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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.

08/08/2025

🍎 “One apple can spoil the whole bowl” - but did you know it’s backed by science?

Apples - like many fruits - naturally release a plant hormone called ethylene gas.

Ethylene is invisible, odourless... and extremely powerful. It speeds up ripening, but also over-ripening and spoilage in nearby fruits.

So when one apple goes soft, it emits more ethylene - which causes the rest of the bowl to ripen (and rot) much faster.

🍌 Bananas, peaches, and avocados are also high ethylene producers.
🍓 Strawberries, lettuce, and leafy greens are very sensitive to it.

Food science proves: even in nature, one can affect many.

💙 Follow for more Food Science!

05/08/2025

🍦 What’s the real difference between vanilla extract, beans, and paste?In this beautifully explained video by , we get a clear side-by-side breakdown of how each form of vanilla works — and when to use them.✅ Vanilla extract – alcohol-based, great for everyday baking✅ Vanilla beans – pure, aromatic, full of flavour oils and seeds✅ Vanilla paste – a concentrated, thick blend with visual appeal and intensity👃 It all comes down to flavour strength, texture, and aroma concentration — and how those elements impact your final dish.If you’re serious about baking or food science, this is a must-watch.🎥 Original content by – give him a follow for brilliant pastry science!

30/07/2025

🥑 Why do avocados turn brown so quickly?

It’s not just bad luck — it’s enzymatic browning in action.

When you cut into an avocado, its cells release an enzyme called polyphenol oxidase (PPO).

This enzyme reacts with oxygen in the air, turning the surface brown — fast.

It’s the same process that makes apples or bananas brown — but avocados are especially rich in the compounds that trigger this reaction.

👉 Follow for more food science that explains your kitchen

25/07/2025

🍜 MSG – misunderstood or truly harmful?

Monosodium glutamate (MSG) is one of the most debated ingredients in modern food – but what does the science actually say?

MSG is a flavour enhancer that boosts umami – the savoury “fifth taste” naturally found in tomatoes, cheese, and mushrooms.

Despite decades of suspicion, there’s no solid scientific evidence linking MSG to serious health issues.

In fact, many fears came from outdated studies, cultural bias, and misinformation. Today, MSG is recognised as safe by health organisations worldwide – including the FDA and WHO.

So no – MSG isn’t evil. It’s just umami, concentrated.

💬 What’s your take on MSG – still avoiding it, or fully embracing the umami?

18/07/2025

🍜 What exactly is umami – and why does it make food taste so good?

Alongside sweet, sour, salty and bitter, umami is known as the fifth basic taste – but it’s still one of the least understood.

Umami comes from glutamates, naturally occurring compounds found in foods like mushrooms 🍄, soy sauce, aged cheese 🧀, tomatoes 🍅 and meats 🍖.

It’s described as savoury, meaty, or brothy – the kind of flavour that lingers.

Scientifically, umami activates receptors on the tongue that detect amino acids, giving food that rich, deep, almost addictive taste.

From dashi broth in Japanese cuisine to Parmesan in Italian cooking, umami is the secret behind some of the world’s most flavourful dishes.

11/07/2025

🍦 Does Ice Cream Really Cause Brain Freeze?
We’ve all felt it—that sudden sharp pain in your forehead after eating ice cream too fast. 🧊🤯 But what actually causes “brain freeze”?

It’s not your brain literally freezing! 🧠❄️ Instead, when something ice-cold hits the roof of your mouth, it rapidly cools blood vessels. They constrict, then quickly dilate, triggering pain signals in the trigeminal nerve—a classic case of referred pain.

In this post, we dive into the science of brain freeze, answering:
🧊 What is sphenopalatine ganglioneuralgia?
❓ Why do cold foods trigger it?
💡 How can you prevent brain freeze?
🧠 What does it tell us about how nerves work?

If you’re curious about the science behind food and our bodies, you’ll love this!

✨ Follow for weekly deep-dives into food myths, culinary chemistry, and deliciously nerdy facts.

02/07/2025

Does the Color of Vegetables Matter? 🥦🍅🥕
Eating colorful vegetables isn’t just beautiful — it’s smart nutrition!

Each color signals specific nutrients and antioxidants that support your health in unique ways.

From green veggies rich in folate and magnesium to orange ones loaded with beta-carotene, discover why eating the rainbow matters for your body.

18/06/2025

Did you know there’s a fruit that can make lemons taste like candy? 🍋🍓

Miracle berries, also known as Synsepalum dulcificum, contain a protein called miraculin that temporarily rewires your taste buds.

When you eat sour foods after consuming this berry, they taste incredibly sweet — without adding any sugar.

It’s a natural and fascinating twist of food chemistry that’s been explored as a sugar substitute for people with diabetes or those undergoing chemotherapy. The berry itself has a mild, slightly sweet flavor, and its effect can last up to an hour. Even if you eat another berry during that time, it still tastes the same!

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10/06/2025

🍿 What Makes Popcorn Pop?
Ever wondered what causes that satisfying pop when you heat up popcorn?
It’s not magic—it’s science! 🌽
Inside each kernel lies a tiny droplet of water surrounded by a hard shell. As the kernel heats up, pressure builds until... POP! – it explodes into the fluffy snack we love.

This post breaks down the science of popcorn popping, from water content to pressure physics and starch expansion. Whether you’re a foodie, a science lover, or just popcorn-obsessed, this one’s for you!

Follow for more

09/06/2025

🍪Why do cookies turn out so different when the ingredients are almost the same?

It all comes down to ratios, flour types, and mixing methods. Want soft, chewy cookies? Go for a recipe rich in fat and sugar. Craving something thin, crispy, and delicate? Try reverse creaming and low-protein flour. Prefer thick, hearty cookies? Use high-protein flour and up the flour-to-fat ratio.

Whether you’re team chewy or crunchy, now you know what to look for in a recipe to get the texture you love.

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13/02/2025

Monkfish liver can be served in several ways, each bringing out different qualities of the ingredient. When seared, it develops a slightly caramelized crust that contrasts beautifully with its silky interior, providing a delightful textural contrast.

by 🔪 🔪

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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.