Dr Emma Davies
Dr Emma Davies is a science writer and editor with a PhD in food chemistry from the University of Leeds. She writes about all aspects of chemistry, from food and the environment to toxicology and regulatory science.
Recent articles by Dr Emma Davies
Are negative-calorie foods real?
Often touted as having zero, or even 'negative-calories', celery does indeed contain calories so it isn't a magical weight-loss food.
What's the world's oldest cheese?
The oldest cheese samples that survive today were found in the necks of Bronze Age mummies in China
Could I brew alcohol in my body?
It's possible to brew alcohol in your gut if you have auto-brewery syndrome (ABS), which can make you appear drunk without having a drink.
Should I be eating leftover carbs as I get older? | The secret super carb: How 'resistance starch' can transform your gut health
Whatever age you are, this group of foods is a must in your diet
What makes the Mediterranean diet so good for us?
Why simple changes to your everyday meals can be the path to better health.
When's the best time to salt a steak?
One of the great questions of our time, answered.
How to prime your hunger hormones to avoid over-indulgence this Christmas
Breakfast or no breakfast on Christmas day?
What caused the Kentucky Meat Shower?
It's raining meat! Hallelujah!
Is it true there are ground-up cockroaches in packets of pre-ground coffee?
Fancy a cup of roach? Sorry, joe. A nice cup o' joe.
Here's what Olympic gold medals are actually made from
And why do Olympians bite them?
Here’s why sand doesn’t stick to Olympic volleyball players
The hidden science of beach volleyball.
How much cheese is too much cheese?
Your stomach is likely to tell you when you have reached peak cheese, but is there an exact measure of how much is too much?
Why do I love spicy food, when it doesn’t always love me? What can I do?
Can you handle the heat?
Why does melted cheese taste so good?
Another round of cheese on toast, please.
Is water actually wet? Scientists aren't sure
We dive into the surprisingly deep scientific debate.
The world’s largest pumpkin is ridiculously large… But is far from its biological limit
Pumpkins keep getting bigger thanks to time spent in cell division, specialised tissue, and selective breeding.
Why are strawberries red?
Strawberries are packed with antioxidants, which may reduce the risk of certain diseases. The redder the berry, the more antioxidants it has.
Why is salty food so satisfying?
Salt is a flavour enhancer and is used in highly processed foods which are satisfying to eat.
Should I eat dessert with breakfast to help me diet?
Eating a high carbohydrate and high protein breakfast may help you lose weight, according to some studies.
What are trovants?
The staggering science behind trovants, the rocks that can grow, move – and reproduce.
Simple ways to avoid an afternoon slump, according to science
Food coma, anyone?
Why do I feel fine up to lunchtime, but as soon as I’ve finished eating, I’m suddenly ravenous?
The type of foods you're eating plays a big part.
What is freezer burn, and should you still eat the food?
When your food goes from frozen to fossilised. Should you risk it?
Where should you store your eggs?
Are you storing your eggs wrong?