SciVid: Food & Cooking Science

SciVid Journal: Food & Cooking Science is a peer-reviewed visual journal dedicated to exploring the scientific principles behind what we eat and how we prepare it. This section of SciVid invites food scientists, chemists, biotechnologists, chefs, and educators to present research and discoveries at the intersection of culinary arts, chemistry, nutrition, and food engineering — transformed into compelling video papers, experimental demonstrations, and visual explainers.

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Topics include the molecular mechanisms of cooking, food structure and rheology, flavor chemistry, fermentation science, thermal processing, preservation techniques, sensory evaluation, and innovations in sustainable food production. It also covers emerging areas such as lab-grown meat, plant-based protein structuring, nutrigenomics, and food safety technologies.

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Authors benefit from SciVid’s unique multimedia publishing format, where accepted peer-reviewed manuscripts are turned into narrated video papers with full citation metadata, DOI registration, and open-access distribution. This not only enhances the visibility and educational value of their work but also makes complex scientific processes in food research accessible to a global audience.

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For educators, culinary scientists, and the curious public, SciVid: Food & Cooking Science delivers an immersive and evidence-based journey into the kitchen lab. Through high-definition visuals and step-by-step animations, it reveals the hidden science behind common techniques and cutting-edge innovations alike — from Maillard reactions to cryogenic freezing, from emulsification to enzymatic browning.

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SciVid bridges the gap between experimental food science and culinary creativity—turning research into an engaging format that inspires learning, experimentation, and innovation.