Which sciences are used in molecular gastronomy?

Molecular gastronomy is a scientific discipline that investigates the physical and chemical transformations occurring during culinary processes. While the term is often mistakenly used to describe the application of scientific techniques in professional kitchens—a practice more accurately called "molecular cooking" or "molecular cuisine"—the discipline itself is rooted in the study of the mechanisms behind cooking.1

The field relies on three primary sciences to explore these phenomena:

• Chemistry: Used to understand the composition of ingredients and the chemical reactions that occur during cooking, such as why a soufflé rises.12
• Physics: Applied to analyze the physical changes in food, such as the structural changes that occur when a mixture like mayonnaise becomes firm.12
• Biology: Incorporated to provide a comprehensive understanding of the biological nature of food and the processes involved in its transformation.2

By integrating these sciences, molecular gastronomy seeks to generate new knowledge about culinary phenomena, moving beyond traditional or anecdotal cooking methods toward a more rigorous, evidence-based understanding of food preparation.12