ABC - Catalyst: How Food Works (2020) / AvaxHome

How Food Works - Part 1
Paul learns that the nation's most popular fruit, the Cavendish banana, is under threat of extinction, but discovers that a new disease resistant variety is being cultivated in a field in Far North Queensland. Clare finds out how the traditional craft of fruit preservation is supersized in the production of canned baked beans, and Noby delves into the science of cooking the perfect medium rare steak. Paul also uncovers how the power of gluten is harnessed in slow fermentation sourdough bread - and gets to taste a very special bread made from native Australian grasses.
How Food Works - Part 2
In this episode, Paul explores the science behind cryogenic freezing and how it’s being used to ensure frozen fish tastes almost as good as fresh. In a gelato factory, Clare gets the scoop on why humans are hard-wired to desire junk food. In Tasmania, Noby puts sparking wine under the microscope, and offers up his tastebuds to understand the chemistry of different hot and spicy foods. And Paul explores whether Australian native crops could become the supermarket produce of the future.

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