Wolfing Down Food Science

Send us Fan Mail 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 mi...

Send us Fan Mail 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 Coll...

Send us Fan Mail 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 adventurou...

Send us Fan Mail 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 wolfingdownfoo...

Send us Fan Mail 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 Ma...