(10/09/25) BATON ROUGE, La. — There are few things in life more satisfying than enjoying a delicious meal prepared by an inventive chef, whether at a Michelin Star restaurant or in the comfort of one’s own home.
Yet for those suffering from dysphagia, that simple pleasure can sometimes be impossible to experience. A touring scholar recently showed students in the LSU College of Agriculture School of Nutrition and Food Sciences how to prepare a beautiful meal that is also easy to swallow through the art and science of molecular gastronomy.
Dysphagia is a condition where people have trouble swallowing food or liquids, leading to pain, coughing and choking. According to the National Institutes of Health, the ailment affects approximately 1 in 17 adults worldwide. It is most prevalent in those 60 and older, often caused by medical conditions like stroke, dementia and Parkinson’s disease…