In compliance with Utah State University policy and state guidance, and with concern for the well-being of the local community, Science Unwrapped is cancelling its March 20 on-campus gathering. But the show will go on: this time with a recorded presentation of the featured speaker, available online.
“We’re all about ‘hands-on learning,’ but recognize we’re in an extraordinary situation that requires new ways of thinking,” says Greg Podgorski, Science Unwrapped chair and associate dean in the College of Science. “So, instead of having our audience come to us, we’re going to our audience.”
Speaker for the event is USU dairy microbiologist Jeff Broadbent, who presents “Cheese: Teaming Art + Science to Immortalize Milk.” Broadbent’s talk will be recorded March 20, the day originally scheduled for the event, and posted, as soon as possible, on the Science Unwrapped website.
The sixth talk in Science Unwrapped’s year-long “Food for Thought” series, Broadbent’s presentation focuses on a Cache Valley tradition, economic driver and food favorite: cheese.
“Cheese has a long and interesting history,” says Broadbent, professor in USU’s Department of Nutrition, Dietetics and Food Sciences and senior director of Lactic Solutions R&D at Lallemand Biofuels. “Its precursor, milk, is the first food every mammal, including humans, tastes. With the domestication of livestock, milk has also become a favored food of adults.”
The problem with milk, though, is it spoils easily.
“Our inventive ancestors figured out how to convert milk to cheese, which lasts much longer and tastes delicious,” Broadbent says. “I’ll discuss the science, and art, of making cheese.”
Hosted by USU’s College of Science, Science Unwrapped introduces science in a relaxed, entertaining manner. Of note: All Science Unwrapped talks are videotaped and listed on the program’s website, so fans can enjoy a range of past presentations at their convenience.