Over the last several decades, microwave ovens have become a standard kitchen appliance in many American homes. But for some, doubts remain about their safety and impact on the nutritional value of food cooked in them… This week on “Take Care,” food scientist Don Schaffner takes us behind the microwave door to explain how microwave ovens work, and the ways this kind of cooking technology interacts with food. Schaffner is an extension specialist in food science and distinguished professor at Rutgers University. He is a world-renowned expert on food safety and protection and is the co-host of a podcast on microbial food safety.
/ WRVO Public Media