Food Meets Science

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

🧬🥦 Can food actually turn your genes on or offThe answer lies in epigenetics. While the DNA sequence you are born with d...
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




🦠🧠 Probiotics vs prebiotics. How do they really workThese two terms are often used interchangeably, but they play very d...
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




🧪🍓 What Are Antioxidants and Where Can You Find Them?Antioxidants are often described as health heroes, but what do they...
30/01/2026

🧪🍓 What Are Antioxidants and Where Can You Find Them?

Antioxidants are often described as health heroes, but what do they actually do?

At their core, antioxidants are molecules that help protect your cells from oxidative stress. This stress is caused by free radicals, unstable molecules produced during normal metabolism, pollution, UV exposure and even intense exercise.

When oxidative stress builds up, it can damage cells, proteins and DNA. Antioxidants help neutralise those free radicals and keep biological systems in balance.

The good news is that antioxidants are everywhere in food. Fruits, vegetables, herbs, spices and even drinks like tea and coffee are rich sources. Different antioxidants work in different ways, which is why variety matters more than chasing a single “superfood”.

Food science shows that antioxidants are most effective when they come from whole foods, working together as a system rather than alone.

Eat colourful. Eat diverse. Let chemistry do the rest.





26/01/2026

🧂🔬 Salt is not just seasoning. It is timing, chemistry and control.

Reposting from , this is a perfect reminder that salting is one of the highest reward techniques in cooking when you understand how it works. Given enough time, salt pulls moisture out, dissolves, and then moves back into food carrying flavour with it.

That is why salting meat well in advance improves juiciness and browning, while salting too shortly before cooking does the opposite. The surface gets wet, browning is inhibited, and moisture is lost.

The same science applies to vegetables. Salting draws out excess water, concentrates flavour, and improves texture. With eggplant, it even changes the structure so less oil is absorbed during frying.

Cooking better is often about doing things earlier, not harder.

🎥 Original video by





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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.