Food Meets Science

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

22/04/2026

🍔🧠 Why does fast food never feel truly filling

It is not just about calories. It is about how food is engineered. Fast food is designed with specific textures, flavours and nutrient ratios that maximise reward but minimise satiety.

Soft textures, low fibre and rapid digestion mean your body processes it quickly. At the same time, the combination of fat, sugar and salt keeps your brain engaged, encouraging you to keep eating.

The result is food that satisfies in the moment but does not signal fullness as effectively as whole foods.

This is not accidental. It is food design.

Butter vs. olive oil across Europe 🧈🫒More of a vibe than a strict rule - but you can spot a pattern 👀Northern & Centra...
20/04/2026

Butter vs. olive oil across Europe 🧈🫒

More of a vibe than a strict rule - but you can spot a pattern 👀

Northern & Central Europe often leans toward butter (think cozy, dairy-rich traditions), while Southern regions tend to reach for olive oil, a staple of Mediterranean cooking.
Different climates, different habits, same love for good food ✨

It’s not black and white - just an interesting snapshot of how culture shapes what ends up on our plates.

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🥚🛡️ Eggs Have a Natural Antibacterial ShieldEggs are more than a source of protein.They also come with built in biologic...
17/04/2026

🥚🛡️ Eggs Have a Natural Antibacterial Shield

Eggs are more than a source of protein.
They also come with built in biological protection.

The shell is covered by a thin outer layer called the cuticle, which helps block bacteria from entering through microscopic pores. Inside the egg, compounds such as lysozyme and other antimicrobial proteins add another level of defence.

This natural system helps keep the contents safe while the egg develops and explains why fresh eggs can remain stable for a period of time when handled properly.

Food science shows that preservation is not always about additives or refrigeration.
Sometimes nature designs its own protective packaging.

15/04/2026

🍫🧠 Chocolate Contains Compounds Linked to Falling in Love

Chocolate has long been associated with romance, but there is real chemistry behind that feeling.

Cocoa contains compounds such as phenylethylamine, which is linked to dopamine activity and feelings of excitement and attraction. It also includes small amounts of substances that interact with the brain’s reward pathways, contributing to mood and pleasure.

In addition, chocolate delivers sensory signals like aroma, texture and melt that enhance emotional response. The combination of chemistry and experience makes it feel comforting, indulgent and even uplifting.

That said, chocolate does not literally make you fall in love.
It simply activates some of the same pathways involved in how we experience pleasure and connection.

Food science shows that what we feel when we eat is not just taste.
It is brain chemistry in action.

13/04/2026



Farmers in the Philippines are turning banana plants into a fabric that can replace plastic!🍌

And they’re making bags and outdoor with them.
The fabric is called Bananatex, and it’s made from abacá, a type of banana plant that grows incredibly fast in the Philippine highlands.

First, farmers harvest the abacá stalks from their farms The fibres are then stripped out and air-dried.
These fibres are processed into yarn, which is woven into durable fabric.

The final fabric can be treated with sustainable water-repellent finishes, making it strong enough for backpacks and outdoor gear!

Each product is completely plant-based and helps reforest areas previously damaged by monocultures!

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08/04/2026

They may look quiet, but plants are far from silent 🌱

Scientists have found that plants can emit tiny ultrasonic clicks when they’re struggling - especially when they’re dehydrated. We can’t hear them, but they’re there… a hidden signal that something isn’t right.

It’s a reminder that even the smallest forms of life have their own way of communicating — we just don’t always notice 💧✨

Nature gives us the most beautiful colors — all we need to do is use them 🌿🥚✨This Easter, we’re turning simple kitchen...
04/04/2026

Nature gives us the most beautiful colors — all we need to do is use them 🌿🥚✨

This Easter, we’re turning simple kitchen ingredients into a natural rainbow:

rich reds from beetroot, warm golden tones from turmeric, deep blues from red cabbage and blueberries, soft earthy shades from yellow and red onion skins, and delicate pinks and purples from hibiscus 🌸

No artificial dyes, just pure, organic color straight from nature - each egg unique, just like spring itself.

Celebrate Easter with creativity, tradition, and a touch of eco-friendly magic 🌼🌱

👃🧠 Food Smells Can Trigger Stronger Memories Than Images🧠 Ever noticed how one smell can instantly take you back years👃S...
03/04/2026

👃🧠 Food Smells Can Trigger Stronger Memories Than Images

🧠 Ever noticed how one smell can instantly take you back years

👃Scent is directly wired to the brain’s emotional and memory centres. Unlike vision, which is processed through multiple steps, smell has a more direct pathway to areas responsible for memory and feelings. That is why food aromas can trigger such vivid and emotional recall.

👃 The smell of coffee, fresh bread or a familiar spice can unlock detailed memories in seconds. It is not just nostalgia. It is how the brain links scent with experience.

🧠 Food science shows that flavour is deeply connected to memory.
Sometimes a single aroma can bring back an entire moment.

gastrophysics foodscience scienceoffood foodmeetsscience

01/04/2026

Still or sparkling? 💧🫧

They may look the same, but carbonation changes everything - from how your taste buds respond to how your brain perceives flavor and even how full you feel.

Bubbles don’t just add texture - they reshape the entire experience of drinking water 🧠✨

Which one do you prefer?

healthylifestyle wellness didyouknow mindfuleating scienceisfun

🧠 👉 Across Europe, more than half of the food many families buy is now ultra-processed - with some countries like UK,...
30/03/2026

🧠
👉 Across Europe, more than half of the food many families buy is now ultra-processed - with some countries like UK, Germany, Ireland leading the trend.

🧠 According to research published in Public Health Nutrition, ultra-processed products make up a huge share of household food purchases across the continent - over 50% in some countries, with others close behind.

🧠 The data, covering 19 European nations, reveals a clear shift away from fresh, minimally processed foods toward industrial products like sugary cereals, snacks, ready meals, and sweetened drinks.

🧠 Experts warn that these foods are engineered to be cheap, long-lasting, and highly appealing - but are strongly linked to obesity and declining health.

🧠 “Real food” isn’t disappearing overnight - but across Europe, it’s steadily being replaced.

Credits: the.world.in.maps

🥛🧬 Not All Milk Proteins Are the SameMilk may seem simple, but its protein structure is surprisingly complex.The two mai...
27/03/2026

🥛🧬 Not All Milk Proteins Are the Same

Milk may seem simple, but its protein structure is surprisingly complex.

The two main groups of milk proteins are casein and whey. Casein forms the majority and is responsible for milk’s creamy texture and how it behaves in cheese or yogurt making. Whey proteins remain dissolved in the liquid phase and are known for their rapid digestion and high biological value.

These proteins differ in structure, digestion speed and how they affect satiety and muscle synthesis. Casein tends to release amino acids more slowly, while whey delivers them quickly into the bloodstream.

Food science shows that the nutritional impact of dairy is not only about total protein content.
It is also about protein type, structure and function.

Understanding these differences helps explain why milk behaves differently in cooking, fermentation and human metabolism.




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Poniedziałek 09:00 - 17:00
Wtorek 09:00 - 17:00
Środa 09:00 - 17:00
Czwartek 09:00 - 17:00
Piątek 09:00 - 17:00

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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.