42 episodes

\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.

Wolfing Down Food Science Keith Harris, Paige Luck and Teresa Risoli

    • Science
    • 4.9 • 8 Ratings

\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.

    Rebroadcast: Preservation is not a 4 letter word!

    Rebroadcast: Preservation is not a 4 letter word!

    t's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  For this one we go all the way back to the beginning.  We hope you enjoy!

    Is preservative a four letter word?  We find out what preservative means to a food scientist discussing the balance of food quality with safety through preservation.  Is a compound synthesized in a lab inherently bad for our health or do those same compounds occur naturally in our foods?  From bacon preserved with celery to 25 year old canned meat, the dose makes the poison.

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

    • 25 min
    Rebroadcast: Preservation Chemicals Versus Processing

    Rebroadcast: Preservation Chemicals Versus Processing

    It's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  We hope you enjoy!

    One of the most frequent concerns consumers have are the chemicals in our food.  Today, we discuss the various types of chemicals and why they are present.  Some food ingredients have chemical BOGO (buy one get one free) properties, such as providing both flavor and preservation effects.


    KEY WORDS: Additives, GRAS, Prior-Sanctioned Substances, Foods vs Supplements, Direct vs Indirect Additives, multi-Functional Ingredients, acrylamide, fortification vs enrichment

    **The image here is a preservative compound called sodium benzoate.

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

    • 29 min
    Rebroadcast: Where do spoilage microbes come from?

    Rebroadcast: Where do spoilage microbes come from?

    It's summertime!  We thought it would be a great time to rebroadcast some of our most downloaded episodes.  We hope you enjoy!
    Teresa’s tomato molded, but why?  How do molds and other spoilage microbes get to your food and spoil appearance, texture, flavor?  Turns out, they are EVERYWHERE.  In this episode, we describe the sources for spoilage microbes and how to deal with them.

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

    • 24 min
    Are Americans riddled with nutritional guilt and overwhelmed with scientific information?

    Are Americans riddled with nutritional guilt and overwhelmed with scientific information?

    The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating  30,000 (nope that's not a typo!) nutrition professionals.  Looking at nutritional history in the US sheds light on modern day nutrition practices.  Find out why moderation is the motto for Sarah!
    Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

    • 26 min
    Dr. Colin Kay talks about finding answers in abundant nutrition data (S3:E9)

    Dr. Colin Kay talks about finding answers in abundant nutrition data (S3:E9)

    Colin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the NIH Nutrition for Precision Health (NPH) initiative, within the NIH’s" All of Us" Research Program. The program aims to inform more personalized nutrition and health recommendations.
    Ever have so much information coming at you that you don’t know where to start? Colin joins the WDFS team to discuss how to organize and find information to answer questions about precision nutrition and what our bodies do with all that great nutrition once it gets inside.  Find out about the metabolome and the exposome and what role they play in nutrition research that targets recommendations for specific individuals.  
    Got a questions for us?  Email us at wolfingdownfoodscience@gmail.com
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

    • 43 min
    Are you a humble nutritionist? What we don’t know part 2 (S3:E8)

    Are you a humble nutritionist? What we don’t know part 2 (S3:E8)

    AND NOW FOR A DOSE OF HUMILITY… Part 2!
    We are continuing our discussion about  stuff we don’t know about nutrition!  The USDA is constantly examining nutritional research to modify their guidelines.  For the humble nutritionist part 2, we are discussing the second set of 5 topics the USDA has under way.
    https://www.dietaryguidelines.gov/work-under-way/view-proposed-scientific-questions


    Foods and Beverages TogetherParents and Children: Diets and DevelopmentDiets and Disease PreventionNew Foods and Diets You Can Live WithFood ProcessingGot a questions for us?  Email us at wolfingdownfoodscience@gmail.com
    Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

    • 30 min

Customer Reviews

4.9 out of 5
8 Ratings

8 Ratings

Astoogette ,

Entertaining and Informative

These 3 know their stuff about food service and nutrition. They are funny too!