Food morphology involves the generation and transformation of food, considering its function and meaning, understanding the formal results of the interaction between ingredients and its transformative processes.

All food products contain the following morphological attributes: describable configuration (at the geometric, topological and symmetry levels), a measurable size & weight (fixed/variable), identifiable character (composed of a set of interrelated sub-attributes including flavour, aroma, sound, texture, hardness, density, humidity, temperature, greasiness, consistency, composition and colour (pigment, brightness, intensity and surface texture)), etc.

Food morphology focuses on the form of food, starting from the understanding of its natural form to how we can transform it into an infinite and diverse universe of edible products.