The episode features insights from a molecular biologist turned food scientist, making food science a key topic.
Food science, particularly sensory analysis and analytical chemistry methods, is a central topic in understanding and controlling the flavor of processed water.
The science behind cocoa plants, fermentation, and flavor development of chocolate is briefly explored.
The podcast episodes provided cover a wide range of topics within the field of food science, from the development of novel food products like cultivated meat Is cultivated meat the future of food? and innovative frozen desserts Curt Jones | The Inventor of Dippin' Dots and Beaded Ice Cream, to the science behind flavor chemistry How You Can Taste Food Like A Flavor Chemist and the impacts of climate change on food systems Climate Change Is Coming For Your Chocolate.
These episodes showcase the interdisciplinary nature of food science, which intersects with disciplines like biology, chemistry, engineering, and sensory science to address challenges and drive innovation in the food industry.