Without much fanfare, a new scientific journal, the International Journal of Gastronomy and Food Science, came into being this past December and filled a niche spot in the science world. Upon hearing the word “science,” people tend to infer the textbook-like complexity of polysyllabic monikers and Greek roots. A field like food science risks being overlooked, if only because the terms it uses are deceptively straightforward. So what is “food science,” really?
