With the recent horsemeat scandal fresh in our minds, the team ask how much we really know about what's on our dinner plate, and investigate the surprising world of food technology.
Maggie finds out how scientists use DNA to identify what is in ready meals, and why the horsemeat scandal wasn't detected earlier; and she asks how much of our food is actually a product of the chemistry lab.
Liz investigates how flavour scientists have been fooling our taste buds for years, and finds out what makes meat taste of meat; while Jem explores the science of suspended animation that keeps old food looking deceptively fresh on the shelf.
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