Gastrophysics is a scientifically inspired approach to gastronomy, but it is a science in its own right, and not a discipline to service chefs in creating new dishes.
Gastrophysics focuses on gaining fundamental scientific insight to gastronomy and understanding general phenomena, without removing any of the craft, creativity, and art characteristics of cooking.
[1] It is unknown when the term gastrophysics was first coined, but it appears to have been independently proposed as a physics approach to gastronomy in the labs of the physicist Nicholas Kurti,[9] Peter Barham,[7] and Ole G. Mouritsen [da].
One conclusion of the symposium was that gastrophysics could significantly impact gastronomy and tomorrow's food sciences, and how both develop in the 21st century.
[2] In addition to the aforementioned Nicholas Kurti, Peter Barham, and Ole G. Mouritsen, other popular gastrophysicists include Charles Spence, Mathias Porsmose Clausen and Eneko Axpe.