Technology is, without a doubt, an essential part of our daily lives. Thanks to advances in science and technology over the last few decades, many innovations have been created: from the personal computers we know today, to foods, targets of various studies and innovations, such as molecular gastronomy, for example. Without all that, the world would be completely different – most likely, a more difficult one – because it is one of the principles of technology: automating processes and making life simpler. And it’s also not surprising that technology and science have come so strongly to another essential part of human life: food!
Gastronomy is strongly influenced by natural sciences such as chemistry and physics. This is already widely studied and commented on, including in cooking shows, since it is necessary to exactly dose the ingredients to make the dish perfect for consumption. But now, another field attracts the attention of scientists working with technology: the so-called “molecular gastronomy”.
One of the novelties involving science, technology and cuisine, molecular gastronomy aims to modify foods, without leaving aside confectionery accessories and molecular products. It is basically the result of modifications made to foods to present them in different ways, in addition to also influencing the flavor and even the creativity of the dishes.