I'm in the middle of writing my dissertation, but you guys deserve a new podcast episode, right? We spoke with Dr. John Coupland, a Professor of Food Science at Penn State about the recent Chobani PR problem on Twitter. We also talk about the chemistry behind yogurt, cheese, and other dairy products. It's a great episode, so don't miss it!
Show Notes:
~2:30 John is surprised that this happened. In general scientific intervention in our food is ignored, he says.
~5:00 - John shares some interesting history about milk and yogurt - including how we know about what people were eating and drinking that long ago.
~10:00 - Everyone's favorite dairy product.
~11:30 - Cheese mites.
~14:00 - Flavor: The hardest part of food science, according to John.
~16:00 - How does yogurt stay good without preservatives?
~18:00 - Our favorite tweets from the #Howmatters
~30:00 - Fortnightly Scientist: Fred Accum