Exploring the Science of Yeast and Gummy Candy

This chapter examines the intriguing abilities of yeast cells to form snowflake-like structures under selective pressure, shedding light on the evolution of multicellularity. It also discusses innovative research on optimizing gummy candy's chewiness and shelf stability through the manipulation of ingredients, merging physics with material science in culinary applications.

Transcript

Play full episode

The AI-powered Podcast Player

Save insights by tapping your headphones, chat with episodes, discover the best highlights - and more!

Get the app