The world population is expected to reach 9.6 billion by 2050, raising widespread concerns about how to feed such an immense quantity of people. Hervé This, the French physical chemist who invented molecular gastronomy, joined HuffPost Live’s Ahmed Shihab-Eldin to discuss how science can shape the future of food.

This has invented what he calls "note-by-note" cuisine, which mixes chemical compounds to create a new form of cuisine. The elemental compounds take the form of powders and vitamins, which can be congealed or melted down into a single meal.

“Thirty years ago, when I proposed molecular cooking, everybody was telling me… traditional was better and so on. Today when you go in the kitchen of restaurants and even for catering schools… they cook with molecular cooking technique,“ This noted, pointing to the progress made over the past few decades.

Despite the chemical nature of the food and the rising popularity of organic options, This believes that molecular gastronomy does have a place in the evolving food landscape.

“For myself and for my children, I prefer traditional food well produced rather than organic food that would be poorly produced. We should not confuse the question of quality and the question of money and labels,” This said.

To learn more watch the full interview above.

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  • Baumé

    <a href="http://www.baumerestaurant.com/restaurant/" target="_blank">This French restaurant </a>is located in Palo Alto, in the San Francisco Bay area. The <a href="http://www.baumerestaurant.com/menu/" target="_blank">menu</a> is composed of "traditional French dishes in a new, evocative, distinct way," a mission accomplished by the use of molecular gastronomic techniques.

  • The Bazaar By José Andrés

    <a href="http://www.thebazaar.com/" target="_blank">This restaurant</a> has one location in Beverly Hills and one in South Beach. The Spanish-inspired menu includes traditional and modern tapas, in which various techniques of molecular gastronomy are embraced. The unique techniques are not limited to the caviar cones and other dinner plates, but extend to the drinks -- <a href="http://www.thebazaar.com/" target="_blank">cocktail menus </a>include drinks like the "New Way" Dirty Martini, which is "a martini with olive spherification and olive brine air."

  • Alinea

    Chicago's <a href="https://content.alinearestaurant.com/html/index.html" target="_blank">Alinea</a> has been wildly successful with food based on a combination science and art -- they are currently the only three-Michelin-star restaurant in Chicago. The mix of cutting-edge techniques with never-before-seen presentation styles has helped Alinea emerge as a leader in culinary innovation since its opening in 2005. Since August 2012, Alinea has taken to selling "tickets," varying between $210 and $265 per person depending on the day of the week (usually around $240) not including tax, wine, or gratuity, instead of traditional reservations. Despite what may sound like a high price, Alinea is extremely exclusive and it is consistently sold out at least a few months in advance.

  • Atelier Crenn

    Atelier Crenn, located on San Francisco's popular Fillmore Street, has two Michelin stars. The restaurant's highest aim is to achieve "poetica culinaria," and it offers two <a href="http://ateliercrenn.com/food_menu.pdf" target="_blank">tasting menus</a> that embody chef and owner Dominique Crenn's belief that, as she told Cavallo Magazine, <a href="http://cavallomag.com/article/atelier-crenn-poetic-culinaria/" target="_blank">"food is art."</a>

  • Smitten Ice Cream

    San Francisco's <a href="http://smittenicecream.com/home/Our_Story.html" target="_blank">"new, old fashioned ice cream"</a> shop makes their dessert with the owner Robyn Sue Fisher's ice cream machine "Brrr." "Brrr"'s use of liquid nitrogen eliminates the wait traditionally necessary for making ice cream, and produces it in a single minute. <a href="http://smittenicecream.com/home/Menu.html" target="_blank">The menu</a> includes both season and classic flavors.

  • Moto

    Chicago's <a href="http://www.motorestaurant.com/" target="_blank">Moto</a> offers a seasonal nightly tasting menu for $175 per person. They describe their cuisine as <a href="http://www.motorestaurant.com/about/" target="_blank">"multi-sensory,"</a> and refer to their kitchen as both a laboratory and a canvas.

  • Commonwealth

    This San Francisco favorite not only offers exceptional cuisine, but also helps you have a good conscious while eating it -- $10 of the $75 per-person tasting menu is <a href="http://www.commonwealthsf.com/menus/tasting/" target="_blank">donated to a local charity</a>. At this price, Commonwealth is one of the least expensive meals on this list.

  • Adara

    Montclair, New Jersey may not be the most expected location for one of the best molecular gastronomy restaurants in the country, but it is here that <a href="http://restaurantadara.com/adara.html" target="_blank">Adara</a> has made its home. The <a href="http://www.nytimes.com/2011/11/20/nyregion/high-tech-cuisine-at-adara-restaurant-in-montclair.html?_r=0" target="_blank">New York Times </a>compares the restaurant to a "three-ring circus" and its food to "canvases in a Matisse exhibition."

  • Rogue 24

    Rogue 24, as <a href="http://www.washingtonpost.com/gog/restaurants/rogue-24,1211092.html" target="_blank">Washington Post's Fall Dining Guide stated</a>, rocks. The restaurant offers <a href="http://www.rogue24.com/the-craft/menus.php" target="_blank">three menu options</a>: the Journey (24 courses), the Progression (16 courses), the Pre-fixe (4 courses), which offer dishes including the air dried beef heart and raindeer moss.

  • wd~50

    Wylie Dufresne, one of the <a href="http://eater.com/archives/2013/07/25/wylie-dufresne-eric-ripert.php" target="_blank">kings of molecular gastronomy</a>, opened this Manhattan Lower East Side restaurant in 2003. Its cuisine prompted the <a href="http://www.nytimes.com/restaurants/1050396978694/wd-50/details.html" target="_blank">New York Times</a> to compare Dufresne to a "mad scientist," as the menu finds a strong base in modernist techniques.