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.

A cup of espresso with some coffee beans

Webinar

From bean to brew: the chemistry behind the perfect cup of coffee

By

Discover the chemistry behind the aromas and flavours of one of the world’s favourite beverages

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

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

Webinar

Rising to the occasion: the chemistry of Easter breads

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

Food safety

Orange soda

Are food colour clashes worth the worry?

Calling artificial colours ‘petroleum-based poisons’ plays to popular fears, not necessarily evidence

Sweets on a blue background

Explainer: Why is the US eliminating synthetic food dyes?

What’s the evidence for harm, and how does the US approach compare internationally

Women smelling a glass of white wine and grimacing

‘Living biosensor’ lights up to detect wine spoilage in real time

Genetically modified bacteria glow in high levels of acetic acid, a common signal that wine has gone bad

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

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

Women smelling a glass of white wine and grimacing

‘Living biosensor’ lights up to detect wine spoilage in real time

Genetically modified bacteria glow in high levels of acetic acid, a common signal that wine has gone bad

A cup of espresso with some coffee beans

From bean to brew: the chemistry behind the perfect cup of coffee

Discover the chemistry behind the aromas and flavours of one of the world’s favourite beverages

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

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

Food processing

Orange soda

Are food colour clashes worth the worry?

Calling artificial colours ‘petroleum-based poisons’ plays to popular fears, not necessarily evidence

Sweets on a blue background

Explainer: Why is the US eliminating synthetic food dyes?

What’s the evidence for harm, and how does the US approach compare internationally

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