Cool Tech Part I: The Power of Light

Send us a text There are many ways to preserve food, but WHY do they work? Most frequently, heat is applied, but there are other ways. Today we begin a two-part discussion of low-heat methods of food preservation, focusing on UV light. KEY WORDS: Free radicals, UV light, lipid oxidation, antioxidants Image: Creative Commons Attribution-Share Alike 3.0 Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast b...

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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. Questions or comments? Send us an email at wolfingdownfoodscience@ncsu.edu. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/