I scream you scream we all scream for Ice cream.Time for some sweet delicious science delivered right here on whimsical wavelengths. Food science! Love the breath we get to explore here. This discussion is going to investigate some of the science that goes into perfecting and understanding the greatest frozen dessert that comes in so many different flavours. Yes, ice cream!Ice cream like other materials, like magma, melt, freeze and deform in complex ways depending on structures within the material. In past episodes I have talked about eruption dynamics and how the viscosity or resistance to flow changes eruption style. Well viscosity or more broadly Rheology (how a substance flows under a force over time) is important here too!The crossover between scientific disciplines is real! So be ready to chill here on Whimsical Wavelengths as we scoop into the coolest science around! This week's guest is no soft serve when it comes to sweet science— So grab your spoons and prepare for the brain freeze.Today's guest studied how fat networks within dairy foods like ice cream can alter sensorial and rheological properties. Today she applies that science background as an industry consultant and science communicator. Dr. Abigail Thiel!Here is Dr. Abigail Thiel'sYoutube: http://www.youtube.com/@AbbeytheFoodScientistBlog:https://abbeythefoodscientist.com/Also she has a kids Colouring book out!Amazon.ca: https://www.amazon.ca/dp/B0FGJWXGHD?ref_=litb_stb_nodlAmazon.com: https://www.amazon.com/dp/B0FGJWXGHD

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

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