Flavor Chemistry - The Science Behind the Taste and Smell of Food

As we keep pumping carbon dioxide into the atmosphere, more of it is dissolving in the oceans, leading to drastic changes in the water's chemistry. Triona McGrath researches this process, known as ocean acidification, and in this talk she takes us for a dive into an oceanographer's world.

Jim speaks on the benefits science has allowed for in the advancements in growing food. He suggests that global changes will create a need for us to leave romantic visions of farming in our past. With exploding population growth and climate change, we are at an important cross roads.

SULFITES... That ever-controversial scapegoat. Learn what sulfites are, how they are used in the vineyards, in wine-making, and in bottling. Also, health issues are discussed and debunked!