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Subha R Das

Chemistry in the Kitchen

The ability to alter and customize the texture and appearance of food and edible ingredients has long been possible through advances in food science and technology. Current molecular or modernist cuisine or the popular misnomer, ‘molecular gastronomy’ that has burgeoned in recent years, is the adoption of ingredients, techniques and equipment typically used in laboratories. These high impact food… more
  • Confirmed & scheduled
  • 06 Aug 2020

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