Dynamics and regularities of development of the consumer’s food market continues to exert a strong influence on the growth and change of the product’s structure of the industry of food ingredients, raw materials, additives, assistive technology equipment, flavors and concentrates.
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its programme includes three
axis, as cooking was recognized to have three components, which are social, artistic and technical. Molecular Cooking is one application of molecular gastronomy; it means cooking with modern
tools. Molecular Cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
