Chris Thompson: The Science and Chemistry of Cooking | On the House #44

Welcome back to another sizzling episode of On the House: The Household Management Science Insights Podcast. This week, host Gabriella Joustra is joined in the studio by Professor Chris Thompson, a chemistry professor and science educator, to discuss the science and chemistry of cooking.

Professor Chris Thompson is the Director of Education at the Biomedicine Discovery Institute, Monash University. His current research lies in innovative science education, with specific areas of interest including the development of graduate employability skills for scientists, inquiry-oriented and case-based learning in science education, and innovative approaches to learning such as 'STEAM.' Chris has made significant contributions to the fields of spectroscopy and computational chemistry. More recently, he has expanded his expertise to the field of science education, where he co-authored Australia's most popular foundation chemistry textbook.

In this sizzling episode, Chris takes us on a gastronomic journey, revealing the hidden chemistry behind our kitchen staples. Have you ever wondered how to slice an onion without a tearful farewell? Chris spills the molecular beans on this age-old kitchen conundrum. Plus, he shares the secrets to keeping your cheese smooth and velvety, steering clear of any unsavory lumps. But that's not all – get ready to demystify the magic of the Maillard reaction. Chris breaks down the impact of heat and acid on this culinary transformation. So, stay tuned and elevate your cooking experience to a new level!

You can find more about Chris and his work through the following links:

LinkedIn: https://www.linkedin.com/in/chris-thompson-2887589/  X: https://twitter.com/christovac Google Scholar: http://scholar.google.com.au/citations?user=JnUkgpkAAAAJ&hl=en 

Produced by the Household Management Science Labs, a division of LMSL, the Life Management Science Labs.

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