<P> Molecular gastronomy is the scientific investigation of processes in cooking, social and artistic gastronomical phenomena . Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking . Its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical . </P> <P> New product development includes the invention of new food products . </P> <P> Quality control involves the causes, prevention and communication dealing with food - borne illness . </P> <P> Sensory analysis is the study of how consumers' senses perceive food . </P>

Which of the following is known as the science of the substances in food that are essential to life