Chemicals on Food Labels, Explained (Yale/Berkeley Ph.D. Student Breaks Down Food Chemistry)

The idea of chemicals being in food sounds very scary, but if you really pay attention, it may not be as bad as you original thought. Food is actually highly chemical in nature by default. Proteins, carbohydrates, fats, etc. are all chemicals. This video describes how antimicrobials, antioxidants and antibrowning agents help to keep food safe and delicious. Stick around for chemistry, biochemistry, and lots of jokes and references! For more, make sure to follow me on social media: Instagram:   / freshprofesor   Twitter:   / freshprofessor   Facebook:   / freshprofessor1   Who am I: Tyson is a 4th year PhD Candidate in chemistry at Yale University, as well as UC Berkeley. His research involves the development of novel chemical tools for advanced biological imaging. He has taught and tutored numerous subjects and has played a large role in the training of Yale's chemistry TA's for the last 3 years. Fresh Professor is Tyson's way of living out his dreams of being a "pop culture scientist" and full time science communicator.