Science Cafe: The Science of Making Bacon
Bacon is not just for breakfast anymore. From chocolate to beer, bacon and bacon flavoring is making its way into many of our favorite foods. Join us to learn about how bacon is made and why so many find the flavor of bacon so delicious. You can also enjoy some great tasting samples!
About the Speaker
Dr. Dana Hanson is Associate Professor in the Department of Food, Bioprocessing and Nutrition Sciences at NC State University. His duties at NCSU include developing outreach programs for the diverse meat processing industry in North Carolina and conducting applied muscle foods research. His current research is focused on providing food safety validation data for specialty meat products. He also teaches various undergraduate courses within the Food Science and Animal Science Departments at NCSU, including Muscle Foods, Pre-Harvest Food Safety, Animal Evaluation, and the Food Industry Study Tour.