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

What is Molecular Gastronomy?

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

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

Molecular gastronomy was developed, in order to understand the different sciences that goes into cooking. It takes into notice 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 know how how molecular gastronomy is taking modern methods and techniques of cooking to greater heights. World Food Day, 2019, shall delve into the the making of food items by using science as an effcient tool and work on fabricating it into a everyday routine.

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

How Indian chefs are infusing scientific techniques to improvise food standards

Indian chefs are exploring more into the science that goes into making food as well as the 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 the way, one perceives the food item, either by its mere sense of presentation or taste. Indian chefs are trying to blend in, in accordance with molecular gastronomy giving an edge to any dish.

How chemicals affect the food

It not only investigate into the making but also the texture, ingredients, forms and presentation skills which results in a dish which is not only appealing but also appetizing. Indian cuisine is trying to involve molecular gastronomy 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 made by using traditional methods is trying to be in par with science. Indian cuisine is trying to incorporate different scientific processes which will help in taking the food standards a notch higher.