Food science goes molecular

In Featured Posts by Prof13 Comments

The topic for this week is one that will probably be new to most of you.  It’s called “Molecular Gastronomy”, and although you might not be at all familiar with this, it has been spreading across the cyber-globe.  There are cookbooks, websites, and restaurants that feature this cuisine.  Who knows, maybe it will even get to Nebraska before the end of the decade.  Until then, you will have to learn about in 280 class.


ProfFood science goes molecular


  1. Jenna

    Molecular gastronomy reminds me of dippin’ dots, which claims to be “the ice cream of the future”. As a child I thought that concept was weird, but there is a whole niche of futuristic cooking in molecular gastronomy. Moto restaurant in Chicago offers a menu that is printed with edible ink and paper, and customers can eat it after ordering. Liquid nitrogen can be used to serve foods such as ice cream. Strawberry spaghetti, honey caviar, and beer spread (birra spalmabile) are a few examples of more foods of the future. The options are endless, and the future of food looks bright.

  2. Mae

    Evolution of science and technology has touched every part of our lives, cooking is not far behind. Over the time, curiousness to understand the science behind cooking and its elements had led to experimentation using edible chemicals and gases such as carbon dioxide, liquid nitrogen and instruments such as syringes to inject fillings into food. Flavour pairing, smoking, gelifications are some of the common terms associated to cooking using molecular technology. Locking flavors into various oils is another exciting technique used in molecular gastronomy.

  3. Elizabeth

    I find this field to be one of the most intriguing fields that we’ve discussed yet in class. To use the chemistry of food to further an individual’s palette is a wonderful innovation in my opinion. It opens up a window in to what we will see in the future of food, and indicates that the future of this field will continue to be so innovative. I think it is a great novel idea and will become impactful in the near future.

  4. Madeline

    It’s interesting that molecular gastronomy is so expensive! There are restaurants that serve food exclusively prepared in this manner which are usually for very wealthy consumers because who can afford $200 for 3oz of food? I wonder if molecular gastronomy techniques will ever become more mainstream. There will have to be a way to make preparation cheeper if it were to be more accessible.

  5. Kelsey

    After learning more about molecular gastronomy and watching some videos in class, it is very interesting to me to watch how some of these foods are prepared. Although the foods look cool, they don’t seem very appetizing to me . I’m sure that if I had the chance to try some of the food, I would end up enjoying it. This whole field is very intriguing because it is the direct product of food science and engineering. I am interested to see how this field grows and progresses in the future.

  6. Nevada

    I didn’t know a lot about molecular gastronomy before we started this section. Although, I think this subject is a promising future for food science. The way that this food is prepared is a lot more interesting and inviting than the traditional ways that we cook food. I definitely believe that the future of food preparation will continue to use more molecular gastronomy to open the world up to new foods and new ways to prepare meals.

  7. Phillip

    I actually had a fair bit of knowledge about molecular gastronomy. I watched numerous cooking shows growing up. Due to molecular gastronomy growing in familiarity over the last decade, more and more chefs are trying to incorporate it into their cooking. I find it really interesting that food is becoming more and more scientific. I have always been a fan of new cutting edge products. I think it is something that most people should go and experience at some point in their life. I personally really enjoyed eating some of the food prepared using molecular gastronomy.

  8. Qiyue

    It is not the first time I heard about “Molecular Gastronomy”. I remember a couple years ago, there was a very popular Harvard’s online class named “Science and Cooking”. In the class, the professor talked about how to use science to cooking. It was a really cool thing that a lot of knowledge behind the cooking. After I did more research about it, molecular gastronomy, new science way to cook, draw my attention. Even though that food looks not satiated at all, I still really want to try.

  9. Chun

    To be honest, I hardly heard about the molecular gastronomy before, the way chef cook looks so amazing, it might be the revolution in food science field. With the higher demand by the consumers, the way people cook also develop fast. The most thing give deep impression to me is that Sous-vide cooking method, it is so convenient for us in the daily cooking, for example when we cook the steak, it’s hard to control the temperature and the time, but if we use this cooking method, things become easier and we can easily reach what we expect. I think I will pay more attention on the molecular gastronomy.

  10. Leo

    I see foods prepared this way as mostly a fad or a gimmick. I think it would be very fun and interesting to try some of these foods, but I don’t think I’d ever have a hankering for “arugula spaghetti” like I would for normal spaghetti. I feel like the reason why some of these places charge such large sums of money for their food is because they know people will pay for it, just so that they can tell others about their strange eating experience.

  11. Amber

    I think molecular gastronomy is a very cool sub-discipline of food science because it takes actual advantages from natural sciences such as physics, chemistry, and biology. However, personally I do not prefer to use molecular cuisine to cook foods. I am not going to pay hundreds of dollars for just one bite of food, and I still like the way that we are use to cook.

  12. Rebecca

    Molecular gastronomy seems to be a very interesting topic though I still feel like I don’t know that much about it yet. But from what we have learned I think it is amazing how we have escalated in our science of food even over the last 10 years.

  13. Khalifa

    I have never heard of molecular gastronomy until it was introduced in this class. It seems like a tasty dish that’s very well presented. I think its fascinating what people can come up and hope to try some.

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