There are many ways to preserve food, but WHY do they work?  Most frequently, heat is applied, but there are other ways.  Today we begin a two-part discussion of low-heat methods of food preservation, focusing on UV light.  KEY WORDS: Free radicals, UV light, lipid oxidation, antioxidantsImage: <a href='http://creativecommons.org/licenses/by-sa/3.0/'>Creative Commons Attribution-Share Alike 3.0</a>Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Cool Tech Part II: Pressure and Plasma with Dr. Deepti Salvi

Ever wonder about how your food makes it from the farm to your table?  There is a lot of food science along the way.  Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food.  Questions or comments?  Send us an email at wolfingdownfoodscience@gmail.com.  To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/