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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.

27/02/2026

🍅💜 Purple tomato. Superfood or science fiction

This vibrant tomato is not just a marketing trick. Its deep purple colour comes from high levels of anthocyanins, powerful antioxidant compounds usually found in blueberries and blackberries.

Unlike regular red tomatoes, which get their colour from lycopene, purple tomatoes were developed to produce additional anthocyanins in the fruit. Some varieties were created through advanced breeding and biotechnology to enhance these protective plant pigments.

Anthocyanins are linked to antioxidant activity and may support cardiovascular and metabolic health. But calling any single food a superfood oversimplifies nutrition. What matters most is overall diet quality.

The purple tomato is not sci fi. It is plant science, genetics and food innovation meeting on your plate.

23/02/2026

🌱🥦 Spring produce is back and so is the question of pesticide residues.

Reposting from chef.eric.explains, this method shows how something as simple as baking soda can help reduce surface pesticide residues on fruits and vegetables.

Sodium bicarbonate creates a mild alkaline solution that can help break down certain pesticide molecules on the outer layer of produce. It is not magic and it does not replace proper sourcing, but it can be an effective kitchen step when used correctly.

Food safety does not always require harsh chemicals. Sometimes basic chemistry from your pantry does the job.

🎥 Original video by chef.eric.explains

20/02/2026

🧬🥦 Can food actually turn your genes on or off

The answer lies in epigenetics. While the DNA sequence you are born with does not change, the way your genes are expressed can be influenced by environment, lifestyle and nutrition.

Certain nutrients and bioactive compounds found in foods such as leafy greens, berries, cruciferous vegetables and fermented products can affect chemical markers that regulate gene activity. These markers act like switches, increasing or decreasing how strongly a gene is expressed.

This does not mean food rewrites your DNA. It means food can influence how your body reads it.

Over time, diet patterns may impact inflammation, metabolism and even long term disease risk through these epigenetic mechanisms.

Food is not just fuel. It is information for your biology.

16/02/2026

🧠🥗 How long does food really stay in your stomach

The stomach is not just a storage bag. It is a muscular, acidic chamber that mechanically breaks food down while regulating how quickly it moves into the small intestine. Different macronutrients behave differently. Fats slow gastric emptying, proteins take moderate time to break down, and carbohydrates usually move through faster.

Digestion speed is never identical for everyone. It depends on metabolism, age, stress levels, hormones and overall health. There is no universal clock.

Original video bharathfx1

10/02/2026

🔥🍳 Stainless steel pans reward precision, not force.

Reposting cooking insights from , this technique shows how temperature control is the key to mastering proteins on stainless steel. Starting with high heat allows proper surface contact and browning. Leaving the protein undisturbed gives time for natural release.

Lowering the heat at the right moment prevents burning, while finishing with butter and aromatics builds flavour through controlled fat and heat transfer.

This is not about tricks. It is about understanding how heat, metal and protein interact at the surface.

When you control temperature, stainless steel becomes one of the most powerful tools in the kitchen.

🎥 Original video featuring

09/02/2026

🥚🧪 Ever noticed a green ring around a boiled egg yolk

Reposting from , this colour change is a classic example of kitchen chemistry. When eggs are overcooked, sulfur from the egg white reacts with iron in the yolk. The result is a harmless greenish compound that forms at the surface.

It does not mean the egg is unsafe or spoiled. It simply means heat and time went a little too far. Rapid cooling stops the reaction and keeps yolks bright and golden.

Another reminder that cooking is chemistry you can see.

🎥 Original video by

06/02/2026

🦠🧠 Probiotics vs prebiotics. How do they really work

These two terms are often used interchangeably, but they play very different roles inside your gut.

Probiotics are living microorganisms. When consumed in the right amounts, they can temporarily add to your gut ecosystem and support digestion, immunity and gut balance. Think of them as visitors that may help while they are present.

Prebiotics are not bacteria at all. They are specific fibres and compounds that your body cannot digest, but your gut microbes can. They act as food for beneficial bacteria, helping them grow and function more effectively.

Food science shows that prebiotics often have a longer lasting impact because they support the microbes you already have. Probiotics can be helpful too, but they work best when the gut environment is already well fed.

It is not about choosing one over the other. A healthy gut depends on both microbes and the fuel that keeps them alive.

02/02/2026

🍫🌍 Chocolate Has a Bigger Carbon Footprint Than You Think

Reposting insights from .

Not all chocolate is created equal. Behind a single bar can hide very different supply chains, environmental costs and farming practices.

Mass-produced chocolate often comes from mixed commodity cacao with little transparency. Prices are set by global markets, not by what farmers need to earn a living, and vague sustainability claims rarely tell the full story.

Food science and environmental research show that how cacao is grown matters.
Agroforestry and shade-grown cacao protect forests, store carbon and support biodiversity. Single-origin and bean-to-bar production make traceability possible and usually mean better quality and fairer pay for farmers.

Higher prices often reflect real costs that are otherwise pushed onto people and nature. And because high-quality dark chocolate is more intense, it is usually eaten more mindfully and in smaller amounts.

Sustainability is not about perfection. It is about informed choices and understanding the systems behind what we eat.

🎥 Original video by
📚 Based on research by Poore and Nemecek 2018

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.