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Getting down to the molecular level.
Getting down to the molecular level with our Food. Join us at FoodUnfolded as we explore the properties of our food and the impacts they have on our everyday life.
What makes ultra-processed foods so appetising?
Should we worry about them?
Unpacking the mysteries of E-numbers
Can texture really make foods taste better?
The dark side of the lucrative spice
Could this white food colouring be harming our health?
How do microwaves actually work?
4 Steps to make cheese
Tip #1: Let's not obsess.
Just how do you make 'instant coffee'?
We love it - but can you get too much of a good thing?
Colour changes how we experience food.
Artificial intelligence helps us learn what we actually like
What does “natural food” even mean?
You might never have tasted the real thing
What's the science behind yoghurt fermentation?
The chemistry behind your sourdough starter
The science behind active honey.
What are they good for?
Discover how coffee is sourced, harvested and roasted
Cracking the colour of egg yolks
Ancient practices in the modern world
Learn more about this ancient condiment!
Does it do us any good?
How did it come to be added to food in the first place?
How do we find perfectly ripe fruit in the supermarket?
What did sailors used to eat?
Everything you need to know about fermentation.
Cooking doesn't only change the taste.
What's behind coffee's flavour?
How ancient is your sourdough?
Should you mince, slice or crush your garlic?
Can honey go bad?
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