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Food Meets Science

Strona główna
Polska
Kraków
Food Meets Science

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

22/12/2025

🍫🌾 What if chocolate did not need cocoa at all

Reposting a glimpse into NOTCH, a cocoa free chocolate alternative developed by the chefs and scientists at Spora. Instead of cacao, it is made from brewer’s spent grain, a by product of beer production that would otherwise go to waste.

Through precise processing, the leftover barley is transformed so it behaves like cocoa beans in traditional chocolate making. The result delivers the same indulgent sensory experience we associate with chocolate, from aroma and bitterness to texture and melt.

This is food science and upcycling working together. Turning waste streams into future foods without sacrificing pleasure.

NOTCH is currently available in Copenhagen as part of the collaboration on future foods with

19/12/2025

🌱🥩 Plant protein vs animal protein

Both can build muscle and support health, but they work a little differently. Animal protein is considered complete because it contains all essential amino acids in one source. Plant protein often needs variety, combining foods like legumes, grains and seeds to cover the full amino acid profile.

Plant proteins come with fibre, polyphenols and a lower environmental footprint. Animal proteins offer higher bioavailability and key nutrients like vitamin B12 and heme iron.

From a food science perspective, it is not about choosing sides. It is about understanding composition, digestion and context.

15/12/2025

🔬📡 Microwaves are more powerful than you think.

Reposting from , who shows that once you understand how a microwave actually works, it becomes one of the most useful tools in the kitchen. From reheating smarter to changing texture and moisture, it is all about physics, not shortcuts.

Microwaves heat food by exciting water molecules, not by making food radioactive. When used correctly, they can be fast, efficient and surprisingly precise.

Food science does not make cooking complicated. It makes it better.

🎥 Original video by

12/12/2025

WE HIT 100K! 🥳🎉

100,000 people curious about what really happens behind flavour, texture, and taste.
This milestone means more than a number. It’s a community built on questions, curiosity, and a shared love for the science behind food.

Every comment, discussion, and moment of engagement has helped shape this space. Together, we’ve explored flavour chemistry, challenged food myths, uncovered hidden cooking reactions, and looked deeper into how our brains experience food.

Your support is what fuels this mission and pushes it forward.

And this is just the beginning.
Very soon, you’ll see new formats, new topics, and a refreshed style on the channel. Deeper dives, bolder experiments, and even more science behind what we eat every day.

Thank you for being here.
Here’s to the next 100K.

Stay tuned !🔬

💪

08/12/2025

🌍🧪 Plastics are not slowing down and neither are the toxins that come with them. The UN Plastics Treaty did not reach the goals many hoped for and the world is still producing enormous amounts of long lasting waste.

this material is created by microbes and designed to break down safely at home. It mimics the function of plastic but avoids the pollution that comes with it.

🎥 Original video by

05/12/2025

🍓🔬 Can you actually taste the difference between natural and artificial flavours

Most people think natural flavours come straight from fruit and artificial ones come from a lab, but the reality is far more complex. Both natural and artificial flavours are made of the same tiny aroma molecules that your brain interprets as taste.

A natural strawberry flavour might come from real strawberries, but it can also come from other plants. An artificial strawberry flavour is built from the exact same molecules using purified compounds. Your tongue and nose cannot tell where those molecules came from.

What you taste is chemistry, not origin. The main difference is emotional. Words like natural shape your expectation, making the flavour feel fresher or more authentic even when the molecules are identical.

01/12/2025

🧈Why does beurre monté taste richer and smoother than ordinary melted butter?

Reposting from , where this technique is tested and explained through clear kitchen science. Beurre monté is an emulsified butter sauce made by whisking cold butter into a small amount of hot liquid. This keeps the butter stable and prevents it from splitting.

The result is a glossy, silky sauce with deeper flavour and better coating power compared to simple melted butter. The emulsification traps water and fat together, creating a luxurious texture that clings beautifully to vegetables, seafood and pasta.

🎥 Original video by with the full recipe in his bio.

28/11/2025

🥕🥒 Why are vegetables crunchy?

The satisfying snap you hear when biting into a carrot or cucumber is pure plant science. Fresh vegetables stay crisp because their cells are filled with water that pushes firmly against the cell walls. This internal pressure, known as turgor pressure, keeps the structure tight and crunchy.

When vegetables lose water, the pressure drops and the cells soften. That is why produce becomes limp after sitting too long in the fridge or on the counter. Heat has the same effect. Cooking breaks down cell walls and weakens the natural firmness, turning crisp textures soft and tender.

Crunch is not just about sound. It is a sensory signal your brain links to freshness, quality and flavour. That first snap tells you the vegetable is full of water, nutrients and life.

Adres

Aleja Pokoju 26/1
Kraków
31-564

Godziny Otwarcia

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.