10 min
How garlicky is your garlic? Oxford Sparks Big Questions
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- Natural Sciences
When it comes to mass-producing food, it’s important to make sure the taste is consistent, and good! But how can we detect the taste of something without eating it ourselves? Prof Richard Compton and his team in the Department of Chemistry are experts in electrochemical sensors, and in this episode of the Big Questions podcast he tells us all about their new sensor…to detect the strength of GARLIC.
When it comes to mass-producing food, it’s important to make sure the taste is consistent, and good! But how can we detect the taste of something without eating it ourselves? Prof Richard Compton and his team in the Department of Chemistry are experts in electrochemical sensors, and in this episode of the Big Questions podcast he tells us all about their new sensor…to detect the strength of GARLIC.
10 min