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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.

05/01/2026

☕ What if spilling drinks was a problem already solved by nature

Reposting research shared by , where scientists took inspiration from pitcher plants and water lilies to redesign how liquids behave inside a cup.

Liquid movement, known as sloshing, causes spills, waste and inefficiency in everything from coffee cups to industrial containers. Traditional solutions like baffles often fail in real motion.

Using biomimicry, researchers developed a cup with internal structures shaped by 3D printing and coated with superhydrophobic surfaces. These features stabilize liquid movement by controlling flow and impact at the boundaries.

It is a perfect example of how physics, biology and material science can improve everyday objects through smart design rather than force.

🎥 Original material by

02/01/2026

🍬🧠 Chewing gum. What is it actually made of

Modern chewing gum is not rubber and not plastic, but a carefully engineered gum base. It is a blend of elastomers, resins, waxes and softeners that give gum its stretch, chew and bounce.

The flavour comes from added sweeteners and aroma compounds, while the chewiness comes from polymers designed to stay stable in your mouth without breaking down.

Early gums were made from tree resins like chicle. Today, food science recreates that texture with precise materials that keep flavour lasting longer and texture consistent.

It may feel simple, but chewing gum is a small piece of material science you taste.

31/12/2025

🥂✨ Choose your New Year drink

Different drinks, different effects.

🍾 Champagne and sparkling wine often feel uplifting thanks to faster alcohol absorption and carbonation.
🥃 Spirits deliver alcohol quickly, which can feel energising at first but fade faster.
🍷 Red wine contains polyphenols that may promote relaxation, but also increases sleepiness.
🍺 Beer hydrates less than it seems and can make you feel full and sluggish sooner.

The drink you choose shapes how your body and brain experience the night. Same molecule, different context, different effects.

As we welcome the New Year, we want to wish you health, curiosity and plenty of great flavours ahead. Thank you for being part of this community and exploring the science behind food with us.

And get ready. Very soon you will see new content, new ideas and a refreshed style on the channel.

HAPPY NEW YEAR ! 🥂🎉

29/12/2025

🔥🧠 Ever wondered why oven temperature does not always equal cooking temperature

Reposting from , who explains surface temperature cooking, a simple but powerful technique that focuses on the actual temperature of the food’s surface rather than the number on your oven dial.

Ovens fluctuate, air temperature lies, and food cooks at the surface first. By controlling surface temperature, you gain precision, better browning, and more consistent results.

It is not about cooking hotter or longer. It is about cooking smarter with physics on your side.

🎥 Original video by

26/12/2025

🧈🧠 Fat. Hero of flavour or hidden villain

Fat is one of the most powerful flavour carriers in food. It dissolves aroma compounds, enhances mouthfeel and makes textures feel richer and more satisfying. Many of the flavours we love exist because fat delivers them to our senses.

But fat also carries a reputation problem. In excess, certain types can contribute to health issues, especially when paired with ultra processed foods and refined sugars. The science shows it is not fat itself that is the problem, but context, quantity and quality.

From olive oil and butter to nuts and dairy, fat plays a crucial role in both pleasure and nutrition. It supports vitamin absorption, satiety and flavour perception.

Fat is not the villain. It is a tool. Used wisely, it is one of the heroes of taste.

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 !🔬

💪

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Kraków
31-564

Godziny Otwarcia

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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.