Integration of physics with gastronomy can yield innovations in an efficient manner. An important element of this integration is the structure of food. The creation of food recipes often deals with designing new structures and a clear understanding of how food structure influences food properties is necessary. The physics that is required for this understanding can be demonstrated by considering the case of gelatin. A Master of Science (MSc) specialization is described, which addresses the integration of physics with gastronomy in an educational setting at Wageningen University, The Netherlands.