Dr. Shannon Coleman delves into the fascinating world of food science. This episode explores the chemical, physical, and mechanical aspects of food. Learn about the different units crucial to food science, including biological microbes and bacteria, chemical properties like acidity and water availability, engineering and processing techniques, and the sensory science that governs taste and texture.

Dr. Coleman also discusses the tools used to measure food texture, providing valuable insights for anyone interested in the scientific principles behind the foods we eat.

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