『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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  • 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
  • No Grounds for Compromise: Reinventing Coffee as an Ingredient (S10:E4)

    No Grounds for Compromise: Reinventing Coffee as an Ingredient (S10:E4)
    2026/08/14

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    Many of us love coffee, but it can be a nightmare to add as an ingredient to manufactured foods. Problems with settling particles, high levels of variability, shelf-life oxidation, and biomass waste are a few of the challenges that Comple Coffee is taking on. We talk to co-founder Carl Hollifield in this WDFS podcast episode and he helps us understand how Comple Coffee is breaking new ground.



    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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    44 分
  • Summer Science 3: Flying Down the Road with a Van Full of Bugs a Conversation with Author Lee Cadesky

    Summer Science 3: Flying Down the Road with a Van Full of Bugs a Conversation with Author Lee Cadesky
    2026/07/17

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    Lee Cadesky, is a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the co-founder of C-fu Foods and One Hop Kitchen, she has spent years developing insect-based ingredients and navigating the realities of the food tech startup world. She joins us today to discuss her career, the mechanics of alternative proteins, and her new book, Grub: Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food, was published on July 14th.

    Paige and I both had the chance to read an advance copy of the book and it was fantastic! Well-written, with great stories and clear, jargon-free explanations of the science behind why we eat.

    Amazon.com link to the book
    https://www.amazon.com/Grub-Matters-Seven-Forces-Shape/dp/1493093355

    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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    44 分
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