Food Chemistry podcasts

The episode examines what happens chemically when cooked starch cools and is reheated. Melissa and Jam discuss glucose polymers, insulin, digestion, crystallization, resistant starch, and interactions with gut microbes. They review studies involving foods such as bread, rice, pasta, and potatoes, and explore the proposed effects of repeated reheating. The discussion connects everyday cooking questions to food chemistry and the evidence behind claims about leftovers.

Hosted by Melissa, Jam

Science journalist Verena Tang joins Melina von Wenczowski to discuss how chemical concepts can be communicated accurately and engagingly. Everyday food and cooking provide examples for explaining chemistry, challenging misleading associations with harmful substances and connecting scientific explanation with an audience's practical experience.

Hosted by Melina von Wenczowski

The discussion explores why an atom has no sharply defined boundary and why atomic radius depends on the physical setting and measurement convention. A second segment examines synthetic food dyes, differences between US and UK products, and the scientific evidence relevant to proposed restrictions and public-health claims about colour additives.

Hosted by Mariana Kneppers