Few things are as fundamental to human life as food—but how much do we really understand about what happens when we eat?In this episode, I’m joined by physicist, biophysicist, and food scientist Professor Ole G. Mouritsen for a fascinating conversation about the science behind taste, texture, and nutrition. We explore why humans evolved to crave umami, how physics helps explain cooking, the remarkable role of seaweed and fermentation, and why food is as much about biology and chemistry as it is about culture.We also discuss the future of sustainable food, the relationship between our senses and the brain, common misconceptions about nutrition, and what studying food can teach us about ourselves as a species.Whether you're interested in science, health, evolution, or simply curious about why food tastes the way it does, this conversation offers a deeper appreciation of one of the most important parts of everyday life.Topics include:The science of taste and flavourUmami and the fifth tasteFood physics and textureSeaweed as a future food sourceFermentation and microbesEvolution of the human dietFood, culture, and sustainabilityThe future of food science🎙 Lyst til å støtte Bendiksen Airways?Gi podcasten ⭐⭐⭐⭐⭐ og trykk "Følg" på Spotify eller der du hører podcaster – det hjelper enormt! 🙏Du kan også støtte direkte via Vipps: 95992 088📲 Hold kontakten med Alexander:Twitter/X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@AlexBendiksen⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Alexander Bendiksen⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tusen takk for at du lytter – du er en del av reisen!

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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