Food Meets Science

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

🧠 👉 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.




25/03/2026

Cooking an egg… without cooking it? 🤯🥚

Sounds fake, but it’s pure science 🔬
With HPP (High Pressure Processing), extreme pressure changes protein structure - just like heat does… but without any temperature 🔥❌

👉 What’s happening?
Pressure “unfolds” proteins and makes them recombine into new structures - the same effect as boiling or frying.

👉 The result?
An egg that looks and feels cooked… but never touched heat

👉 Why does it matter?
✔️ fresher taste
✔️ unique textures
✔️ more control over food structure

This isn’t just cooking.
It’s food science in action 🧪🍳

mindblown

23/03/2026

Food Combining Hacks

Original video: healthwithcory




✨🌌 Can Natural Food Glow in the Dark?It may sound like science fiction, but some natural foods can actually produce ligh...
20/03/2026

✨🌌 Can Natural Food Glow in the Dark?

It may sound like science fiction, but some natural foods can actually produce light under the right conditions.

Certain marine organisms such as algae and plankton create bioluminescence, a chemical reaction where energy is released as visible light. In rare cases, foods like freshly caught seafood can show a faint glow due to these microorganisms.

Other foods may appear to glow under ultraviolet light because of natural compounds like chlorophyll or vitamins that fluoresce. This is not true light production, but a reaction to specific wavelengths of light.



18/03/2026

🫐🔥 Why Do Blueberries Taste Sweeter After Heating?

Heating blueberries does more than soften their texture.
It actually changes how sweetness is perceived.

When berries are warmed, their cell walls break down, releasing natural sugars and aromatic compounds that were previously trapped inside the fruit. At the same time, heat reduces sharp acidic notes, allowing the sweetness to feel more intense and rounded.

Cooking also concentrates flavour as some water evaporates, creating a richer and more dessert-like taste experience.

This is why warm blueberry sauces, jams or baked fillings often feel sweeter than fresh berries, even without added sugar.

Food science shows that sweetness is not only about sugar content.
It is also about structure, temperature and aroma.





💙

16/03/2026

🥓💧 Why Add Water When Cooking Bacon?

Adding a small amount of water at the start of cooking bacon may sound unusual, but it is rooted in food science. Water helps control temperature while the fat begins to render, allowing the bacon to cook more evenly without burning too quickly.

As the water evaporates, the temperature rises and browning reactions begin. This creates a balance between crisp texture and tender meat, improving both flavour and mouthfeel.

It is a simple reminder that timing, moisture and heat all shape the final result on your plate.

🎥 Original video by andyhearnden




⚡🍳 You Can Cook Food with ElectricityCooking usually means fire, gas, or hot metal. But heat is not the only way to tran...
13/03/2026

⚡🍳 You Can Cook Food with Electricity

Cooking usually means fire, gas, or hot metal. But heat is not the only way to transform food. Under the right conditions, electricity itself can cook it.

When an electric current passes through food that contains water and dissolved salts, the food acts as a conductor. The resistance inside the food converts electrical energy into heat directly within the ingredients. This process is known as ohmic heating.

Because the heat is generated inside the food instead of coming from the outside, cooking can happen faster and more evenly. The technique is already used in some areas of food processing to pasteurize liquids, cook sauces, and treat plant materials.

It may sound futuristic, but it is simply physics and electrical resistance doing the work.




11/03/2026

❄️🧪 Can Hot Water Really Freeze Faster Than Cold Water?

At first glance it sounds like a mistake in basic physics.
Hot water should obviously take longer to freeze than cold water.

Yet under certain conditions, experiments have shown the opposite can happen. This curious phenomenon is known as the Mpemba effect.

Scientists have proposed several mechanisms that might explain it. Hot water may lose mass through evaporation, release dissolved gases, or create stronger convection currents that redistribute heat differently inside the container.

Each of these factors can change how quickly the remaining water reaches freezing conditions.

What makes the Mpemba effect fascinating is that it reminds us how complex everyday processes can be. Even something as simple as freezing water still raises questions that researchers continue to investigate.

Sometimes science moves forward not by confirming what we expect, but by exploring why nature occasionally surprises us.





09/03/2026

🍫🧠 Cacao. More Than Just Antioxidants

Cacao is often praised for its flavanols, but its chemistry goes deeper than that.

Inside cacao are several neuroactive compounds that can interact with brain signaling and mood regulation. Among them is anandamide, a molecule sometimes called the “bliss compound” because it interacts with the same pathways involved in relaxation and emotional balance.

Cacao also contains phenylethylamine, a compound linked to dopamine signaling and feelings of motivation and alertness. While the amounts are modest, together with cacao’s polyphenols they contribute to its unique sensory and neurological profile.

This combination of antioxidant protection and brain-active molecules is part of what makes cacao such a fascinating food from a biochemical perspective.

A reminder that chocolate is not just indulgence. It is also chemistry interacting with the brain.

Original Video: hybridhumanco




🔥 Smoke Point. Why It Matters in CookingWhen choosing a fat for cooking, one term appears again and again: smoke point.T...
06/03/2026

🔥 Smoke Point. Why It Matters in Cooking

When choosing a fat for cooking, one term appears again and again: smoke point.

This is the temperature at which a fat begins to break down and produce visible smoke. Once that happens, flavour deteriorates and the oil starts forming unwanted compounds.

But smoke point alone does not tell the whole story.

Different fats have different fatty acid structures. Oils rich in monounsaturated fats, like olive oil, are relatively stable during cooking. Oils with more polyunsaturated fats can oxidise faster when exposed to heat and oxygen.

Refining also changes the equation. Refined oils often tolerate higher temperatures because impurities and particles have been removed.




04/03/2026

🥣🧫 Natural yogurt vs Greek yogurt. Is there a microbiological difference

At first glance these two yogurts seem almost identical. Both are created through fermentation, where specific bacteria transform milk sugars into lactic acid, giving yogurt its texture and tangy flavour.

The key difference happens after fermentation. Greek yogurt is strained to remove part of the whey, which concentrates proteins and changes the overall structure of the product. The microbial cultures themselves usually start from the same bacterial species.

From a microbiology perspective, both can contribute beneficial bacteria. From a nutritional perspective, Greek yogurt becomes denser, creamier and typically higher in protein.

In the end, the better choice depends on what you are looking for in your bowl.





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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.