1. Nutritious and delicious molecules -- 2. Food materials and structures -- 3. Journey to the center of our food -- 4. From farm to cells and back -- 5. A pinch of mathematics -- 6. Nutritional and culinary thermodynamics -- 7. Between brain and cell -- 8. Culinary technologies and food structures -- 9. The pleasure of eating -- 10. The empowerment of chefs -- 11. The science that fascinates chefs -- 12. Healthy habits -- 13. Final comments.