| Summary: | In recent years, a growing number of researchers, working in a range of different scientific disciplines, have become increasingly interested in the application of science to gastronomy. Several terms or movements have been introduced to capture different elements of this interface between science and food/flavour: the focus of molecular gastronomy research, for instance, is on the science behind the delivery of delicious food; the focus of neurogastronomy research, meanwhile, is on what is going on in the mind of the diner; finally, the focus of gastrophysics (at least according to the definition given here) is on the interface between gastronomy and psychophysics (the measurement branch of perception science). All three approaches, operating at the interface between science and culinary artistry, can be seen as providing useful (and non-redundant) insights/approaches that will hopefully help to enhance the delivery of delicious food experiences. At the same time, the focus for many of those working in these disciplines is increasingly around how to nudge the consumer toward healthier and/or more pleasurable food choices that are more sustainable, be that for the individual or the planet.
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