Have you thought about the chemistry that goes into the food you eat? What are the scientific processes that govern our ingredients and delectable meals? Dr. Eric Decker, Professor of Food Science at the University of Massachusetts Amherst, is an expert in lipid oxidation and food chemistry. On this exciting episode of Let’s Talk Chemistry edited by Emma Stewart, hosts Yeongseo Son and Erin Suh talk about our interview with Dr. Eric Decker. He shares his tips on food preservation, the science behind lipid oxidations, and his exciting work with the FDA. If you would like to learn more about Dr. Decker, you can reach him by email at edecker@foodsci.umass.edu.