EitFood EU

This activity has received funding from EIT Food, the Innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the horizon 2020, the EU Framework Programme for Research and Innovation

Discover: Chemistry of Food

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Chemistry of Food
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AI and the Future of Flavour

AI and the Future of Flavour

Artificial intelligence helps us learn what we actually like

Annabel Slater|Jan 05, 2021
Are “Natural Foods” Better For You? | Opinion

Are “Natural Foods” Better For You? | Opinion

What does “natural food” even mean?

Lottie Bingham |Sep 21, 2020
The Secrets of Wasabi

The Secrets of Wasabi

You might never have tasted the real thing

Annabel Slater|Aug 19, 2020
The Chemistry Behind the Fermentation of Yogurt

The Chemistry Behind the Fermentation of Yogurt

What's the science behind yogurt fermentation?

Carolina Moyano |Jul 08, 2020
Sourdough Starter: How it Works

Sourdough Starter: How it Works

The chemistry behind your sourdough starter

Sedeer el Showk|Jul 06, 2020
Using Honey as a Medicine

Using Honey as a Medicine

The science behind active honey.

Tim Angeloni|Jun 09, 2020
Amino Acids | The Building Blocks of Protein

Amino Acids | The Building Blocks of Protein

What are they good for?

Lynn Liu|May 04, 2020
Coffee Roasting & Harvesting | Techniques for Flavour

Coffee Roasting & Harvesting | Techniques for Flavour

Discover how coffee is sourced, harvested and roasted

Oliver Fredriksson, Thomas Enright|Apr 13, 2020
Why are some egg yolks so orange?

Why are some egg yolks so orange?

Cracking the colour of egg yolks

Annabel Slater|Mar 23, 2020
Dehydrating Food | How It Works

Dehydrating Food | How It Works

Ancient practices in the modern world

Keeren Flora |Feb 19, 2020
Soy Sauce | How It’s Made

Soy Sauce | How It’s Made

Learn more about this ancient condiment!

Samanta Oon |Nov 27, 2019
Why is Himalayan Salt so Pink?

Why is Himalayan Salt so Pink?

Does it do us any good?

Lottie Bingham |Sep 03, 2019
The Science Behind Salt

The Science Behind Salt

How did it come to be added to food in the first place?

Lottie Bingham |Aug 07, 2019
Perfectly Ripe Fruits | How Do They Do It?

Perfectly Ripe Fruits | How Do They Do It?

How do we find perfectly ripe fruit in the supermarket?

Kelly Oakes|Jul 30, 2019
Food on Ships | Secrets to Preserving Food

Food on Ships | Secrets to Preserving Food

What did sailors used to eat?

Annabel Slater|Jul 29, 2019
Kimchi & Kombucha | How It’s Made

Kimchi & Kombucha | How It’s Made

Everything you need to know about fermentation.

Kelly Oakes|Jun 25, 2019
How Cooking Affects the Nutrients in Your Food

How Cooking Affects the Nutrients in Your Food

Cooking doesn't only change the taste.

Kelly Oakes|Jun 05, 2019
Coffee Brewing | The Science Behind the Make & Taste

Coffee Brewing | The Science Behind the Make & Taste

What's behind coffee's flavour?

Aran Shaunak|May 28, 2019
Sourdough | History Rises Again

Sourdough | History Rises Again

How ancient is your sourdough?

Annabel Slater|May 15, 2019
How to Get the Most Goodness From Your Garlic

How to Get the Most Goodness From Your Garlic

Should you mince, slice or crush your garlic?

Lottie Bingham |May 13, 2019
When Honey is Good & Ready

When Honey is Good & Ready

Can honey go bad?

Marie Lödige|Apr 09, 2019
How to make ice cream with dry ice

How to make ice cream with dry ice

|Nov 28, 2018