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.
Why a molecular gastronomy?
To understand the importance of molecular gastronomy, it is very important to look to the past. Cooking is one of the oldest human inventions, since the combination of food and cooking and preparation processes are things done from times before Christ. Food, in turn, has often been a reason for wars and battles between different peoples – this is one of the historical and social importance of food.
Cooking also has its science bias; after all, it is through the study of different combinations and preparations that we know what works and what doesn’t. Thus, the flavor of food is explored, which generated gastronomy and food sciences in general, such as the area of nutrition. Gastronomy, in addition to cooking, is the search for an experience with food. As it has already established itself very well, both in popular taste and in the market, the new inventions and culinary combinations for gastronomy ended up running out over time. And it is in this context that molecular gastronomy emerges.
The role of molecular gastronomy
With scientific studies combined with technology, molecular gastronomy comes alive to generate new experiences. And you, for sure, have already seen or ate any food made based on molecular gastronomy: you know those powdered ice creams that are easy to prepare? That’s molecular gastronomy, automating the ice cream production process. This is also true for powdered purees, gelatins made from seaweed compounds, foams and flavored bubbles, and other similar foods. This is all part of the application of chemistry and physics, in addition to biological sciences, for the production of food.
This concept can also be extended to produce foods that are more nutritious, especially for people who do not have easy access to food or who need certain extra nutrients such as creatine and vitamins. In molecular biology, the process of creating a food aimed at specific diets becomes possible, which helps a lot for those with health problems. Combining this with medical and nutritional care, the chances of a diet designed with the use of molecular gastronomy can be very successful.
And what to expect in the future? Molecular gastronomy has great chances of being further developed, especially when we consider advances in technology. Vegetable meats, for example, are already a reality, which helps to reduce the consumption of meat and, consequently, of water as well. It remains to wait for the next great inventions of technology.
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