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Science Friday > Archives > 2002 >
March
> March 15, 2002:
Hour Two: Food Science / New Product Development
The commercials say it "tastes just like mom's" -- but there's
a difference. Food makers may spend millions of dollars in research
and development, looking for just the right crunch, or just the right
creaminess, or a way to keep that product tasting fresh when it gets
to your table. In this hour of Science Friday, we'll take a look at
the science and technology behind the foods you eat.
Call in with your comments and questions at 1-800-989-8255, and share
your opinions online in our Listeners' Lounge
(registration
required).
Guests:
Claudia O'Donnell
Chief Editor
Prepared Foods Magazine
Bensenville, Illinois
Bruce Harte
Director, School of Packaging
Michigan State University
East Lansing, Michigan
John Partridge
Associate Professor, Food Science
Michigan State University
East Lansing, Michigan
Janice Harte
Assistant Professor and Sensory Specialist, Food Science
Michigan State University
East Lansing, Michigan
Books/Articles Discussed:
Related Links:
- Institute
of Food Technologists
IFST:
Institute of Food Science & Technology Home Page
Food
Technology
IFT-New
Food Products Weekly Update
Food
Product Design: Magazine for the food, beverage and nutrition industry
Prepared
Foods Online
- This segment produced by: Charles Bergquist
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