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.
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Jul. 06, 2012
Relishing the Science of the BBQ
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Guests
-
Angela Fraser
Professor/Food Safety Specialist
Clemson University
Clemson, South Carolina -
Kripa Varanasi
Associate Professor, Mechanical Engineering
Massachusetts Institute of Technology
Cambridge, Massachusetts -
Bob Hutkins
Author, “Microbiology and Technology of Fermented Foods” (Wiley-Blackwell, 2006)
Professor, Food Science
University of Nebraska
Lincoln, Nebraska
RELATED READING
Microbiology and Technology of Fermented Foods (Ift Press)
by Robert W. Hutkins
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