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The Editorial Board of the International Journal of Molecular and Physical Gastronomy

Here, we give the list of the members of the Editorial Board by alphabetical. For each, you can click and the name and access to the full page.

Many of the Members of the Editorial Board were authors of the Handbook of Molecular Gastronomy (CRC Press).
 

To access the cv of the members of the board, click on the name :

José Miguel Aguilera, Emeritus Professor University Santiago, Chile : Editor in charge of the section "Image for thought".

Imran Ahmad, Food, Agriculture and Biotechnology Innovation Lab (FABIL), Chaplin School of Hospitality, Florida International University, Miami, FL

Pr Reine Barbar, Associate Professor in Food engineering and physical chemistry, Institut Agro-Montpellier France

Pr Roisin Burke, TU Dublin, Ireland

Nicola Caporaso, Research engineer Buhler sortex, London

Pr Davide Cassi, Parma, Italy

Cléo Croze, Saint-Jeure-d'Andaure, France

Pr Clark A Danderson, Assistant Professor/Director of Brewing Science and Operations, Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University (USA)

Laura Febvay, Aerial, France

Pr Maria Cruz Figueroa Espinoza, L’Institut Agro Montpellier,  Montpellier. France.

Pr Erik Fooladi, Professor in Interdisciplinary Education and Communication, Volda University College, Norway

Dr Sara Gaber, The Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Norway

Pr Volker Hessel, University of Adelaide, Australia

Pr Anu Hopia, Universivy of Turky, Finland.

Pr Ashraf Ismail, Department. of Food Science and Agricultural Chemistry, Macdonald Camous of McGill University, Canada

Dr Christophe Lavelle, MNHN, Paris, France

Pr Erik van der Linden, Wageningen University, The Netherlands

Pr Linda Luck, State University of New York at Plattsburgh, USA

Pr Paulina Mata, Retired Assistant Professor having a Collaboration Contract with NOVA FCT

Pr Aida Moreira da Silva, Professor Coordinator at the Escola Superior Agrária of the Instituto Politécnico de Coimbra, Portutal.

Bruno Moreira Leite, University NOVA, Lisbon, Portugal

Dr. Francesco Noci, Atlantic Technological University, Galway, Ireland

Lauriane Pierrot-Deseilligny, ENS Lyon, France

Sébastien Roustel, CHR-Hansen, Denkmark/France

Pr Weon-Sun Shin, Seoul University, South Korea

Pr Paulo Sobral, University of Sao Paulo, Brazil

Pr Paulo Henrique Machado de Sousa, professor  at the Federal University of Ceará (Brazil)

Rohit Srivastava, Research Scientist, India

Pr Hervé This vo Kientza, INRAE/AgroParisTech International Centre for Molecular and Physical Gastronomy, Paris, France.

Pr Mark Traynor, Auburn University, Alabama, USA ; Editor in charge of the section "Experimental tests of culinary precisions"

Dr Juan Valverde, Dublin, Ireland

Pr Thomas Vilgis, Max Planck Institute, Mainz, Germany

The Editorial Board is run by a group of "Secretaries of the Board", made of:
Roisin Burke  : organization of the meetings of the board (meetings, agenda, link for discussion)
Hervé This vo Kientza, internet site, management of the journal