The emerging science of gastrophysics
Edited by Ole Mouritsen and Jens Risbo
A recent international symposium entitled 'The Emerging Science of Gastrophysics' was held at the Royal Danish Academy of Sciences and Letters in Copenhagen, 27th-28th August 2012. This meeting rallied representatives of the physical, chemical, nutritional, psychological, and cognitive sciences as well as chefs, gastronomical entrepreneurs, and individuals working within gastronomical innovation. In this article series for Flavour, thirteen scientists present nine statements on gastrophysics and expose their personal opinion on what gastrophysics may be and whether we need this new term at all.
This collection of articles has not been sponsored and articles have undergone the journal’s standard peer-review process. The Guest Editors declare no competing interests.