By integrating principles from the physical and sensory sciences with culinary creativity, entrepreneurship, and industrial innovation, we put our knowledge to practice both in the gastronomic world and food industry. This research area is intrinsically collaborative, engaging with civil society partners such as chefs, restaurants, and food companies to develop new food products, culinary techniques, and processing methods designed to amplify sensory enjoyment, sustainability, and health.
Understanding and manipulating the physical and chemical interactions within food preparation and knowing that food should serve our senses enables us to collaborate and co-create with culinary experts to craft dishes that are not only delicious but also healthier, more sustainable, and aligned with consumer preferences and dietary needs.
Our multidisciplinary approach harnesses gastrophysical concepts to inspire creativity in food design, optimizing flavor profiles, texture experiences, and visual presentation. By bridging science and practice we foster heightened individual consumer enjoyment and open new avenues for culinary and gastronomic exploration.
Group members: