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> November 10, 1995
Food Science
What gives foods their particular tastes and how are new foods conceived and made? As we near the season to be merry and stuff ourselves endlessly, we'll explore the chemical composition of a variety of culinary delights ...plus learn why we prefer some foods over others.
This hour will begin with the latest AIDS research news.
Guests:
Anthony Fauci
Director, National Institute of Allergy & Infectious Diseases
Bethesda, MD
Edyth Mallen
Research Chemist and Lead Scientist
Dairy Products Research Unit
US Dept of Agriculture
Philadelphia, PA
Beverly Tepper
Associate Professor of Food Science
Rutgers University
New Brunswick, NJ
Gary Greenwald
Research Associate
Cotechno
Brewster, NY
Listen to this show in RealAudio!
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