Hi Reddit! My name is Dr. Bryan Quoc Le, food scientist, vagabond, and author of 150 Food Science Questions Answered. I'm here to talk about my new project where I’ll be sharing research insights about the science of taste and flavor on The Scienc...
Edit (6:15pm PST): Looks like that about wraps things up folks. Thanks so much for everyone's contributions and questions today! Happy to answer questions in the future, feel free to PM me or continue to add questions to the thread.
Edit (3:15pm PST): Thanks for the Silver and Helpful, kind Redditors!
Edit (2:30pm PST): Okay, I'm back! Thanks for waiting, all!
Hi Reddit! I am Bryan Quoc Le, Ph.D. and I'm a food scientist who authored the book 150 Food Science Questions Answered.
During graduate school, I helped manage the award-winning blog, Science Meets Food, as the VP of Digital and Social Media for the Institute of Food Technologists Student Association.
You can read my previous IAmA back in 2020 here:
Ever since I started on this career path, I have been absolutely fascinated by the science behind taste and flavor. For years, I've been collecting research articles about all things delicious and I wanted to share these amazing scientific tidbits with the world.
This past year, I tried to find a literary agent who could connect me to a publisher for my second book on this topic. After many, many rejections, I took a short break from my search to focus on my consulting.
Coincidentally, I got in touch with the founders of The Science Says platform last month, who have given me the perfect home for all my thoughts and ideas about the future of flavor science and technology.
So now I'll have a chance to deep-dive into my obsession with taste and flavor on The Science Says.
Join me here!
Link: Science Says
Why does the science of taste and flavor matter?
The world of food touches so many important domains in life, whether it's economic, social, religious, artistic, medical, scientific, or political.
Food is intricately tied to the past, present, and future of human civilization as well as our survival on this planet. From the ancient origins of fire and cooking to our post-industrial age of cellular agriculture and synthetic biology, food continues to evolve alongside us.
Regardless, in surveys about what drives people to eat, taste consistently leads the way.
Taste and flavor remain at the heart of our challenges with food. My hope is that with more people understanding the scientific realities that drive taste and flavor, we can all work together to design, refine, and enjoy new foods for a more sustainable future.
Ask me anything!
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