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The Science of Food

February 26, 2025

Caffeine: The science behind the buzz

Discover the science of caffeine: how high bioavailability, blood-brain barrier passage, and adenosine receptor blocking power your daily coffee buzz. Continue reading

caffeine, chemistry, coffee, health, plants, sleep, solubility

caffeine, circadian rhythm, coffee, food science, health, mental-health, sleep, wellness

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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Recent Posts

Ramen and Race Relations
Absinthe: Does The Green Fairy Have No Clothes?
How To Cook Fish
How To Stay Healthy In a Salty World
Do We Love Mum’s Cooking Because She Made Us as Well as Dinner?
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Helminths Exposed: Inside the Sometimes Gross World of Food Borne Parasites
Phylloxera: The American Grape Vine Pest That Almost Ruined My Saturday Nights
Vanilla II: The Curing and the Chemistry
Vanilla I: Botany and Bad Behaviour
The Brassica: Cabbage, Broccoli and Other Childhood Nemeses
Why is Kobe Beef So Good?
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Custard, Avgolemono and Carbonara: The Science of Using Eggs to Thicken Sauces
The Microbiome II: Every Microbiome Is Happy in Its Own Way
The Microbiome I: A New World is Discovered
Acids, Cooking and Inconvenient Corpses.
Darwin, Lamarck and the Murder Scientist
Genes, Gluttony and Gout
Food Science Book
Egg whites: The art and science of edible foams
Quick Bite: New research lets us know who to thank for our chocolate
Mad honey or how the Poison King and some bees outwitted the Romans
Quick Bite: Can an asthma drug really protect people from food allergies?
Quick Bite: New research shows what was on the menu 2 million years ago
Aphrodisiacs: Can food make you sexy?
Quick Bite: You say tomato, I say potato
Hunger games: Why we get hungry and why we overeat
Quick Bite: Ultra-processed foods give you lung cancer? Maybe not
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Bacterial growth or how not to kill your dinner guests
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What are ultra-processed foods and why are they coming to get me?
Everything you ever wanted to know about cream (the food not the band)
Everything you think you know about nutrition is probably wrong
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Quick Bite: How salt enhances the flavour of our food
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Starch and Gelatinisation in Everyday Cooking: The Science of Thickening
The Science of Pasteurisation: Raw Milk Safety vs. Health Claims
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Caffeine: The science behind the buzz
The Science of Beer Fermentation: Biochemistry, Malting & Brewing Chemistry
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Understanding Emulsions II: Mayonnaise and The Science of Emulsification
Mastering the Science of Sugar: From Simple Syrups to Caramel
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Understanding Emulsions I: The Science Behind Your Favourite Sauces
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