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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.

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.

26/11/2025

🍽️🧠 Why does food taste better when it looks premium or feels “homemade”

This effect is known as the taste placebo. Your brain does not rely only on your tongue to judge flavour. It uses expectations, emotion and context to shape the entire experience.

When you believe something will taste incredible, your brain releases dopamine, the same reward chemical involved in real pleasure. That shift alone can make a simple dish feel richer, warmer or more complex.

Research also shows that labels such as organic or chef’s special can completely change how identical foods are rated. The flavour on your tongue stays the same, but the flavour in your mind becomes stronger.

It is one of the most powerful examples of how expectation can rewrite taste before the first bite even happens.

24/11/2025

🐖🔪 What exactly is pork butt and how is it different from pork shoulder

Reposting from , where the breakdown is explained with clarity and precision. Pork butt comes from the upper part of the shoulder. It is well marbled, packed with collagen and perfect for slow cooking because the long low heat turns tough fibres into something tender and juicy.

Pork shoulder sits just below it. It has slightly leaner muscles and a firmer structure, which helps it hold its shape in braises, stews and roasts.

Even though both cuts come from the same region, the subtle differences in fat, collagen and muscle activity change how they behave in the kitchen. Understanding this helps you choose the right cut for the right technique.

🎥 Original video by

21/11/2025

🐖🍮 What do jelly and pig skin have in common

More than you think. The secret link is gelatin, a protein that gives jelly its wobble and creates the smooth, bouncy textures we love in many desserts.

Gelatin comes from collagen, the structural protein found in animal skin and connective tissue. When collagen is heated for a long time, it breaks down into gelatin, which then sets into that familiar gel once it cools.

This is why traditional stocks, broths and slow cooked cuts become thick and silky, and why jelly firms up so perfectly. It is the same chemistry, just used in different ways.

Food science is full of these surprising connections. The ingredients that shape texture often come from the natural architecture of animals and plants.

19/11/2025

🍋💧 Have you ever felt your mouth water just by imagining the taste of a lemon
That reaction has a name. It is called the Lemon Drop Effect and it shows how powerfully your brain shapes flavour.

Your mind can activate real physical responses such as increased saliva, a faster heartbeat or a slight shiver simply from expectation. You do not even need the actual food.

When you picture something sour, your brain lights up in the same regions involved in real tasting. The insula and the gustatory cortex start firing just as if a lemon were touching your tongue.

This is one of the clearest examples of the mind body connection. Thought alone can trigger a sensory reaction that feels real.

So the next time someone says that just thinking about a lemon makes their mouth water, they are telling the truth. Their brain is already tasting it.

14/11/2025

🤖🍓 Can AI actually create flavour?

Surprisingly… yes - and it’s already happening.

AI isn’t tasting food the way humans do, but it does analyse thousands of chemical compounds, flavour molecules, cooking techniques and cultural patterns to predict combinations our brains will find delicious.

🔬 How it works:
• AI maps the molecular makeup of ingredients
• Looks for patterns humans can’t see
• Predicts which aromas, textures and reactions will complement each other
• Designs new pairings, seasonings, and even product formulas

That means AI can suggest flavour matches like:
🍫 + 🍄 chocolate & mushroom
🍅 + 🍓 tomato & strawberry
🧅 + 🍎 onion & apple
…all based on chemistry, not tradition.

Chefs and food scientists then turn those predictions into real, edible creations — blending human intuition with computational precision.

Is AI replacing creativity?
No. It’s expanding the flavour universe, giving us combinations we might never think to try.

10/11/2025

🌭🔬 Are hotdogs actually meat?

Thanks to , we can finally look at it through the microscope - literally. 🧫👀

Using histotechnology, they processed store-bought hotdogs like biological tissue - embedding, slicing, staining, and examining the samples under magnification.

The results? A fascinating mix of muscle fibres, connective tissue, and fat, blended into the smooth texture we all know. It’s meat — but not quite how you imagine it.

This kind of microscopic analysis reveals what most of us never see: how industrial processing reshapes food at the cellular level.

🎥 Original video by

07/11/2025

🌍🔬 The Future of Food is Science.

From flavour to fermentation, from cell-based meat to climate-smart crops - science is transforming what, how, and why we eat.

🍽️ We’re entering an era where innovation drives taste, sustainability, and nutrition:

🔹Biotech & fermentation create protein without animals.
🔹AI & data design recipes for health and flavour.
🔹Gastrophysics helps us understand how the mind shapes taste.
🔹Food waste upcycling turns by-products into new materials and ingredients.

Food is no longer just about feeding - it’s about solving.

Science doesn’t take the magic out of food - it reveals it.

The future belongs to chefs, scientists, and thinkers who aren’t afraid to experiment - one molecule, one meal, one idea at a time.

05/11/2025

🤒 Ever notice how food tastes bland when you’re sick?

It’s not your imagination - it’s science. 🔬

Up to 80% of what we call taste actually comes from smell. When you have a cold, a blocked nose stops aroma molecules from reaching your olfactory receptors - so flavour becomes flat and dull.

Your tongue can still sense sweet, salty, sour, bitter, and umami, but without scent, you lose the complexity that makes food exciting. 🍲

On top of that, when you’re unwell:
🧠 Your body goes into energy-saving mode
💧 Saliva production slows
👅 Taste receptors respond less actively

The result? Food feels dry, metallic, or just… flavourless.

Adres

Aleja Pokoju 26/1
Kraków
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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.