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Journal of Molecular and Physical Gastronomy

International Journal of Molecular and Physical Gastronomy

The International Journal of Molecular and Physical Gastronomy ("Molecular Gastronomy") is a scientific journal, diamond model, double blind evaluation of the manuscripts, about molecular and physical gastronomy, educational practices and applications to cooking.

The International Journal of Molecular and Physical Gastronomy is a scientific journal, diamond model, double blind evaluation of the manuscripts, about molecular and physical gastronomy
ISSN  2431-0859

It is directed by an Editorial Board : here

All articles can be seen here : articles per year

For submitting manuscripts
- use the Instructions to Authors
- send your material at icmg@agroparistech.fr

The journal publishes articles in various sections :

  1. News
    Short News
    Editorials
    Image for thought (Section Editor: Pr Jose Miguel Aguilera)
    Books reviews  and article reviews (Section Editor: Clark Danderson)
     
  2. Scientific Part
    Research Notes
    Commentaries (including Commentaries by Reviewers)
    Letters to the Editors (Section Editor: Pr Volker Hessel)
    Reports
    Opinions
    Perspectives
    Litterature Reviews (including Discussions of Culinary Precisions)
    Synthesis
    Debates
    Conference Proceedings
     
  3. Molecular Gastronomy and Education
    3.1. Research Papers in Education/Communication  (Section Editor: Pr Roisin Burke)
    3.2. Developments, practices and policy (Section Editor: Pr Roisin Burke)
              3.2.1. New instructional methods and pedagogies
              3.2.2. Courses
              3.2.3. How to do and educational material
              3.2.4. Practice, trends and policy
             3.2.5. Educational Documents
     
  4. "Edible Ideas" (applications on molecular and physical gastronomy to cooking)
    Recipes (Section Editor: Pr Paulina Mata)
    Questions and answers

    Techniques and Tips (Section Editor: Dr Laura Febvay)
    Experimental tests of culina
    ry precisions
    (Section Editor: Pr Mark Traynor)
     

News. The latest published article:
In the "Recipe" section : Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy, 14, 1-8.

 

ISSN  2431-0859

Date de modification : 18 juillet 2024 | Date de création : 28 février 2023 | Rédaction : H. This