E25: Extending food’s shelf life with Louis Colaruotolo
Turning the raw materials of food into all the products we find in our stores is a science unto itself. Learning how to make, store, and preserve food without generating waste is a tricky and important problem to solve.
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Show Notes
Turning the raw materials of food into all the products we find in our stores is a science unto itself. Learning how to make, store, and preserve food without generating waste is a tricky and important problem to solve. This week’s guest is Louis Colaruotolo, a food science researcher to tell us about the incredible work that goes into what we eat. Katie and Vinny talk about dinosaur-human hybrids, lactose intolerance, and the opposite of leap seconds.
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