Freeze-dried food seems like something that was invented for space travel, but this technique for preserving food is actually more than a hundred years old! Nowadays you might see freeze-dried mangos or strawberries in many grocery stores. You know, the ones that are dry and crispy and light as a feather? But how exactly do you make them? We asked food scientist Dave Dominguez to help us find the answer.
Got an appetite for knowledge? Send it to us at BrainsOn.org/contact and we promise we won’t give you the cold shoulder!
Connect with listeners
Podcasters use the RadioPublic listener relationship platform to build lasting connections with fansYes, let's begin connecting
Find new listeners
Understand your audience
Engage your fanbase