Relishing the Science of the BBQ

From mayonnaise myth-busters to a ketchup jar that never jams, the grill pit is a hot bed of scientific research. Food safety specialist Angela Fraser talks safe picnic protocol; MIT’s Kripa Varanasi explains his “LiquiGlide” condiment container; and fermentation expert Bob Hutkins of University of Nebraska salutes the pickle.

Segment Guests

Angela Fraser

Angela Fraser is a Professor of Food Safety Specialist at Clemson University. She is based in Clemson, South Carolina.

Kripa Varanasi

Kripa Varanasi is an Associate Professor of Mechanical Engineering at the Massachusetts Institute of Technology. She is based in Cambridge, Massachusetts.

Bob Hutkins

Bob Hutkins is the author of Microbiology and Technology of Fermented Foods (Wiley-Blackwell, 2006). He is also a Professor of Food Science for the University of Nebraska, in Lincoln, Nebraska.