Food Science podcasts

Rachael Ralph examines how sugar is produced, the differences between common sugar products, and its effects on health. Perry Bateman discusses sugar manufacture, Mick Armstrong explains the connection to dental decay, and Lucy Chambers considers blood glucose and long-term disease. Gunter Kuhnle and Jason Halford discuss artificial sweeteners and the evidence surrounding alternatives to sugar.

Hosted by Rachael Ralph

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

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

Sissel Beate Rønning discusses cultivating meat from cells and the technical and environmental questions facing the field. Conversation in Norwegian.

Birger Svihus discusses nutrition, food production and the scientific basis of dietary questions. Conversation in Norwegian.