The role of molecular gastronomy in ethical food production

Samsudin, Nurhusna and Hashim, Yumi Zuhanis Has-Yun (2026) The role of molecular gastronomy in ethical food production. In: Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques. Academic Press, Elsevier, pp. 295-319. ISBN 978-0-443-30058-5

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Abstract

In the rapidly evolving landscape of contemporary gastronomy, the intersection of culinary science and ethical food production has garnered significant attention. This paper explores the pivotal role of molecular gastronomy in shaping ethical practices within the realm of food production. Molecular gastronomy, characterized by applying scientific principles to culinary processes, presents a paradigm shift in how ingredients are sourced, prepared, and consumed. By incorporating molecular gastronomy techniques, this study explores how ethical challenges in the food industry, such as resource scarcity, environmental impact, and animal welfare, are addressed. Scientific advancements enable chefs and food scientists to develop innovative solutions promoting sustainability and ethical choices across the entire food supply chain. These solutions range from using alternative protein sources to minimizing food waste through creative culinary methods, emphasizing the role of molecular gastronomy as a driver for positive change. In addition, the chapter scrutinizes the ethical implications of molecular gastronomy, examining how its principles align with consumer expectations and societal values. It underscores promoting transparency, traceability, and fair-trade practices, cultivating an increased awareness of the ethical dimensions associated with food choices. As molecular gastronomy continues to shape global culinary landscapes, its potential to contribute to ethical food production reflects a promising path toward a more sustainable and conscientious future. This interdisciplinary approach encourages collaboration among chefs, scientists, and policymakers, fostering a food system that is not only delectable but also ethically responsible.

Item Type:	Book Chapter
Additional Information:	8648/127607
Subjects:	BPH Islamic Economics > BPH117 Consumption. Halal issues. Standards. Certification. Halal status
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Nurhusna Samsudin
Date Deposited:	27 Feb 2026 09:54
Last Modified:	27 Feb 2026 09:55
Queue Number:	2026-02-Q2288
URI:	http://irep.iium.edu.my/id/eprint/127607

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