Get a look at how your favourite ice cream treats are made at Chapman’s Ice Cream factory.

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Senior Cake Designer, and Pastry Chef of the bakery. I manage the family bakery alongside my mom, specializing in varieties of cakes, custom cakes, and fusing the North American culture with traditional Filipino flavours and goods. I also handle all inventory of the bakery, deliveries, and liaising with suppliers, as well as overseeing employee performance and outsourcing to local marketing.

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What's tasty, abundant and high in protein? Bugs! You may feel icky about munching on insects, but they feed about 2 billion people each day. They also hold promise for food security and the environment. (4:51 min.)

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No matter how you feel about tofu, you’ll probably think it’s pretty neat once you hear how it’s made!

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This video, produced for the Breakthrough Junior Challenge 2016, puts forward a surprising explanation for how humans became so intelligent. And it all has to do with cooked meat. (5:00 min.)

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Marc Fiume, one of our DNA Day experts, answers the question, “Is our preference for food affected by our DNA?”

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Becoming a Registered Dietitian and Sports Dietitian has been one of the most rewarding things in my life. Being able to help people live a healthier and more active lifestyle while making a living is indescribable.

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If junk food is so bad for you, why does it taste so good? It’s partly because humans have evolved to crave foods high in sugar, salt and fat. But it’s also because junk food is engineered to exploit these cravings.

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This ChemMatters episode explains the science behind calories and nutrition facts labels. Find out how scientists first determined the calorie content of food in the 1800s, and how fat, protein and carbohydrate levels on nutrition facts labels are found today. (6:11 min.)

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Ever wondered how Caramilk bars are made or why dogs can't eat chocolate? In celebration of World Chocolate Day (July 7), we've pulled together CurioCity's top resources on the science of chocolate and sugar.

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