Name: Get the Most Bang from Your Bubbly by SciFri in Food
Duration: 12 min 26 s
Description: In time for New Year’s Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles -- from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.

https://soundcloud.com/hardpank-compan/hardpank-31-12-2012-armin-van

A collection of podcasts about food, eating, gastronomy, food history, food science, food production, nutrition, food and health, and food related subjects.

Non-exhaustive. See 'following' for extensive food podcasts.

Food

Ryan Rykaczewski describes one of the most massive migrations on the planet, driven by the sun. Image by Tintinnidguy (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons 

#ExplainTheSun  - The Largest Migration on The Planet

MIT has a long history with food, from nutrition science to environmental costs, and today food innovation projects at MIT run the gamut. MIT’s newest food initiative, Abdul Latif Jameel World Water and Food Security Lab (JWAFS) is bringing together research across disciplines.

Episode transcript: https://bit.ly/2q1Fi6G. 

Learn more about JWAFS and food projects at MIT in the Slice of MIT podcast, Food for Thought. This episode focuses on four things: an Institute-wide food and water security lab; a Media Lab Agriculture Initiative; a chemistry sensor project that can detect spoiling meat; and an alumnus chef that uses science to perfect his recipes. Read more: http://bit.ly/1R3UfMU

This podcast is being released a few days before Thanksgiving 2015, so of course, we needed to address the Thanksgiving meal. Kenji Lopez-Alt ’02, culinary director of Serious Eats—a renowned food blog, offers insight into cooking with science and weighs in on the persistent Thanksgiving turkey question, to brine or not to brine?

Renee Robins ’83, executive director for JWAFS, talks about the growth of food and water projects at MIT and the promising technologies that are coming from interdisciplinary collaborations.

One promising research project is the Open Agriculture Initiative, run by Caleb Harper March ’14 in the Media Lab. Harper discusses his research that uses alternative growing methods, like aeroponics and hydroponics, along with LED lights, and controlled climate—all harnessed by open-source technology. He hopes his work can become the foundation for a new method of agricultural production to help produce food that can be eaten closer to the point of growing and to grow anything, anywhere in the world with similar technology and the right climate recipe.

Jan Schnorr ’12 was working toward completing his PhD in Tim Swager’s lab in the chemistry department when he started C2Sense, a startup that is developing sensors that can detect food spoilage and therefore help reduce food waste. “We had a project around ethaline detection, which is very relevant for fruit freshness,” says Schorr. There are several types of low-cost sensors being developed to monitor fruit and meat ripeness, indicating if the food has gone bad. These sensors could help at all steps in the supply chain—in distribution and storage, in grocery stores, and at home in refrigerators.

Music: "Cover Affair" and "Jarvic 8"
All songs by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Food for Thought: What's New in Food Science?

The best cooks know cooking a meal is all about having a plan (and a back-up plan if things go south); get the cooking out of the way, and then you can enjoy your family and friends -- the most important part. But now try doing it for thousands. 

How can one company be the de facto sous chef for so many? Turns out there's a lot of data science behind it, in everything from procurement to forecasts to logistics: what to cook, what people will like, what ingredients are required, what to produce at scale. In this segment of the a16z Podcast, Gobble's Ooshma Garg suggests that every modern food company is really a tech company (or should be). Is there a science to taste?

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This content is provided for informational purposes only, and should not be relied upon as legal, business, investment, or tax advice. You should consult your own advisers as to those matters. References to any securities or digital assets are for illustrative purposes only, and do not constitute an investment recommendation or offer to provide investment advisory services. Furthermore, this content is not directed at nor intended for use by any investors or prospective investors, and may not under any circumstances be relied upon when making a decision to invest in any fund managed by a16z. (An offering to invest in an a16z fund will be made only by the private placement memorandum, subscription agreement, and other relevant documentation of any such fund and should be read in their entirety.) Any investments or portfolio companies mentioned, referred to, or described are not representative of all investments in vehicles managed by a16z, and there can be no assurance that the investments will be profitable or that other investments made in the future will have similar characteristics or results. A list of investments made by funds managed by Andreessen Horowitz (excluding investments and certain publicly traded cryptocurrencies/ digital assets for which the issuer has not provided permission for a16z to disclose publicly) is available at https://a16z.com/investments/.

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a16z Podcast: The Data Science of Food and Taste

Future Of Food Podcast Episode 1 Food Waste Part 1

Once, there was the ordinary incandescent light bulb. It shone brightly, but wasted much of the energy put into it as heat. Then came the compact fluorescent. And as costs have dropped, consumers have increasingly been switching to light-emitting diode (LED) technology for many lighting applications, in an ongoing search for a more efficient bulb. Now, in work published in the journal Nature Nanotechnology, researchers report that nanophotonic devices may be able to breathe new life into old incandescent technology. Marin Soljačić and Ognjen Ilic, two authors of the study, explain how they’ve been able to “recycle” some of the incandescent bulb’s wasted heat and re-emit it as visible light, boosting efficiency.

For the Lowly Incandescent Bulb, a Ray of Hope

In time for New Year’s Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles -- from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle. 

Get the Most Bang from Your Bubbly

Science, technology, and other cool stuff from public radio's Science Friday. It's brain fun, for curious people. From WNYC Studios.

Get the Most Bang from Your Bubbly

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