Food Meets Science

Food Meets Science Food Meets Science (FMS) is an interdisciplinary project by The Best Chef.

👁️🍰 Can design really change the way food tastes?Absolutely - and it’s backed by gastrophysics, the science of how our s...
31/10/2025

👁️🍰 Can design really change the way food tastes?

Absolutely - and it’s backed by gastrophysics, the science of how our senses and surroundings shape flavour. 🔬

🧠 When you eat, your brain doesn’t just rely on taste buds - it also takes cues from colour, shape, texture, and even the plate design.

🔹Round plates and curved shapes → make desserts taste sweeter
🔹Sharp edges and angular designs → enhance bitterness
🔹Warm colours (red, orange) → make food feel richer and warmer
🔹Cool tones (blue, grey) → can make it feel lighter or less intense

Design is a kind of sensory illusion - changing flavour perception without touching the recipe.

So next time you plate your Halloween treats 🎃🍬, remember: a spooky shape or eerie colour might just change the way it tastes.

👻 Happy Halloween from Food Meets Science!







29/10/2025

🎵🍓 Ever met someone who can hear taste or see flavours?

It’s not science fiction - it’s called synesthesia, a fascinating condition where the brain’s senses become cross-wired.

For some people, flavour isn’t just about taste - it’s a full multisensory experience.
🍫 Chocolate might sound like a deep cello note 🎻
🍋 Lemon might appear as a flash of yellow light ☀️

Scientists believe this happens when regions like the insula, auditory cortex, and visual cortex are more connected than usual, allowing senses to overlap.

It’s not a disorder - it’s just a different way of experiencing the world. In fact, some chefs, artists, and musicians use it to blend sound, colour, and flavour creatively.





27/10/2025



🍍♻️ Turning pineapple waste into sustainable fibre - science meets innovation in Mexico. 🇲🇽

Meet Adolfo, the creator of Celunova - a breakthrough material that transforms pineapple leaves into a cotton-like cellulose fibre used for textiles, paper, packaging, and even insulation.

🌱 Instead of cutting down trees, his process uses agricultural waste - collecting and drying pineapple leaves under the sun, then breaking them down into pure, natural cellulose.

✅ 3× more water-efficient
✅ 3× less chemical-intensive
✅ 100% biodegradable

Latin America grows over a third of the world’s pineapples - and nearly half goes to waste. Adolfo’s innovation turns that problem into opportunity, proving how food waste can power sustainable design.

🎥 Original video by , featuring






🥦Want to know how to make healthy food taste amazing - without adding sugar, fat, or shortcuts?🔹Balance flavours - combi...
24/10/2025

🥦Want to know how to make healthy food taste amazing - without adding sugar, fat, or shortcuts?

🔹Balance flavours - combine salt, acid, and natural sweetness to enhance taste (think: lemon + olive oil + sea salt)
🔹Boost umami - ingredients like mushrooms, tomatoes, miso, or soy sauce add depth and richness
🔹Play with texture - crisp, creamy, crunchy contrasts keep your brain engaged and food more satisfying
🔹Engage your senses - colourful plates, aromatic herbs, and even sound can make food taste better (thanks, gastrophysics 🧠🎶)

It’s not about restriction - it’s about activation: using science to make nourishing food exciting.





22/10/2025

🧠🥗 Did you know your lunch might literally make you happier?

It’s not just about flavour - it’s about gastrophysics: how food interacts with your senses, brain, and emotions. 🔬

When you eat, your brain releases dopamine and serotonin - the “happy chemicals” that lift your mood, especially when the food is colourful, aromatic, and texturally satisfying. 🍓

But it’s not just what you eat - it’s where and how you eat it.
✅ Bright colours and upbeat music → boost energy ⚡
✅ Soft lighting and gentle sounds → calm your mind 🕯️🎶
✅ Eating slowly and mindfully → enhances both flavour and happiness

The science is simple: when your senses are in harmony, your food literally tastes better - and you feel better too.

———
📚 Sources & Research:
• Spence, C. (2017). Gastrophysics: The New Science of Eating. Penguin Books.
• Spence, C. & Piqueras-Fiszman, B. (2013). The Perfect Meal: The Multisensory Science of Food and Dining. Wiley-Blackwell.
• Harvard Health Publishing (2020). How food affects your mood.
• The British Psychological Society (2021). Colour, light and emotion in dining experiences.
———






🥬Did you know red cabbage can reveal the pH of liquids around you?What looks like a kitchen veggie is actually a natural...
17/10/2025

🥬Did you know red cabbage can reveal the pH of liquids around you?

What looks like a kitchen veggie is actually a natural pH indicator - a colourful way to see chemistry in action. 🔬

Inside red cabbage are anthocyanins - plant pigments that react to acidity and alkalinity.

🔹 In acidic liquids (like lemon juice or vinegar), they turn bright pink or red
🔹 In neutral solutions (like water), they appear purple
🔹 In alkaline bases (like baking soda), they shift to green or blue

The result? A homemade pH test that transforms science into art.





15/10/2025

💎🥜 What if your peanut butter could become a diamond?

It sounds like sci-fi, but it’s a fascinating glimpse into how matter transforms under pressure.

Diamonds aren’t just luxury - they’re pure carbon, arranged in one of nature’s most stable crystal structures. And carbon is everywhere - in food, in us, even in peanut butter.

Under the right conditions - extreme pressure and temperature - those carbon atoms can be reshaped into a diamond lattice. Scientists have managed to recreate these forces in the lab, turning everyday carbon sources into micro-diamonds.

🧠 The real magic isn’t about jewellery - it’s about understanding how physics and chemistry link everything on Earth. From the graphite in pencils to the fats in your toast, it’s all the same element, just rearranged by energy and pressure.







13/10/2025



🥩+🧀 Ever heard that you shouldn’t eat meat and dairy together?

Turns out, there’s real science behind this ancient advice. 🔬

Both Ancient Jewish health laws and Traditional Chinese Medicine (TCM) warned against combining the two - and modern nutrition explains why:

🔹Calcium (from dairy) can block the absorption of iron (from meat).
🔹When consumed together, they compete for absorption in your digestive system.
🔹Over time, this can reduce your body’s ability to get the full benefit of both nutrients - especially for people prone to iron deficiency.

🎥 Original video by
Check his profile for more! 😁





🌊Ever noticed how food tastes better by the sea?It’s not just the salt air — it’s science. 🔬Studies in gastrophysics sho...
10/10/2025

🌊Ever noticed how food tastes better by the sea?

It’s not just the salt air — it’s science. 🔬

Studies in gastrophysics show that your surroundings can completely change how food tastes.

🔹The sound of waves and fresh sea air enhance the perception of saltiness and freshness.
🔹The blue tones of the ocean and sky create a mental link with clean, cool, and refreshing flavours.
🔹Even emotions play a role - being relaxed, happy, and outdoors primes your brain to release dopamine, making food literally taste better.

So when that seaside fish and chips feels magical - it’s not just the recipe. It’s sound, sight, smell, and memory all working together.

That’s gastrophysics: the science of how context shapes taste.






08/10/2025

🍴 Can your fork really change how sweet your dessert tastes?

Studies in gastrophysics - the science of how our senses shape flavour - show that the cutlery you use can trick your brain.

🔹 A small, delicate fork makes cake taste sweeter and richer - because your brain expects the bite to be lighter, so the flavour feels stronger.
🔹A larger, heavier fork or spoon can make the same dessert taste less sweet - your mind links weight with “density,” so the sweetness seems more diluted.

It’s not the recipe that changes - it’s perception. Your brain decides how something tastes before your tongue even does.

———
📚 Sources & Research:
• Harrar, V. & Spence, C. (2013). The taste of cutlery. Flavour, 2(21). [DOI: 10.1186/2044-7248-2-21]
• Spence, C. (2015). Multisensory Flavor Perception. Cell, 161(1), 24–35.
• Piqueras-Fiszman, B. & Spence, C. (2012). The weight of the container influences perceived taste. Food Quality & Preference, 25(1).
———






Monkfish liver can be served in several ways, each bringing out different qualities of the ingredient. When seared, it d...
13/02/2025

Monkfish liver can be served in several ways, each bringing out different qualities of the ingredient. When seared, it develops a slightly caramelized crust that contrasts beautifully with its silky interior, providing a delightful textural contrast.

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Food Meets Science

Food Meets Science is an interdisciplinary project supported by The Best Chef. The main idea of Food Meets Science symposium is an exchange between science and cooking with a view to shedding light on what is really happening in our brain when we eat and how our brain influences food choice.

Food Meets Science tries to answer different question – from general ones: what is the difference between taste and flavor? how smell and taste are interacting together? why do we like one thing and another is disgusting for us? to more specific ones like: what happens in your brain when you're looking at a food? is the genetic profile of the diners important in designing gastronomic experiences?

Food Meets Science symposium is organized and promoted by The Best Chef. Fellow neuroscientists from all over the world collaborate with internationally renowned Michelin-starred Chefs.