Conclusion

Molecular gastronomy is a new gourmet direction connecting the catering kitchen and laboratory, and thus creates new flavors, forms of unprecedented. It can be, of course, understood as a process of application of science in everyday cooking. Methods and means for obtaining the final products in the molecular gastronomy request the knowledge of the chemical and physical processes.

Of course, the introduction of molecular gastronomy requests, too, and some modifications in the approach to guests, number of courses of which every dish is extremely small - the art on a plate, losing the concept of menus and menu, while the duration of a meal takes several times longer. Certainly, this approach also affects the habits of the people towards healthy eating, where it is no longer considered to be a meal consumed in a shorter time, but the opposite, and making sure the food is consumed, and thus affects the reduction of today's problems related to overweight-obese population.

Modern molecular gastronomy shows the tendency toward further progress and popularization, but a noticeable impact on the so-called ''Molecular mixology'', and molecular approach to the preparation of cocktails, where just as in the case of food, it is changing the physical state of food and it is searching the limits of each food. The future is unpredictable, and in which direction to go to molecular gastronomy remains to be seen.