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International 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
    Books reviews  and article reviews (Section Editor: Clark Danderson)
     
  2. Scientific Part
    Research Notes
    Image for thought (Section Editor: Pr Jose Miguel Aguilera)
    Commentaries (including commentaries by reviewers)
    Letters to the Editors (Section Editor: Pr Volker Hessel)
    Reports
    Opinions
    Perspectives
    Litterature Reviews (including Discussions of Culinary Precisions) (Section Editor: Pr Reine Barbar)
    Synthesis
    Debates
    Conference Proceedings
     
  3. Molecular Gastronomy and Education/Communication
    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  (Section Editor: Rachel Edwards-Stuart)
              3.2.3. How to do and educational material
              3.2.4. Practice, trends and policy
  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 culinary precisions (Section Editor: Pr Mark Traynor)
     

The latest published article:
In the "How to do and educational material" section :
Kang KI. 2025.  Tasty laboratory for cellular respiration: A preliminary integration of molecular gastronomy into general biology education, International Journal of Molecular and Physical Gastronomy, 11(1), 9, 1-12. doi: 10.17180/ijmpg-2025-art09.

 

ISSN  2431-0859