Food has been long considered an art form. But for years, top chefs have also been dabbling in the world of science. Molecular Gastronomy is commonly used to describe the modern style of cuisine involving fancy foams, gels and smoke embraced by top chefs all over the world. Kathriona takes a look a look at some of the processes involved in creating the perfect plate of food, from the science labs of UCC, to the Michelin-star kitchen of Chapter One restaurant in Dublin!