Molecular gastronomy is an innovative cooking technology, which uses scientific principles and technical means such as molecular physics and chemistry to make dishes taste more pure and improve the texture and taste of food. At present, there is no special textual research requirement for molecular cuisine.

To carry out molecular gastronomy in practice requires a certain amount of practice and experience accumulation. By attending cooking training classes or working in related restaurants and hotels, you can receive relatively complete training, conduct systematic study and training, and improve your skills and skill level.