Instant Genius

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Food science: Why fermentation is the future of food Apr 06, 2025

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Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein.

In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London.

He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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The science behind the stunning phenomenon of the Northern Lights Apr 03, 2025

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The Northern Lights are surely one of the most awe-inspiring phenomena anyone can be lucky enough to witness occurring on planet Earth. But how exactly do solar winds breezing out of the Sun and hitting our planet’s atmosphere create the enchanting phosphorescent display that dances across the night sky?

In this episode we speak to Tom Kerss an aurora chaser, astronomer and author of the book Northern Lights: The definitive guide to auroras about the science behind the breathtaking phenomenon of the Aurora Borealis.

He tells us how the colours of the Northern Lights are created by particles ejected from the Sun hitting the Earth’s magnetic field, how auroras also exist on other planets within the Solar System and talks us through the many things we can learn from studying this fascinating cosmic phenomenon.

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Food Science: How to become an expert baker through science Mar 30, 2025

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Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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The biggest unsolved mysteries of the quantum realm Mar 28, 2025

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This year quantum physics celebrates its 100th anniversary. And while we’ve made great progress in understanding its many intricacies and quirks, it’s likely that quantum behaviour will continue to fascinate and beguile scientists around the world for years to come.

In this episode we speak to Prof Jim Al-Khalili, a theoretical physicist based at the University of Surrey, author of several best-selling books and the long-time presenter of BBC Radio 4’s The Life Scientific.

He tells us about the many disagreements that have surrounded quantum theory over the past century, how the theory raises deep scientific and philosophical questions about the nature of reality itself, and why we still have so much to learn.

Watch the episode here.

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Food Science: The fascinating science of cheesemaking Mar 24, 2025

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Whether it’s the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties?

In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel.

She tells us about the process that leads to milk becoming cheese, why we shouldn’t be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull’.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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How birds’ bizarre mating rituals have played a key role in their evolution Mar 21, 2025

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Be it the extravagant displays of peacocks fanning their tails, the beautiful, complex song of nightingales or the meticulous art installation-like structures built by bouwerbirds, the animal kingdom filled with a huge variety of fascinating mating rituals.

But more than being mere quirks of evolution, these behaviours play a significant role in driving the process itself.

In this episode, we catch up with science writer and best-selling author Matt Ridley to talk about his latest book, Birds, Sex and Beauty: The Extraordinary Implications of Darwin’s Strangest Idea.

He tells us about the runaway processes that have led to the development of these flamboyant displays and behaviours, why choosing a mate may well be a popularity contest, and why it’s so important to give birth to sexy sons.

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Food Science: How eating chocolate boosts your brain, heart and gut health Mar 17, 2025

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Chocolate has a reputation. It is sugary and bad for you. But in its purest form, it can be beneficial to your health. As part of our Food Science series, we spoke to Megan Povey, a physicist at the University of Leeds who specialises in food processing. They explain how chocolate is made, the benefits it can have on your health and what separates good and bad chocolate.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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Why OCD is a serious, debilitating mental condition, not just a need for cleanliness or order Mar 14, 2025

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We all experience distressing or intrusive thoughts at some point in our lives but for around two to three per cent of us these can be incredibly difficult to ignore and can begin to have a significant debilitating effect on our lives. Clinically this is known as obsessive compulsive disorder or OCD – a condition that many of us will have heard of but few understand.

In this episode, we speak to Dr Marjan Biria, a psychologist and neuroscientist based at University College London.

She tells us about some common obsessions and compulsions experienced by those with OCD, why thoughts are not actions and why people who say they are ‘a little bit OCD’ because they like cleanliness or order are significantly misunderstanding the condition.

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How truth and honesty are key to tackling the climate crisis Mar 10, 2025

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Despite decades of international climate summits, the ongoing work of various campaign groups and open letters signed by some of the world’s most prominent scientists highlighting the crucial need for action, carbon emissions, biodiversity loss and sea level rises are still going up across the globe. So, what are we getting wrong?

In this episode, we speak to leading researcher and author Mike Berners-Lee about his latest book A Climate of Truth, Why We Need it and How to Get It.

He argues that truth and honesty are key if we are to avert what he refers to as the climate polycrisis. Facts and data need to be reported frankly and clearly, policymakers and business leaders need to be held to higher standards of honesty and when it comes down to it, we can all make a difference by educating ourselves, questioning the information we’re presented with and, ultimately, voting with our wallets.

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How to combat uncertainty in a post-truth world Mar 07, 2025

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These days we’re bombarded with information and claims that purport to explain almost every conceivable aspect of our lives, be it down to the bold assertions made by policymakers, the confidence of anonymity afforded by social media or just our natural human inclination to be fooled by a well-spoken know-it-all. But exactly who are the people making these claims, how do they reach their conclusions, and really, can anyone ever actually be certain about anything?

In this episode, we catch up with the statistician, epidemiologist and author Adam Kucharski to take about his latest book Proof, The Uncertain Science of Uncertainty.

He tells us how Abraham Lincoln’s background as lawyer led him to study the nature of proof beyond reasonable doubt and how it helped him to win his presidency, how picking holes in previous logical thinking enabled Albert Einstein to discover some of his greatest theories, and what the COVID pandemic taught us all about the value of scientific rigour and evidence-based conclusions.

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