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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.

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.

03/11/2025

At .restaurant, innovation meets tradition through dishes like the Rye Koji Tamal - a culinary experiment where Nordic fermentation meets Mexican heritage. 🇲🇽

🔬 Koji - a culture traditionally used in sake and miso -transforms rye into a rich, umami-packed ingredient. Its enzymes break down starches and proteins, unlocking sweetness, depth, and new layers of flavour.

🎥 Original post by .restaurant

31/10/2025

👁️🍰 Can design really change the way food tastes?

Absolutely - and it’s backed by gastrophysics, the science of how our senses and surroundings shape flavour. 🔬

🧠 When you eat, your brain doesn’t just rely on taste buds - it also takes cues from colour, shape, texture, and even the plate design.

🔹Round plates and curved shapes → make desserts taste sweeter
🔹Sharp edges and angular designs → enhance bitterness
🔹Warm colours (red, orange) → make food feel richer and warmer
🔹Cool tones (blue, grey) → can make it feel lighter or less intense

Design is a kind of sensory illusion - changing flavour perception without touching the recipe.

So next time you plate your Halloween treats 🎃🍬, remember: a spooky shape or eerie colour might just change the way it tastes.

👻 Happy Halloween from Food Meets Science!

29/10/2025

🎵🍓 Ever met someone who can hear taste or see flavours?

It’s not science fiction - it’s called synesthesia, a fascinating condition where the brain’s senses become cross-wired.

For some people, flavour isn’t just about taste - it’s a full multisensory experience.
🍫 Chocolate might sound like a deep cello note 🎻
🍋 Lemon might appear as a flash of yellow light ☀️

Scientists believe this happens when regions like the insula, auditory cortex, and visual cortex are more connected than usual, allowing senses to overlap.

It’s not a disorder - it’s just a different way of experiencing the world. In fact, some chefs, artists, and musicians use it to blend sound, colour, and flavour creatively.

27/10/2025

🍍♻️ Turning pineapple waste into sustainable fibre - science meets innovation in Mexico. 🇲🇽

Meet Adolfo, the creator of Celunova - a breakthrough material that transforms pineapple leaves into a cotton-like cellulose fibre used for textiles, paper, packaging, and even insulation.

🌱 Instead of cutting down trees, his process uses agricultural waste - collecting and drying pineapple leaves under the sun, then breaking them down into pure, natural cellulose.

✅ 3× more water-efficient
✅ 3× less chemical-intensive
✅ 100% biodegradable

Latin America grows over a third of the world’s pineapples - and nearly half goes to waste. Adolfo’s innovation turns that problem into opportunity, proving how food waste can power sustainable design.

🎥 Original video by , featuring

24/10/2025

🥦Want to know how to make healthy food taste amazing - without adding sugar, fat, or shortcuts?

🔹Balance flavours - combine salt, acid, and natural sweetness to enhance taste (think: lemon + olive oil + sea salt)
🔹Boost umami - ingredients like mushrooms, tomatoes, miso, or soy sauce add depth and richness
🔹Play with texture - crisp, creamy, crunchy contrasts keep your brain engaged and food more satisfying
🔹Engage your senses - colourful plates, aromatic herbs, and even sound can make food taste better (thanks, gastrophysics 🧠🎶)

It’s not about restriction - it’s about activation: using science to make nourishing food exciting.

22/10/2025

🧠🥗 Did you know your lunch might literally make you happier?

It’s not just about flavour - it’s about gastrophysics: how food interacts with your senses, brain, and emotions. 🔬

When you eat, your brain releases dopamine and serotonin - the “happy chemicals” that lift your mood, especially when the food is colourful, aromatic, and texturally satisfying. 🍓

But it’s not just what you eat - it’s where and how you eat it.
✅ Bright colours and upbeat music → boost energy ⚡
✅ Soft lighting and gentle sounds → calm your mind 🕯️🎶
✅ Eating slowly and mindfully → enhances both flavour and happiness

The science is simple: when your senses are in harmony, your food literally tastes better - and you feel better too.

———
📚 Sources & Research:
• Spence, C. (2017). Gastrophysics: The New Science of Eating. Penguin Books.
• Spence, C. & Piqueras-Fiszman, B. (2013). The Perfect Meal: The Multisensory Science of Food and Dining. Wiley-Blackwell.
• Harvard Health Publishing (2020). How food affects your mood.
• The British Psychological Society (2021). Colour, light and emotion in dining experiences.
———

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.