TV Show Food Science Illustrations - Top Chef Masters & Warehouse 13 - Ioana Urma
Viscosity Illustration

TV Show Food Science

These food science illustrations were created for and featured in Bravo’s Top Chef Masters “Blinded Me With Science” Episode. The food science topics are Viscosity, Emulsion, Elasticity, Maillard Reaction, and Acidity.
Though used as Hollywood backdrops, they are neither flimsy nor fake, but both educational and scientifically correct, using molecular diagrams to explain the concepts.

Food Science Illustration

  • + Bravo TV’s Top Chef Masters “Edible Science” Ep., 6/2011
  • + SyFy Network’s Warehouse 13 “Endless Wonder” Ep., 9/2012

Exhibits

  • + “What’s Cooking in the Shine Dome”, Australian Academy of Science, Acton, Australia, 8/2011
  • + National Science Week, Presented by ScienceFare, Victoria, Australia, 8/2012

 

  • + “Theory, Food Meets Science at OMSI”, Oregon Museum of Science & Industry, Portland, OR, 12/2012-1/2013
Viscosity Illustration on Top Chef Masters
These food science illustrations were created for and featured in Bravo’s Top Chef Masters “Blinded Me With Science” Episode. The food science topics are Viscosity, Emulsion, Elasticity, Maillard Reaction, and Acidity.
Emulsion Illustration
Emulsion Illustration on TV/Top Chef Masters
The illustrations were developed independent of the show, but with the knowledge that they were intended for a general TV audience and for the high school students featured in the show. The amount of information displayed was based on an intuitive guess as to how long the camera would span over the images and on the level of science taught in high school.
Though used as Hollywood backdrops, they are neither flimsy nor fake, but both educational and scientifically correct, using molecular diagrams to explain the concepts.
Elasticity Illustration
Elasticity Illustration on TV/Top Chef Masters
The colors are based on food colors. The prints were as bright as the designs. They look darker/duller on the show because of the lighting and mode of transmission.
The illustrations were developed independent of the show, but with the knowledge that they were intended for a general TV audience and for the high school students featured in the show. The amount of information displayed was based on an intuitive guess as to how long the camera would span over the images and on the level of science taught in high school.
Maillard Reaction Illustration
Maillard Reaction Illustration on TV/Top Chef Masters
Maillard Reaction Illustration on Warehouse13
The colors are based on food colors. The prints were as bright as the designs. They look darker/duller on the show because of the lighting and mode of transmission.
Acidity Illustration
Acidity Illustration on TV/Top Chef Masters

Work/Credits

Illustrations & Science Research: Ioana Urma. Science Advisors: Stanford PhD candidates Kevin Miklasz (main advisor) and Julia Stewart, with TV show guest scientists Heidi Bednar (Viscosity), Augustine Urbas (Emulsion), Carlin Hsueh (Elasticity), Michael Klopfer (Maillard Reaction), & Carolyn Tepolt (Acidity).