World Food Day is observed on October 16. And while everyone is exploring newer forms of foods and cuisines, it is also necessary to kw about a new kind of cuisine that comes out of molecular gastromy. An invative yet simple approach towards food science, molecular gastromy is a subdiscipline of food science that seeks to investigate physical and chemical transformations of ingredients happening while cooking.

What is Molecular Gastromy?

Molecular gastromy is new 'food science' and is booming in food industry. Molecular gastromy is a contemporary food science discipline. Cooking, as a category is categorised into three different s accordingly; artistic, social and technical. Molecular gastromy taps into category of technical when it comes to cooking. 

Re: https://www.republicworld.com/lifestyle/health/superfoods-here-are-five-food-items-you-should-include-in-your-diet.html

Molecular gastromy was developed, in order to understand different sciences that goes into cooking. It takes into tice as to how different yet some inexplicable processes of science finds its place when it comes to cooking different food items. Indian cuisines are trying to blend in, with modern food sciences to integrate a much more scientific way of cooking. This World Food Day, get to kw how how molecular gastromy is taking modern methods and techniques of cooking to greater heights. World Food Day, 2019, shall delve into making of food items by using science as an effcient tool and work on fabricating it into a everyday routine.

Re: https://www.republicworld.com/lifestyle/food/world-food-day-visit-se-indian-cities-famous-for-its-food.html

How Indian chefs are infusing scientific techniques to improvise food standards

Indian chefs are exploring more into science that goes into making food as well as science that plays an important role in processing and consuming those food items. It is a fact that by integrating different and modern methods into cooking can change way, one perceives food item, eir by its mere sense of presentation or taste. Indian chefs are trying to blend in, in accordance with molecular gastromy giving an edge to any dish.

How chemicals affect food

It t only investigate into making but also texture, ingredients, forms and presentation skills which results in a dish which is t only appealing but also appetizing. Indian cuisine is trying to involve molecular gastromy like carbon dioxide acting as a source to produce foam, liquid nitrogen used for freezing, using ultra-sound to achieve refined results when it comes to dressing, using sugar substitutes, food enzymes, etc.

Science plays an integral part when it comes to modern food making. Indian cuisine which is mostly me by using tritional methods is trying to be in par with science. Indian cuisine is trying to incorporate different scientific processes which will help in taking food standards a tch higher.