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Matt Hartings: My Bacon Number

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Manage episode 208833293 series 2341989
Content provided by Story Collider, Inc. and Story Collider. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Story Collider, Inc. and Story Collider or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Chemist Matt Hartings is excited -- and a little frantic -- when he receives an unexpected invitation to talk about the science of bacon on The Today Show. Matt Hartings is a chemist who works at American University. When he's not being bossed around by chairs and deans and provosts, he's more than happy to be bossed around by his wife and three kids. Matt's research involves putting nanoparticles inside of polymers to make new stuff that does new kinds of things. He also loves food. And the science of food. He's currently writing a book on kitchen chemistry and will be speaking about a little of that today.

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615 episodes

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Matt Hartings: My Bacon Number

The Story Collider

3,675 subscribers

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Manage episode 208833293 series 2341989
Content provided by Story Collider, Inc. and Story Collider. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Story Collider, Inc. and Story Collider or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Chemist Matt Hartings is excited -- and a little frantic -- when he receives an unexpected invitation to talk about the science of bacon on The Today Show. Matt Hartings is a chemist who works at American University. When he's not being bossed around by chairs and deans and provosts, he's more than happy to be bossed around by his wife and three kids. Matt's research involves putting nanoparticles inside of polymers to make new stuff that does new kinds of things. He also loves food. And the science of food. He's currently writing a book on kitchen chemistry and will be speaking about a little of that today.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

  continue reading

615 episodes

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