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Catalyst: How Food Works (Part 2)
How Food Works (Part 2)
ABC  |  April 21, 2020

In this special Catalyst series, chef Paul West, dietician Professor Clare Collins and chemist Noby Leong reveal the delicious chemistry, biology and physics hidden inside the foods we all love, so we can cook better and eat healthier. In part 2, Paul explores the science behind cryogenic freezing and how it's being used to ensure frozen fish tastes as good as fresh. In a gelato factory, Clare gets the scoop on why humans are hardwired to desire junk food.

In this special Catalyst series, chef Paul West, dietician Professor Clare Collins and chemist Noby Leong reveal the delicious chemistry, biology and physics hidden inside the foods we all love, so we can cook better and eat healthier. In part 2, Paul explores the science behind cryogenic freezing and how it's being used to ensure frozen fish tastes as good as fresh. In a gelato factory, Clare gets the scoop on why humans are hardwired to desire junk food.

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