Molecular Chef! The Evolving Trend among Hosp...

Molecular Chef! The Evolving Trend among Hospitality Students

Author Name : Mrs. Mrudula Jadhav, Mr. Allan Fernandes, Dr. Archana Janjal

ABSTRACT

Combination of physics, chemistry, style and cuisine, produce an awfully attention-grabbing discipline on the sting of science, art and gastronomy known as molecular preparation or molecular gastronomy. Molecular gastronomy is often delineated during a myriad of various ways in which, however the best is to mention that the ensuing dish is what happens once science meets edible ingredients. This subcategory is really that of food science instead of preparation that is why many of us do not essentially comprehend it. It describes the method accustomed produce food that has been manipulated via its molecular composition, so as to change its kind, flavour, or texture. It’s the culinary art discipline that uses the assistance of organic chemistry and chemistry processes for food and drink preparation. The goal of molecular preparation is to extend the pleasure in getting ready and overwhelming food and drinks.

This study is associate preliminary study as, this explicit analysis specifies the attention, awareness & acceptability of molecular gastronomy among hotel management students from Pune city.The findings of this analysis suggests that the hotel management students from Pune city are primed to settle for the idea but are not completely equipped for the same . The study conjointly suggests that the applying and implementation of the idea in Pune is feasible. This study also investigates the sustainability of the thought of involving local food with molecular gastronomy in restaurants from Pune city is possible.

KEYWORDS: Molecular Gastronomy, Culinary Institutes of Pune, Pune city, Hotel Management Students, Culinary science.