Ever think about how much water could be in any given food? In fact, water concentration can make or break some of our favorite food textures! Food scientists are always interested in how much water is in our foods and how its presence affects textures like gelatin gels and taffy. TRANSCRIPT:  <a href='https://docs.google.com/document/d/1H29L4Hugc-yE_DkfcDQbbT63YDrICuBmz4DPRKtoH7I/edit?usp=sharing'>Click here! </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!

Spoon it, slurp it, savor it!  Milk in many forms (S2:E5)

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/