(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.

Artur Gluchowski, a chef from the Warsaw Institute of Life Sciences, brought his knowledge of molecular gastronomy to a class of future dietitians at LSU to show those in attendance a novel way to prepare food that can be appealing while providing nutrition to those suffering from dysphagia.

Gluchowski is participating in the Erasmus+ Mobility Programme, a European Union-funded initiative that allows scholars to travel, enhance their skills and experience new cultures.

Molecular gastronomy, a way of preparing food that uses scientific techniques to transform ingredients through physical and chemical processes, can turn even the most mundane dish into a new creation to challenge multiple senses with unique flavors and textures. Gluchowski said he became interested in the field in part due to witnessing the reactions of diners who tried dishes prepared using the method for the first time.

“I really like the emotions it brings out in people,” he said. “Some like it and it can drive others nuts, but everyone is usually surprised.”

Lindsay Barleycorn, an instructor in the School of Nutrition and Food Sciences who teaches the senior-level nutrition and disease class, explained how dietitians work to ensure those suffering with dysphagia can consume food that is not only safe to eat but also meets their dietary needs and is appealing to both the eyes and tastebuds.

“Sometimes people with dysphagia will be on a pureed or full liquid diet,” she said. “But it’s important that even with dietary restrictions their food is still palatable and enjoyable to eat.”

Gluchowski shared his knowledge by assisting students in preparing dishes like tomato basil sorbet and yogurt spheres using cryogenics and other scientific methods to enhance the texture and safety of foods for those with trouble swallowing while also improving sensory appeal and providing nutritional intake.

Judy Myhand, senior instructor in the School of Nutrition and Food Sciences, emphasized that dysphagia doesn’t just affect the elderly. The condition is common in others in care facilities as well. She said that the food preparations used in molecular gastronomy can provide relief to them in ways once thought impossible.

“Some may have had esophageal cancer or a condition that weakens or damages the muscles and nerves in the throat or esophagus,” she said. “They may have to eat food that is unappealing in taste and texture. The type of methods Artur teaches can open a whole new world of flavors to them while also being safer to consume.”

For his part, Gluchowski said he has enjoyed his time in Louisiana and hopes the students in the class learn to love this unique approach to the culinary arts as much as he does.

“I believe that not only should we satisfy our hunger and thirst, but also experience new things,” he said. “A great answer to that is molecular gastronomy.”

Erasmus+ Mobility Programme scholar and molecular gastronomist Artur Gluchowski shows a class of students from the LSU College of Agriculture’s School of Nutrition and Food Sciences to make tomato basil sorbet using carbon dioxide. The techniques taught in the class provide a novel dietary approach for those suffering with dysphagia. Photo by V. Todd Miller/LSU AgCenter

Artur Gluchowski, an Erasmus+ Mobility Programme scholar and molecular gastronomist, works with students from the LSU College of Agriculture’s School of Nutrition and Food Sciences to prepare dishes that are more pleasing to the senses and easier to swallow for those suffering from dysphagia. Photo by V. Todd Miller/LSU AgCenter