Tuesday August 11, 2009 | Food Preservation

August 7, 2009 at 11:40 am | Posted in Coming Up | 4 Comments

Chef Peter Reinhart is back for a new twist on our monthly food show. Chances are you have a fully cooked meal sealed in a pouch in your lunchbox, cupboard or freezer that will last for months, if not years, and still be edible when you heat it up. We’ll explore the modern preservation of food. What chemicals and processes preserve meals for so long and do these meals retain true freshness and nutrition? We’ll also hear from experts on canning, drying, freezing and curing foods in a more natural way.
Peter Reinhart
– Chef-on-Assignment, Johnson and Wales University
Chef Joe Bonaparte – Academic Director of Culinary Arts at Art Institute of Charlotte
Linda Minges – Family and Consumer Education Extension Agent, Gaston County
Dr. Fletcher Arritt – Asst. Prof., Food Science Poultry and Food Processing Technology, NC Cooperative Extension Service

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  2. I think it is a very interesting programm and thank that you have a diverse pannel, that can represent all types of opinions.
    I think its really important to have brought the proffessor to explain the science behind the perceptions or believs all consumers have due to movies or media.
    thanks for an interesting show!

  3. Please note that food must be perfectly sterilized or the risk of botulism exist. The Clostridia botulinum organism can exist for years and grow slowly. It only takes one bacterium to eventually grow into a large number and produce botulinum toxin which can be fatal.

  4. A really good program. Professor Arritt and Linda Minges were founts of knowledge about this subject. I’d like to hear either one of those on a future program. Thanks again. Good work, guys!

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