Collections

Food science and cookery

In this collection we explore the chemistry of cooking, food production, processing and storage including food analysis, safety and quality assurance, packaging and preservation, additives and flavour, agriculture and biotechnology and bio-based foods and meat alternatives.

Looking down on a colourful assortment of fruit, nuts and vegetables on a grey marble worktop

Webinar

Food and us: the incredible story of how food shapes humanity

By

Learn about the intricate interplay between our genetic and physical makeup and the food we eat – join us on 9 December

Knife in butter dish

Opinion

I can’t believe it’s not…

By

The analytical techniques revealing the true identity of what you spread on your bread

Hot cross buns in a basket sit on a table amongst other well-known, delicious Easter breads, along with some ingredients including raisins

Webinar

Rising to the occasion: the chemistry of Easter breads

By and

Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes

Webinar

Culinary chemistry: Exploring the science of baking with Josh Smalley

Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist

Opinion

Investigating the molecular basis of a nice cup of tea

How Michelle Francl researched how to make the perfect brew

Opinion

Pumpkin spiked

The unpleasant surprise in very yellow pies

Review

The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes

Exciting recipes and beautiful photographs, but at the expense for murky science

Food safety

Bottles inspection

Methanol poisoning: the chemistry behind how a toxic alcohol gets into drinks

Methanol in alcoholic drinks kills thousands every year. How does this toxic compound enter drinks, why is it dangerous and what can you do to stay safe?

Butterfy pea flowers

US approves natural food dyes while pushing to phase out synthetic colours

Government sets voluntary goal of removing artificial colours by 2027

Spazza shop

How deadly pesticides ended up in the food of South Africa’s poorest citizens

Aldicarb and terbufos – pesticides tightly controlled or banned elsewhere – are killing people in the nation’s townships

Mustard leaf salad

Making genetically engineered food palatable

The next generation of genetically altered food is forging ahead, aiming to be attractive to consumers rather than producers. Katrina Megget finds out whether Crispr means crisper salads

Child's hands holding a paper cup filled with rainbow slushee, high angle

Why are public health experts calling for new warnings on sugar-free slushies?

Reports of children falling ill have led to calls for public health advice to be updated

Food packaging

Structure

2D polymer films approach exceptional impermeability of pristine graphene

Spin-coated polyaramids could protect food and solar cells from air

Takeaway plastic container

Concerns raised over health effects of chemicals leaching from food packaging

Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control

Compostable coffee lid

Citizen science project investigates what happens to biodegradable plastics in compost heaps

Testing the biodegradability of plastic through citizen science

Obesogens - cushion, frying pan, artificial sweetener and tupperware "nutritional" values

Are everyday chemicals contributing to global obesity?

Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens

Coke cans

Former Coca-Cola chemist imprisoned for trade secret theft

14-year sentence for Xiaorong You, who stole secrets related to BPA-free can linings from major chemical and coating firms

Food analysis

An asian palm civet in the forest at night. The civet is a cat-sized mammal with grey and spotted fur and a mask-like pointed face and rounded ears.

Civet coffee kopi luwak’s reputedly superior flavour may have chemical basis

Coffee beans that have passed through the gut of Asian palm civet have more compounds associated with intense tastes

Looking down on a colourful assortment of fruit, nuts and vegetables on a grey marble worktop

Food and us: the incredible story of how food shapes humanity

Learn about the intricate interplay between our genetic and physical makeup and the food we eat – join us on 9 December

A close up image of a fly's eye reveals a pattern of raised hexagons next to a hairy surface.

How the extraordinary science of everyday items is bringing chemistry to the public

Three analytical chemists explain how turning powerful techniques towards ordinary objects inspires public engagement with science

White wine toasting

AI model links consumer ratings to white wines’ chemical profiles

Machine learning offers insight into how chemical markers influence perceptions of wine quality

Fountain pen nib, writing

Letters: June 2025

Readers discuss chemical emergencies, honey adulturation, and more

Food processing

Barrels

The chemistry of port

In Portugal’s Douro valley, centuries-old winemaking traditions meet modern chemistry to create a sweet and intense fortified wine. Bárbara Pinho talks to the experts about the compounds and reactions behind a festive favourite

An asian palm civet in the forest at night. The civet is a cat-sized mammal with grey and spotted fur and a mask-like pointed face and rounded ears.

Civet coffee kopi luwak’s reputedly superior flavour may have chemical basis

Coffee beans that have passed through the gut of Asian palm civet have more compounds associated with intense tastes

Looking down on a colourful assortment of fruit, nuts and vegetables on a grey marble worktop

Food and us: the incredible story of how food shapes humanity

Learn about the intricate interplay between our genetic and physical makeup and the food we eat – join us on 9 December

Ig Nobel award

Teflon diet earns trio the 2025 Ig Nobel chemistry prize

The prizes that first make you laugh, then make you think reward more irreverent scientific ideas.

Butter cubes

How is carbon dioxide being turned into food in the lab?

Butter made from captured CO2 is the latest food item to make headlines, highlighting growing interest in this field