Gastronomy: An extended platform for customized nutrition

Abstract

Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspective of personalized nutrition with a soft matter approach. Breaking through the science behind every food product, food scientists and gastronomy chefs engaged themselves with various kinds of ingredients and equipment, not only from the kitchen but also from the laboratory. Several structuring techniques such as gelation, spherification, micronization, 3D food printing, encapsulation, micronization, texturization, and sous vide have been discoursed in this review, providing a detailed discussion on the possibilities of these structuring methods for customized nutrition. Thus, an understanding of the gastronomic experience linked with various structured products, and the need for research to meet better-tailored nutrition is on the rise.

Keywords

• Gastronomy
• Customized nutrition
• Food structuring
• Healthy alternative
• Food science