Food, glorious food!
It's a wonderful, exciting, strange, life affirming, and at times infuriating thing. Sometimes it is all of those things at once.
Our relationship with food can change over time in some ways but the actual ways that we process a lot of foods is very similar to techniques our ancestors would have used.
But how much do we actually know about the chemical concoctions we create and then shovel into our mouths?
Alan Kelly is a Professor in the School of Food and Nutritional Sciences at UCC and author of Molecules, Microbes, And Meals: The Surprising Science of Food joins Jonathan in studio to discuss the incredible work of food science.
