Roberto Abraham Scaruffi

The science of delicious

Colour, sound and shape are just as important as sugar and salt in determining how food tastes. But why do senses combine in our brains - and will a red light bulb really make cake sweeter? In the first of our new series Brain Waves, supported by SEAT, we put food under the microscope to see how science can manipulate flavour.

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"I wanted to learn more about how the other sensory inputs can change the way you experience food"   Tamal Ray, food writer and Great British Bake Off finalist, meets psychologist Charles Spence and chef Jozef Youssef to learn about the science of taste.

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