Newswise — CHICAGO –While the word “thanks” is included in our country’s favorite holiday’s name, we all know the real star of the day is the food. Institute of Food Technologists Member Kantha Shelke, PhD, CFS, deconstructs the turkey-day menu in a series of IFT Food Facts videos that show how science is involved in the look, taste, and texture of our favorite holiday foods. Shelke uses food science to answer the following questions:
- Why do all the Thanksgiving flavors go so well together?- What are the different types of turkey?- Does tryptophan in turkey cause sleepiness?- How does starch help thicken gravy?- How does freshly made cranberry sauce keep versus canned?
For answers to these questions watch the videos here.
About IFT Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 90 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
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