The Science of Taste: Is it Yum?

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The Science of Taste: Is it Yum?

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WARNING: The Science of Taste is not as tasty as you’d think.

While this episode contains huge hilarity, it also includes insects, lab meat, saliva and all the biology that goes into making this fascinating system of taste work.

Professor Johannes le Coutre from UNSW, an expert in the physiology and neuroscience of nutrition, takes no prisoners, answering our tricky questions and explaining the intricate mechanisms behind... why we taste what we taste and how our brain processes it.

There’s also fart jokes!

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