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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:

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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.

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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

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Food waste. It's the world's dumbest problem. It's also the topic of our most popular podcast ever (see our 2022 interview with Dr. Lisa Johnson). California just passed a new law that dramatically simplifies the 50 potential types of expiration dates currently used on food packaging down to just two. What does Al Capone have to do with all of this? Well, we guess you'll just have to listen to find out.

The World's Dumbest Problem Episode with Dr. Lisa Johnson

https://www.buzzsprout.com/1609819/episodes/11503184

Explanation of the Wonderfully Simple California Food Labeling Law

https://www.cdfa.ca.gov/is/foodrecovery/fooddatelabeling/

Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
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Soccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named".

My long-time friend, TR Masino (co-host of the Stairway to Eleven music podast) joined me in Mexico City to discuss US vs Mexican food culture, in the context of a "foodball" game. It seemed like a good idea at the time.

Our GOOOOOOALLL!!! is to provide an overview of the similarities, differences, and changes we've seen over the last 25 years of travels between the US and Mexico. In this episode, we "pass" the conversation back and forth and even give a "yellow card" to each side.

See the links below to find out more information on these awesome music and food topics.

Stairway to Eleven Podcast

UNESCO Mexican Food Traditions

25 Dishes that Capture the Flavor of America (the US part) Today

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We are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.

Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we’re diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.

Some of Josh’s favorite books:

The Science of Baking by Matt Alard

The Science of Cooking by Peter Barham

Steeped: The Chemistry of tea by Michelle Francl

'Science of' series by Dorling Kindersley -

Science of Spice by Dr. Stuart Farrimond

Science of Flavour by Dr. Stuart Farrimond

Science of Fermentation by DK and Robin Sherriff

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AI is here to stay. Will AI be the end of humanity or will it create a utopia? The AI Doc or How I Became an Apocaloptimist is a documentary that looks at the positives, negative, and mixed effects AI may have on society in the near future.

Here is a link to the AI Doc movie trailer:

https://youtu.be/xkPbV3IRe4Y?si=fzvdMz_ZolZIfaZk

Serial entrepreneur, podcaster, and (now) grad student Adam Yee and I went to see the AI Doc a few weeks ago and have been talking about it ever since.

The movie was made by the producers of one of my favorite movies, "Everything, Everywhere, All at Once". Here is a link to the "Everything" movie trailer:

https://youtu.be/wxN1T1uxQ2g?si=wnAnu50rKAtZzzGb

If you see the AI Doc movie, or even if you don't we'd like to hear your thoughts on where AI is taking careers and society.

Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
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Every five years, a massive set of rules, the Dietary Guidelines for Americans (DGA), quietly changes the way 300 million people are "supposed" to eat. But who actually writes these rules? Is it pure science, or is it just the latest dietary trend?

In this episode, we sit down with April Fogelman to go behind the scenes of the federal nutrition recommendations that were recently updated. We’re digging into the evolution of American nutrition, from the nostalgia of the pyramid to today’s "upside-down" recommendations.

Dr. April Fogelman is a Dietician, Lactation Consultant, Associate Professor of Nutrition, and Extension Specialist in our department with interests ranging from infant nutrition to sports nutrition. In addition to her work at NC State, she is an avid marathon runner.

Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
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