Group 14 Video 2 – Molecular Gastronomy (Impacts to Society)

Molecular gastronomy is a newly developed food science discipline that combines the art of cooking with chemistry and physics. This has leads to the development of unique culinary techniques, recipes for special diet restrictions.

TEAM:
NICHOLAS ADRIAN
NUR AMALINA BINTE SHAHRI
NUR ZAHWAH BTE ASA’AD SA
NUR’ATIQAH BINTE BUDIMAN
NURSHALINAH BINTI SAHARI
WANG YUCHEN

Project topic: Nutrition: food for thought