Ever wondered why a perfectly crisp chip feels so satisfying? Or why creamy desserts melt in a way that feels almost emotional? In this episode of The Food Chemistry Show, we dive into the science behind texture — the hidden language of food that speaks directly to your senses.

From crunch that triggers pleasure signals in your brain to creaminess that balances flavor and fat perception, we’ll uncover how sound, structure, and chemistry come together to create that irresistible bite.

Tune in for a delicious mix of food physics, sensory science, and culinary storytelling — because taste isn’t just about flavor; it’s about how food feels. 🍽️

Step into the world where mixology meets chemistry. 🍸 In this episode, we dive into the art and science of cocktails—unpacking the balance of flavours, the role of acidity and sweetness, and why certain spirits blend so perfectly together. From the molecular tricks behind foams and smokes to the cultural stories hidden in classic drinks, this conversation stirs up both knowledge and inspiration. Whether you’re a curious beginner or a seasoned bartender, you’ll leave with a fresh appreciation for the craft of cocktails—and maybe even a new recipe to try tonight.

Ever squinted at an ingredient list and wondered what all those additives really are? In this episode of "The Food Chemistry Show," we go "Behind the Label" to uncover the science of food additives – their purpose, safety, and their controversies. Plus, explore the topic interactively! Dive deeper into specific additives, navigate key concepts at your own pace, and test your knowledge with the companion web experience - https://foodchemistry.tiiny.site. Listen now!!

From the chemistry of fermentation to the science of vitamin absorption, food is a complex and fascinating subject. This week, we sit down with Food Nutrition Expert Dr. Preeti Talreja to unravel the mysteries of food chemistry and its direct impact on your nutrition. Learn practical tips for optimizing your cooking methods to maximize nutrient retention, understand the role of food processing on health, and discover how to make informed choices for a healthier lifestyle. Dr. Talreja's insights will empower you to take control of your diet and make every meal count."Food is not just a Fuel, It's a Powerful Tool"

In this episode of the Food Chemistry Show, we explore the fascinating science behind one of the world's most popular beverages: COFFEE. From the bean to the cup, coffee undergoes a series of complex chemical reactions that contribute to its unique flavour, aroma, and stimulating effects.

We'll start by discussing the roasting process, where green coffee beans transform into the fragrant brown beans we recognize. We'll explore the Maillard reaction and caramelization, two key chemical processes that create hundreds of flavour compounds.

Next, we'll delve into the key chemical compounds found in coffee, including caffeine, acids, and volatile organic compounds. We'll discuss how these compounds contribute to coffee's bitterness, acidity, and aroma.

Finally, we'll examine how different brewing methods affect coffee's chemical composition and how our taste buds and olfactory receptors perceive its complex flavour.

So, whether you're a coffee aficionado or simply curious about the science behind your favourite beverage, this episode will enlighten and entertain you.

Dive into the mysterious chemical Cholesterol and discover it's relation with Parkinson's disease and Heart diseases. Also, dive into a unique experiment conducted by a Harvard student defying the science behind Cholesterol. It's me dude_chemistry bringing to you the new food chemistry podcast!!

Credits- Tejas Patel

Cited from- Serum Cholesterol Levels and The Risk of Parkinson's Disease, an Abstract

American Journal of Epidemiology, Volume 164, Issue 10, 15 November 2006,

Pages- 998-1002.