Broadcast on June 19, 2019
Available until June 19, 2020
Chewy, crispy... In addition to taste and fragrance, texture is another key to delicious food. Thanks to scientific explanations on molecular structure and other attributes of texture, food development is accelerating. Chocolate with a completely new texture and creamy yogurt are just some of the latest examples. In addition, technology has also emerged that can describe texture with numerical values. We'll look at these developments in understanding food texture and explore the possibilities to come.