Science Friction has a new series: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet? Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about food categories and ingredients like meat, dairy and salt — and unpick why nutrition studies can be so conflicting and confusing. Airs Wednesday 11:30 ...
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Контент предоставлен Physics World. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Physics World или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
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The physics of ice cream: food scientist Douglas Goff talks about this remarkable material
Manage episode 457618070 series 2352990
Контент предоставлен Physics World. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Physics World или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
December might be dark and chilly here in the northern hemisphere, but it’s summer south of the equator – and for many people that means eating ice cream.
It turns out that the physics of ice cream is rather remarkable – as I discovered when I travelled to Canada’s University of Guelph to interview the food scientist Douglas Goff. He is a leading expert on the science of frozen desserts and in this podcast he talks about the unique material properties of ice cream, the analytical tools he uses to study it, and why ice cream goes off when it is left in the freezer for too long.
324 эпизодов
Поделиться
Manage episode 457618070 series 2352990
Контент предоставлен Physics World. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Physics World или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
December might be dark and chilly here in the northern hemisphere, but it’s summer south of the equator – and for many people that means eating ice cream.
It turns out that the physics of ice cream is rather remarkable – as I discovered when I travelled to Canada’s University of Guelph to interview the food scientist Douglas Goff. He is a leading expert on the science of frozen desserts and in this podcast he talks about the unique material properties of ice cream, the analytical tools he uses to study it, and why ice cream goes off when it is left in the freezer for too long.
324 эпизодов
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Похожие на Physics World Weekly Podcast
Science Friction has a new series: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet? Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about food categories and ingredients like meat, dairy and salt — and unpick why nutrition studies can be so conflicting and confusing. Airs Wednesday 11:30 ...
…
continue reading
Flash Forward is a show about possible (and not so possible) future scenarios. What would the warranty on a sex robot look like? How would diplomacy work if we couldn’t lie? Could there ever be a fecal transplant black market? (Complicated, it wouldn’t, and yes, respectively, in case you’re curious.) Hosted and produced by award winning science journalist Rose Eveleth, each episode combines audio drama and journalism to go deep on potential tomorrows, and uncovers what those futures might re ...
…
continue reading
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…
continue reading
How can we, humans, look at our relationship to nature differently? In season three of Going Wild, on top of stories about animals, we invite you to journey through the entire ecological web — from the tiniest of life forms to apex predators — alongside the scientists, activists and adventurers who study it. Wildlife biologist and host Dr. Rae Wynn-Grant has been studying wild animals in their natural habitats all over the world for years. Our award-winning podcast takes you inside the hidde ...
…
continue reading
Scientists Daniel and Kelly cannot stop talking about our amazing, wonderful, weird Universe! Each episode is a fun, easy-to-understand, and in-depth explanation of topics in science, from particles to black holes to moon colonies to ecosystems to parasites and everything else in the Universe!
…
continue reading
Whether the topic is popcorn or particle physics, you can count on BrainStuff to explore -- and explain -- the everyday science in the world around us.
…
continue reading
The Science Show gives Australians unique insights into the latest scientific research and debate, from the physics of cricket to prime ministerial biorhythms.
…
continue reading
We humans could have a bright future ahead of us that lasts billions of years. But we have to survive the next 200 years first. Join Josh Clark of Stuff You Should Know for a 10-episode deep dive that explores the future of humanity and finds dangers we have never encountered before lurking just ahead. And if we humans are alone in the universe, if we don't survive intelligent life dies out with us too.
…
continue reading
I discuss a variety of topics in both the natural and social sciences, exploring the many fascinating insights that the scientific method yields about the world around us.
…
continue reading
DNA science. Artificial intelligence. Smartphones and 3D printers. Science and technology have transformed the world we live in. But how did we get here? It wasn’t by accident. Well, sometimes it was. It was also the result of hard work, teamwork, and competition. And incredibly surprising moments. Hosted by bestselling author Steven Johnson (“How We Got To Now”), American Innovations uses immersive scenes to tell the stories of the scientists, engineers, and ordinary people behind the great ...
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