health, la trobe university, nutrition