Food Science
Our Changing World for 13 August 2020
The sensory lab at AUT is used for food testing and tests can involve all the senses, including sound. Audio
Calling Home: Tom Simpson in Katrineholm, Sweden
Sweden is taking a very different approach to controlling the spread of Covid-19. Tom Simpson, who runs a NZ Pie business from Katrineholm, talks to Jim about how life has changed in Sweden despite… Audio
Bryony James - Do crunchy foods make you fuller?
Professor Bryony James received her undergraduate degree in Materials Science and Engineering at the University of Bath, England in 1993 and my PhD in Materials Engineering at the University of… Audio
The Scientists - Food Technology
What it takes to make what we eat - with honorary associate Prof. Don Otter from University of Auckland's School of Chemical Sciences... do food scientists make better cooks? Audio
How kiwifruit helps control blood sugar
Food scientists are investigating breakfast cereals and combinations with kiwifruit in search of a breakfast that helps control blood sugar levels Audio
How kiwifruit helps control blood sugar
Food scientists are investigating breakfast cereals and combinations with kiwifruit in search of a breakfast that helps control blood sugar levels
AudioFood Technology
What it takes to make what we eat - with honorary associate Prof. Don Otter from University of Auckland's School of Chemical Sciences... Can you unscramble or unboil an egg? Audio
Food Technology : Professor Don Otter
What it takes to make what we eat and all you ever wanted to know about what makes popcorn pop. Audio
Pundit - Don Otter on Food Technology
What it takes to make what we eat, with honorary associate Prof. Don Otter from University of Auckland's School of Chemical Sciences... what is food science/technology? Audio
Te Manu Korihi News for 20 January 2015
Plant and Food Research is focussing on recruiting Maori students to fulfil a growing need for specialist skills in horticulture and food science. Audio
Reheating pasta
Dr Michael Mosley on research suggesting that reheating our food can change it nutritionally. So you can make your pasta better for you just by cooling and then reheating it? Audio
From Wine Waste to Wound Dressing
A microbiologist, a food scientist and a pharmacist are collaborating to create anti-microbial nano-fibre wound dressings using polyphenols from wine waste Audio
From Wine Waste to Wound Dressing
A microbiologist, a food scientist and a pharmacist are collaborating to create anti-microbial nano-fibre wound dressings using polyphenols from wine waste
AudioFermented Food and Drinks
Great Fermentations was an International Science festival event that combined fermented foods and matched beers with discussions about the science of food Audio
Fermented Food and Drinks
Great Fermentations was an International Science festival event that combined fermented foods and matched beers with discussions about the science of food
AudioFermented Food and Drinks
Great Fermentations was an International Science festival event that combined fermented foods and matched beers with discussions about the science of food Audio
Jozef Youssef on molecular gastronomy at home
Jozef Youssef is a highly acclaimed restaurant and private dining chef. He has published the book, 'Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen', and… Audio
