This week's programme in the series on Man and Science today.

In the next year or two we can expect to be able to buy chicken, lamb or beef for a fifth of the present price. This is because it will be made out of fungus.
Food technology is making tremendous strides; it's brought us the era of instant moussakas and frozen fried bread. But what else does it bring? What does it do to the taste of the food we eat, and, most important, what will it do to our health?

Tonight's programme looks at the people who will bring us tomorrow's foods and flavours. Beyond the supermarket we see hundreds of scientists at 'war' with one another, using machines to measure the noise of a rival company's crisps or the viscosity of a tomato ketchup.

Is it adding to food and to life's quality? Is it likely to provide economic advantages in the future to us the consumers? Or is it allowing its technology to run mad?
('I've heard of hot competition, but a soya bean is ridiculous!': see page 3)