Dr. Biology takes a bite into the world of food science with scientist Christy Spackman from the School for the Future of Innovation in Society and the Herberger Institute for Design and the Arts. The two venture into the realms of taste, smell, and texture. There is talk of burgers, some of them impossible. The two also talk about how we have been working towards what Christy calls “making nothing”, which by itself is really something.

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