“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Discovering novel ingredient pairings in molecular gastronomy using network analysis

Molecular gastronomy is a distinct sub-discipline of food science that takes an active role in examining chemical and physical properties of ingredients and as such lends itself to more scientific approaches to finding novel ingredient pairings. With thousands of ingredients and molecules, which participate in the creation of each ingredient’s flavour, it can be difficult to find compatible fla...

Molecular Gastronomy: Transforming Diets for Dysphagia

Dysphagia, is a word meaning disordered eating [1] and the medical term for swallowing difficulty as a result of either a mechanical obstruction or dysmotility [2]. Swallowing is a physiological process and entails the following steps: Food and liquid are transported from the oral cavity-mouth, into the stomach requiring up to 40 pairs of muscles and 8 nerves. The tongue and saliva work togethe...

a benchmarking approach to optimal asset allocation for insurers and pension funds

uncertainty in the financial market will be driven by underlying brownian motions, while the assets are assumed to be general stochastic processes adapted to the filtration of the brownian motions. the goal of this study is to calculate the accumulated wealth in order to optimize the expected terminal value using a suitable utility function. this thesis introduced the lim-wong’s benchmark fun...

Molecular Gastronomy: A New Emerging Scientific Discipline