Let's Talk Chemistry- a science podcast by ChemTalk
Episode 64: Dr. David Julian McClements on Food Science
December 17, 202520 min · 3,910 words
Show notes
On the surface, food science may sound simple. But once you dive deeper, you’ll discover a world of innovation, challenges, and incredible scientists behind the food you find on grocery store shelves. On this exciting episode of Let’s Talk Chemistry edited by David Alvia, hosts Elizabeth Li and Poorvi Iyer discuss our interview with Dr.
Highlighted moments
if you look at meat products, they're very complicated from a sort of structural architecture point of view. They've got all these fibers that are interlocking with each other. Whereas you look at plant proteins, they're all like little tiny spheres like golf balls. So we have to again use nanotechnology to make great fiber structures from these plant proteins.
“if you look at nanoparticles, they're naturally no food anyway. So if you look at something like milk, it has these tiny protein particles in there called casein micelles. And it also has some sort of, if you look at fruits and vegetables, you often have these little tiny nanoparticles called oil buddies in. So what we're doing is we're just trying to mimic what is already present in nature.”
“They created trans fats to try and replace animal fats because they thought they were healthy for you. But it turned out that they actually caused heart disease. So after, you know, like 10 to 20 years of using these, lots of people died probably from heart disease.”
“I think a lot of people think food, oh, it's not like proper science, but I think it's incredibly complicated. And we really need those fundamental scientists to work in this area.”
Transcript
Transcript not available for this episode yet.
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