Is it possible to map a specific taste experience without anyone tasting the actual product? And is it possible to prevent sensitive natural colorants from bleaching when used in acidic beverages? In this episode of Science on surfaces we talk to Dr. Younas Dadmohammadi, from the Abbaspourrad lab at Cornell University, about the discipline of food science. The conversation starts with Dr. Dadmohammadi explaining how this multidisciplinary area originated, and then he takes us through two of h...