In The Science of Common Food Reactions, host Harith Iskander presents some simple science behind everyday breakfast tips. Among these great tips: Why drinking orange juice right after brushing your teeth tastes awful, how to remedy bitter coffee, and even how to tell if an egg is fresh or rotten. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Exploring the Science of Airline Food, host Harith Iskander shares why airline food tastes different from the meals we enjoy on the ground, explaining how the pressurized atmosphere inside a plane affects our senses of taste and smell, making food seem bland. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
Explore the five senses like never before! Dive into 10 fascinating BBC videos from shows like Got Science? and Secrets of Skin that uncover the amazing science behind how we see, hear, smell, taste, and touch. Students will discover why food tastes different on an airplane, how smell involves more than just the nose, why our eyes make emotional tears, how sound can change flavor, and how fingertips and smell receptors send powerful signals to the brain. It’s a fun, surprising look at the hidden connections between the brain and our everyday experiences.
The article "Why Cheese Tastes So Good ... and Smells So Strange!" from BBC's Science Focus explores why cheese is so delicious and sometimes smelly. It explains how bacteria and fungi change milk into cheese and create its unique flavors. The article also looks at why our brains crave cheesy foods and why we enjoy strange smells in cheese.
In Foods Dogs and Cats Should Avoid, host Harith Iskander discusses foods that are dangerous for pets, especially dogs and cats. For instance, chocolate contains theobromine, which is highly toxic to them, with dark chocolate being the most dangerous type. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In How Bacteria Spread From Surfaces to Food, host Harith Iskander explains why food dropped on the floor, no matter how quickly it's picked up, is covered in germs. Even if food is only on the floor for five seconds, bacteria and other harmful organisms can transfer to it. Learn how germs move from one surface to another, showing that our surroundings are always teeming with bacteria. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In What Happens in Your Brain When You Eat Spicy Food, host Harith Iskander explains how capsaicin, the chemical found in hot peppers, affects the brain. When you eat something spicy, capsaicin binds to pain receptors in your tongue, sending a signal to your brain that your mouth is "on fire." In response, your brain activates cooling mechanisms, like making you sweat. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Understanding Carbon Footprints, host Harith Iskander explores how foods contribute to global warming. Each stage of food production — from farming to packaging and delivery — uses energy and releases gases that affect the climate. Learn how different types of food, such as meats and vegetables, have different impacts on the environment and discover ways we can make more eco-friendly choices. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Breaking Through the "Runner's Wall", host Harith Iskander explores what happens when runners hit "the wall" during a marathon. This is when they feel like they can’t run any further. As runners exercise, their bodies use up energy from a type of sugar called glycogen. When glycogen runs out, the body starts to make lactic acid to protect the muscles from burning out. The trick to pushing past "the wall" is eating foods with carbohydrates before the race to keep energy levels up. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Science Behind Durian Fruit, host Harith Iskander celebrates a most unusual food. Known across South East Asia as the “king of fruits,” the durian is celebrated for its unique taste and nutritional benefits — though it’s also famous for its powerful smell! This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
The article "Diners Enjoy World’s First Restaurant Meal Made From Lab-Grown Meat" from BBC's Science Focus details a historic event where Singapore's 1880 restaurant served cultured chicken developed by Eat Just. This milestone in the food industry showcased a sustainable alternative to traditional meat, aiming to reduce environmental impact and animal slaughter.
The article "Can Eating Chili Peppers Help You Live Longer?" from BBC's Science Focus reveals research that links regular chili pepper consumption with lower chances of dying from heart disease, cancer, or any cause. Drawing from large-scale studies across several countries, the findings suggest spicy food could play a role in improving overall health.
In The Science of Common Food Reactions, host Harith Iskander presents some simple science behind everyday breakfast tips. Among these great tips: Why drinking orange juice right after brushing your teeth tastes awful, how to remedy bitter coffee, and even how to tell if an egg is fresh or rotten. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Exploring the Science of Airline Food, host Harith Iskander shares why airline food tastes different from the meals we enjoy on the ground, explaining how the pressurized atmosphere inside a plane affects our senses of taste and smell, making food seem bland. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
Explore the five senses like never before! Dive into 10 fascinating BBC videos from shows like Got Science? and Secrets of Skin that uncover the amazing science behind how we see, hear, smell, taste, and touch. Students will discover why food tastes different on an airplane, how smell involves more than just the nose, why our eyes make emotional tears, how sound can change flavor, and how fingertips and smell receptors send powerful signals to the brain. It’s a fun, surprising look at the hidden connections between the brain and our everyday experiences.
The article "Why Cheese Tastes So Good ... and Smells So Strange!" from BBC's Science Focus explores why cheese is so delicious and sometimes smelly. It explains how bacteria and fungi change milk into cheese and create its unique flavors. The article also looks at why our brains crave cheesy foods and why we enjoy strange smells in cheese.
In Foods Dogs and Cats Should Avoid, host Harith Iskander discusses foods that are dangerous for pets, especially dogs and cats. For instance, chocolate contains theobromine, which is highly toxic to them, with dark chocolate being the most dangerous type. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In How Bacteria Spread From Surfaces to Food, host Harith Iskander explains why food dropped on the floor, no matter how quickly it's picked up, is covered in germs. Even if food is only on the floor for five seconds, bacteria and other harmful organisms can transfer to it. Learn how germs move from one surface to another, showing that our surroundings are always teeming with bacteria. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In What Happens in Your Brain When You Eat Spicy Food, host Harith Iskander explains how capsaicin, the chemical found in hot peppers, affects the brain. When you eat something spicy, capsaicin binds to pain receptors in your tongue, sending a signal to your brain that your mouth is "on fire." In response, your brain activates cooling mechanisms, like making you sweat. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Understanding Carbon Footprints, host Harith Iskander explores how foods contribute to global warming. Each stage of food production — from farming to packaging and delivery — uses energy and releases gases that affect the climate. Learn how different types of food, such as meats and vegetables, have different impacts on the environment and discover ways we can make more eco-friendly choices. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Breaking Through the "Runner's Wall", host Harith Iskander explores what happens when runners hit "the wall" during a marathon. This is when they feel like they can’t run any further. As runners exercise, their bodies use up energy from a type of sugar called glycogen. When glycogen runs out, the body starts to make lactic acid to protect the muscles from burning out. The trick to pushing past "the wall" is eating foods with carbohydrates before the race to keep energy levels up. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Science Behind Durian Fruit, host Harith Iskander celebrates a most unusual food. Known across South East Asia as the “king of fruits,” the durian is celebrated for its unique taste and nutritional benefits — though it’s also famous for its powerful smell! This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
The article "Diners Enjoy World’s First Restaurant Meal Made From Lab-Grown Meat" from BBC's Science Focus details a historic event where Singapore's 1880 restaurant served cultured chicken developed by Eat Just. This milestone in the food industry showcased a sustainable alternative to traditional meat, aiming to reduce environmental impact and animal slaughter.
The article "Can Eating Chili Peppers Help You Live Longer?" from BBC's Science Focus reveals research that links regular chili pepper consumption with lower chances of dying from heart disease, cancer, or any cause. Drawing from large-scale studies across several countries, the findings suggest spicy food could play a role in improving overall health.