Some of the worst diseases in the world are caused by viruses. SARS, AIDS, and Avian Bird flu are all caused by these strange pathogens that constantly mutate and change to better attack us. Viruses cause about 75% of all food poisoning. This video examines what virsus are, how they cause disease, and how we can keep them out of the food chain. It discusses prions, small molecules that make subtle changes to the way cells function, and how they caused...

This program explores the science behind cryogenic freezing and how it is being used to ensure that frozen fish tastes almost as good as fresh. It also visits a gelato factory to learn how and why humans are hard-wired to desire junk food.

In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak. They also discuss the science of gluten in slow fermentation...

This video emphasizes the importance of agricultural research and innovation in being able to feed the world in an organic and environmentally friendly manner.

This video discusses the difference between sell-by dates and pull-by dates on food.

This vdieo discusses basic food safety.

A common myth is that the greatest "chemical poisoning" risk associated with eating is residual pesticides, but modern science tells us that this is an infinitesimally tiny risk and that there is a far greater danger of being poisoned by a chemical naturally occurring in a vegetable or meat. Countless plants and animals contain natural toxic chemicals that are highly dangerous to humans. This video talks to people who innocently consumed one of these...

Bacteria are everywhere. Most of them are good for you but there are also some that can kill you. Every year thousands of people come down with food poisoning from one species of bacteria alone – campylobacter. Typically found on raw chicken, campylobacter can be easily killed by heating but many people make the mistake of contaminating their cooking implements in the cooking process and transferring it onto a meal about to be eaten. This video...

Our modern day food preparation techniques are the result of thousands of years of experimentation, people falling sick, and people dying from food poisoning. This video looks back over the history of humans eating food, what has been eaten and how people managed to survive in spite of the risks. It also looks at how the food world has changed in the last 50 years and what has sparked some of these changes.

In this new series scientist Prof Alice Roberts, Chef Tom Kerridge, and journalist Sean Fletcher are keen to improve your cooking, your health and your bank balance by dishing up the plain facts about our food. Chef Tom Kerridge is on a mission to improve our cooking skills one dish at a time. He responds to the public's kitchen disasters. This time he's in Poole and Weymouth to help viewers who have problems cooking fish and poached eggs. Tom also...