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Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of molecular gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the development of this field and its impact across the food sector.
Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3