Episode 5
Hands-on science series. Following the horsemeat scandal, the team ask how much we really know about what's on our dinner plate, and investigate the world of food technology.
With the recent horsemeat scandal fresh in our minds, the team ask how much we really know about what's on our dinner plate, and investigate the surprising world of food technology.
Maggie finds out how scientists use DNA to identify what is in ready meals, and why the horsemeat scandal wasn't detected earlier; and she asks how much of our food is actually a product of the chemistry lab.
Liz investigates how flavour scientists have been fooling our taste buds for years, and finds out what makes meat taste of meat; while Jem explores the science of suspended animation that keeps old food looking deceptively fresh on the shelf.
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Food packaged in strange atmospheres
Duration: 02:47
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How do you hold an apple in suspense?
Duration: 04:43
Meat here? Hunting for data about the food supply chain
Recent news reports have been dominated by stories about the sale of mislabeled processed meat products offered by well-known brands in supermarkets across the UK.
Dr Tony Hirst of The Open University finds out what sorts of data are available to explore the operation of the food supply chain.
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Credits
| Role | Contributor |
|---|---|
| Presenter | Liz Bonnin |
| Presenter | Jem Stansfield |
| Presenter | Maggie Philbin |
| Series Producer | Paul King |
| Executive Producer | Tina Fletcher-Hill |
Find out more with The Open University
Visit the OU website.