『Wolfing Down Food Science』のカバーアート

Wolfing Down Food Science

Wolfing Down Food Science

著者： Paige
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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 wolfingdownfoodscience@ncsu.edu. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/

© 2026 Wolfing Down Food Science 生物科学 科学
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  • From Farm to Foil: How Packaging Innovation Fights Food Waste (S10:E7)

    From Farm to Foil: How Packaging Innovation Fights Food Waste (S10:E7)
    2026/10/23

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    Ever wonder what keeps your food fresh, safe, and protected on its journey from farm to fork? In this episode of Wolfing Down Food Science, we sit down with packaging engineers Chad Cope and Brody Robinson from Sealed Air to explore the crucial role packaging plays in the global food supply chain.

    In this episode, we unpack:

    • Polymer Science Meets Food Chemistry: How packaging are engineered to protect food quality.
    • Safety & Shelf Life: How packaging technologies control microbial growth, mitigate safety risks, and maintain stability in the cold chain.
    • The Sustainability Balancing Act: How Sealed Air is driving eco-friendly innovations while maintaining robust barrier protection to reduce food waste.
    • Career Pathways in Food Science

    Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
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    28 分
  • Non-Trivial Trivia: How College Bowl Preps Food Scientists for the Real World (S10:E6)

    Non-Trivial Trivia: How College Bowl Preps Food Scientists for the Real World (S10:E6)
    2026/09/18

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    In an era dominated by AI and instant search engines, does fast, real-time memory recall still matter? In this episode of the WDFS Podcast, we step into the high-stakes world of Food Science College Bowl. The College Bowl competition started in 1985 as a way for students to demonstrate their food science knowledge. It covers all areas of food science knowledge, from chemistry to microbiology to engineering, and everything in between.

    Joined by long-time College Bowl moderator Mary Carunchia, we explore how rapid-fire academic competition builds teamwork, resilience, mental agility, and critical thinking. From Mary’s own educational and food industry journey to laugh-out-loud College Bowl competition moments, to why human brain power will never go out of style, discover how slamming the buzzer today shapes the industry leaders of tomorrow.

    Curious about College Bowl? You can find more information here.

    Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
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    30 分
  • Flavor, Decoded: Nik Sharma on the Science of Delicious Food (S10:E5)

    Flavor, Decoded: Nik Sharma on the Science of Delicious Food (S10:E5)
    2026/09/04

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    What makes food taste truly delicious? In this episode of Wolfing Down Food Science, molecular biologist and author Nik Sharma explores the science behind flavor and cooking through his new book, Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking. From understanding how ingredients interact to using scientific principles to improve everyday cooking, Nik shares how a deeper understanding of food science can help anyone become a more thoughtful—and adventurous—cook. We talk about how Maillard browning is not responsible for all browning in food, that texture directly affects flavor, and science communications.
    Find Nik here:     https://niksharmacooks.com/

    Nik's Books:

    Fundamentals of Flavor: 100 Recipes for the Science of Better CookingVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused MealsThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential RecipesSeason: Big Flavors, Beautiful Food

    Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
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    48 分
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