Sir Benjamin Thompson, Count Rumford (1753 - 1814) was one of the early pioneers in the science of food & cooking.
http://en.wikipedia.org/wiki/Molecular_gastronomy
"Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking.[3] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general."
The following site will take you to interesting sites dealing with "the science of food and cooking: where our foods come from, what they are and what they're made of, and how cooking transforms them"
Experimental Cuisine Collective
"There is a growing appreciation that scientific principles can drive innovative experiences in cooking and dining. These efforts are inherently interdisciplinary. We seek to foster interactions by gathering a diverse set of participants who appreciate the scientific method and who are concerned about food and diet. Our goals are as broad as our interests, our backgrounds, and our training." Experimental Cuisine Collective Mission Statement
The Fat Duck
"The whole process of flavour perception is multi-sensory. We all have our own perception of life. Not only do we see, hear and taste differently but we have our own, individual personal experiences, emotion and memory. As long as this continues, the world of eating will be a very exciting place." Heston Blumenthal
