Today the topic should do more then whimsically tickle your ears, Today I have a guest to get the slobbering sensor in your mouth working. Yup buckle in for a flavorful ride!

So I guess definitions first. Food Science is a discipline that investigates food chemistry, food microbiology, physical, sensory, and nutritional properties of food. The discipline also gets into the process of making the food with respect to the manufacture, preservation, quality assurance, and development of food products.

If your favourite snack food is ummmm bet you can’t eat just one? It is practically guaranteed that a food scientist has been involved at some point of the process.

Dr Bryan Le joins the podcast to help us on this falvourful ride of whimsical wavelengths.

The papers discussed talking about Unami and how to get ingredient to be Kitchen Chemistry ready:

1. Hartl, Daniela M., Oliver Frank, Victoria S. Hänel, Vinzenz Heigl, Corinna Dawid, and Thomas F. Hofmann. "Isolation and Identification of Novel Taste-Modulating N 2-Guanosine 5′-Monophosphate Derivatives Generated by Maillard-Type Reactions." Journal of Agricultural and Food Chemistry 72, no. 25 (2024): 14284-14293.

2. Suess, Barbara, et al. "Human taste and umami receptor responses to chemosensorica generated by Maillard-type N 2-alkyl-and N 2-arylthiomethylation of guanosine 5′-monophosphates." Journal of Agricultural and Food Chemistry 62.47 (2014): 11429-11440.

There is lots you can do in science!! Including food science!

Dr Bryan Le's website: https://www.mendocinofoodconsulting.com/

Also check out his Book!:

150 Food Science Questions Answered Cook Smarter, Cook Better

By Bryan Le · 2020 ISBN:9781646118342, 1646118340

Thanks again Bryan for sending one to me! It's a good read (wish I had it before the episode!)

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