Move over, Molecular Gastronomy — There’s a New Food Science in Town

Kristin Appenbrink
Kristin Appenbrink
Kristin is the co-founder of Part Time Vegan and Silent Book Club. As a former editor at Real Simple, she is compulsively organized and loves solving people's problems. She has a weakness for desserts, especially ice cream.
updated May 1, 2019
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While those foams and flavor balloons might not be disappearing anytime soon, there’s a new food science on the horizon called neurogastronomy.

Neurogastronomy is the study of how our brains affect our sense of taste.

The focus here switches from altering food to make it taste better to changing the brain’s perception of the foods to make it taste better.

What’s especially interesting is that because it’s looking at how your brain perceives taste, it takes into account how all your other senses affect your sense of taste. One of the projects underway is developing a menu that can enhance the dining experience of people who are colorblind.

Eater has a good, long explanation of new field of study and what it might mean for your dinner plate. We’ll be excited to see how this field of study evolves.

→ Read more: Neurogastronomy 101: The Science of Taste Perception from Eater

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