Microbes, Miso, and Olives

Carles Tejedor (Via Veneto)
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Public Lecture 13 (2012)
How can we create new phases in food?
Carles Tejedor shows how to create a variety of emulsions and gels using olive oil.


Overview of this Week's Science

One of Carles Tejedor's classic dishes is an olive oil gummy. This ties together numerous scientific concepts from the course:
Here are some other applications of olive oil emulsions.