#5- Dr. Bryan Quoc Le: The Human Side of Food Science

Dr. Bryan Quoc Le is the founder and principal consultant at Mendocino Food Consulting, and author of the book "150 Food Science Questions Answered". He received his PhD in Food Science from the University of Wisconsin, Madison. He currently holds several patents in the field of food and agriculture technology. 

Expect to learn the origin of Umami flavors, how sound and environment impact your perception of taste, what the hell a natural flavor is, and whether raw milk is actually good for you. Bryan guides us through these topics and so much more.

Thank you for listening! I hope you enjoyed this episode.

Check out Bryan's book, '150 Food Science Questions Answered'

Check out Mendocino Food Consulting here

Connect with me on my socials:

X (Twitter): https://x.com/stillbecomingx
Instagram: https://www.instagram.com/stillbecomingx/

Chapters

• 0:00 Introduction
• 1:30 The Human Connection to Food
• 5:34 The Debate on Raw Milk
• 9:05 Plant-Based Milks and Nutrition
• 12:01 The Soy Controversy
• 14:42 Walking 2000 Miles from California to New Orleans
• 21:40 The Relationship Between Food and Energy
• 24:40 Food Deserts and Their Impact
• 26:39 Behind the Scenes of Plant-Based Meats
• 28:34 The Science of Flavor and Smell
• 33:39 The Science of Umami
• 38:01 Understanding Natural Flavors
• 42:05 The Fascinating History of Flavor
• 49:31 The Complexity of Food Pairing
• 56:05 The Future of Food Science