SciViD Collection: Food & Culinary Science

SciViD: Food and Culinary Science is a collection of video preprints on the science behind what we eat and how we prepare it. It invites food scientists, chemists, biotechnologists, chefs and educators to share work at the intersection of culinary practice, chemistry, nutrition and food engineering as video papers, experimental demonstrations and visual explanations. Items in this collection are preprints: they are checked against a posting checklist (verified references, clear status labels and disclosed AI use), but they are not peer reviewed.

​

The collection covers the molecular mechanisms of cooking, food structure and rheology, flavor chemistry, fermentation, thermal processing, preservation, sensory evaluation and sustainable food production, as well as emerging areas such as cultivated meat, plant-based protein structuring, nutrigenomics and food safety technologies. Items do not give medical or dietary advice: any health-related claim must cite its evidence, and any experiment shown must include safety notes.

​

For authors, posting is free. Each item receives a SciViD identifier and a version number and is labeled “Preliminary · Not peer reviewed”; later versions are added with a dated note of changes. Authors who need a DOI can deposit the final version in an open repository such as Zenodo, using the same title and author list and linking to the SciViD page; the SciViD page then shows both identifiers. SciViD does not arrange DOIs for work by authors under 18. SciViD Studio offers free templates for turning your own manuscript into a video; any synthetic voice or AI-generated footage must be disclosed.

​

For readers and viewers, the collection offers a visual way into the science of the kitchen, from Maillard reactions and enzymatic browning to emulsification and cryogenic freezing. Because items are not peer reviewed, please treat them as preliminary work and check the cited sources before relying on their results.