Food science in all BBC programmes
Who makes sure our food is safe and how? A report on Britain's food safety net.
Meet the medical students and doctors who want more training on diet and nutrition.
Sheila Dillon discovers why fermentation is the catalyst for a delicious revolution.
Exploring the world of additives, from fruity sherbert to ultra-processed-food flavourings
Sheila Dillon and an expert panel discuss the role of food additives in our everyday lives
Sheila Dillon investigates the food lives of people surviving on the basic state pension.
Simon Parkes meets the people trying to come up with food ideas for the future.
A profile of the people coming up with radical ideas for food in the UK.
Dan Saladino takes part in a gruelling food study aimed at predicting his optimum diet.
Following years of reporting on UK chicken scandals, Dan Saladino looks at the latest.
Dan Saladino heads to Tennessee to meet the fermentation teacher and writer Sandor Katz.
Dan Saladino has a practical fermentation masterclass with writer and teacher Sandor Katz.
Sheila Dillon asks how food manufacturing has changed to create more 'natural' ingredients
Sheila Dillon on an ancient, mysterious yet essential food-making process - fermentation.
Can science help us cook better? Dan Saladino asks Heston Blumenthal and Raymond Blanc.
Sheila Dillon explores the science of maturation and transformation in food and drink.
Sheila Dillon is joined by Harold McGee to answer listeners' food queries.