Molecular Gastronomy is a modern style of cooking, and takes advantage of many technical innovations. Molecular Gastronomy is defined as a branch of science that studies the physical and chemical transformations that occur during cooking Molecular Gastronomy, or multi-sensory cooking, uses science-based principles to create new food textures with an optimal release of aromas and flavours.
Arising from the fusion of food science and culinary arts, molecular gastronomy can become a gourmet trend for people with dysphagia. Therefore we embrace innovation to assist chefs and cooks in order to create quality and nutritional meals for people with dysphagia.
Skip to content