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The International Journal of Molecular and Physical Gastronomy

Please enter and read here the new International Journal for Molecular and Physical Gastronomy

Molecular and Physical Gastronomy (Molecular Gastronomy, for short) is the scientific activity which looks for the mechanisms of phenomena occurring during culinary activities.

Because Molecular Gastronomy is a specific part of Food Science (by the way, what do you think is "food"?) and because it is not Food Technology, a journal for it was needed. This journal is now alive.

In order to get an idea of what this journal is, please read viewpoints from members of the editorial board : http://www.agroparistech.fr/-The-viewpoint-of-the-editors-.html

Please look at the various columns on the right ("Some information on this journal", "Guide for Authors"), and have a nice and useful reading.

If you have information to publish, please submit proposals to
icmg at agroparistech.fr

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