International Journal of Molecular and Physical
Gastronomy Instructions to authors 2017

Hervé This, Vo Kientza, The Editorial Board

► To cite this version:

Hervé This, Vo Kientza, The Editorial Board. International Journal of Molecular and Physical Gastronomy Instructions to authors 2017. International Journal of Molecular and Physical Gastronomy, 2017, 3 (1), pp.1-18. 10.17180/ijmpg-2017-art01. hal-04626678

HAL Id: hal-04626678

https://hal.inrae.fr/hal-04626678

Submitted on 27 Jun 2024

**HAL** is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

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émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_1.png" /></figure>

Distributed under a Creative Commons Attribution 4.0 International License
International Journal of Molecular and Physical
Gastronomy Instructions to authors 2017

Hervé This, Vo Kientza, The Editorial Board

► To cite this version:

Hervé This, Vo Kientza, The Editorial Board. International Journal of Molecular and Physical Gastronomy Instructions to authors 2017. International Journal of Molecular and Physical Gastronomy, 2017, 3 (1), pp.1-18. 10.17180/ijmpg-2017-art01. hal-04626678

HAL Id: hal-04626678

https://hal.inrae.fr/hal-04626678v1

Submitted on 27 Jun 2024

HAL is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

L'archive ouverte pluridisciplinaire HAL, est
destinée au dépôt et à la diffusion de documents
scientifiques de niveau recherche, publiés ou non,
émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_1.png" /></figure>

Distributed under a Creative Commons Attribution 4.0 International License
<figure><img src="image_2.png" /></figure>

Inrae-AgroParisTech
International Centre for Molecular and Physical Gastronomy

International Journal
of
Molecular and Physical Gastronomy

**Authors**

Editorial Board

**Title of the work**

Instructions to authors

Year 2017, Volume 3 (1), Number 1, pp. 1-18.

**Published online:**

February 2017

https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy/administrative-documents/instructions-to-authors-2017
<figure><img src="image_2.png" /></figure>

Inrae-AgroParisTech
International Centre for Molecular and Physical Gastronomy

International Journal
of
Molecular and Physical Gastronomy

**Authors**

Editorial Board

**Title of the work**

Instructions to authors

Year 2017, Volume 3 (1), Number 1, pp. 1-18.

**Published online:**

February 2017

https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy/administrative-documents/instructions-to-authors-2017

Instructions to authors © 2017 by Editorial Board is licensed under [Creative Commons Attribution](https://creativecommons.org/licenses/by/4.0/)

4.0 International

<figure><img src="image_3.png" /></figure>
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**Instructions to authors**

*Correspondence: icmg@agroparistech.fr

The *International Journal of Molecular and Physical Gastronomy* is a scientific journal published by the Inrae-AgroParisTech International Centre for Molecular Gastronomy.

With original research articles, conjuncture notes, reviews, reports, syntheses, lecture reports, letters opinions, editorials, etc., the journal is giving informed and knowledgeable information regarding every aspect of molecular gastronomy, from scientific research to educational applications.

The manuscripts have to be fully in accordance with the following instructions, derived from the standards for manuscripts preparation as proposed by the International Committee of Medical Journal Editors – ICMJE (www.icmje.org). Below, a shortened version of these instructions is given, with a full version and a checklist to be used by authors before sending the manuscripts.

**1. The short version**

To the authors of manuscripts submitted to the *International Journal of Molecular and Physical Gastronomy*

In 2014, the *International Centre for Molecular and Physical Gastronomy* created, on its internet site, a scientific publication displaying works of academic quality in the field of molecular and physical gastronomy; educational and technological applications of molecular, physical and biological gastronomy are also considered. The journal is on line, free (authors do not pay), open (free for readers), with double blind review, at: https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy

The Editorial Board in charge is happy to receive manuscripts at icmg@agroparistech.fr.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**Instructions to authors**

*Correspondence: icmg@agroparistech.fr

The *International Journal of Molecular and Physical Gastronomy* is a scientific journal published by the Inrae-AgroParisTech International Centre for Molecular Gastronomy.

With original research articles, conjuncture notes, reviews, reports, syntheses, lecture reports, letters opinions, editorials, etc., the journal is giving informed and knowledgeable information regarding every aspect of molecular gastronomy, from scientific research to educational applications.

The manuscripts have to be fully in accordance with the following instructions, derived from the standards for manuscripts preparation as proposed by the International Committee of Medical Journal Editors – ICMJE (www.icmje.org). Below, a shortened version of these instructions is given, with a full version and a checklist to be used by authors before sending the manuscripts.

**1. The short version**

To the authors of manuscripts submitted to the *International Journal of Molecular and Physical Gastronomy*

In 2014, the *International Centre for Molecular and Physical Gastronomy* created, on its internet site, a scientific publication displaying works of academic quality in the field of molecular and physical gastronomy; educational and technological applications of molecular, physical and biological gastronomy are also considered. The journal is on line, free (authors do not pay), open (free for readers), with double blind review, at: https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy

The Editorial Board in charge is happy to receive manuscripts at icmg@agroparistech.fr.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**1.1. Which articles?**

The manuscripts can be of various kinds:

1 News Part

• Short News

• Editorials

• Image for thought (Section Editor : Pr José Miguel Aguilera)

• Book reviews and article reviews(Section Editor : Pr 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 (Section Editor: Pr Roisin Burke): (main heading)

3.2. Development, practices and policy (Section Editor: Pr Roisin Burke): (main heading)

3.2.1. New instructional methods, and pedagogies (subheading)

3. 2.2. Courses (subheading)

3.2.3. How to do and educational material (subheading)

3.2.4. Practices, trends and policy (subheading)

3.2.5. Educational documents

4 "Edible Ideas" (applications on molecular and physical gastronomy to cooking)

• Recipes (Section Editor : Paulina Mata)

• Questions and answers

• Techniques and Tips (Section Editor : Laura Febvay)

• Experimental tests of culinary precisions (Section Editor : Mark Traynor)

The Editorial Board will meet regularly in order to revise these possibilities.

Please also consider submitting audio or video
podcasts.

**1.2. Published in which context?**

The publications will be made only on line (no
paper). The are free and open, i.e. the authors
have nothing to pay, and their articles will be
freely accessible on line.

The articles have references: Authors. Year of publication. Title, Journal, N° of publication, Pages.

**1.3. The editorial preparation**

Manuscripts are only accepted in English (U.K. spelling).

When received, they are immediately registered
officially, and deposited in a safe, official, private
directory (for later priority discussions if any).

They are given an anonymous number that will
be used for all correspondence, as well as for
exchanges between the editors and the
reviewers, on one side, and between the editors
and the authors on the other.

Each manuscript has to be proposed as two
files:

- a file including the names of authors, their affiliations

- a file containing the article itself, entirely anonymous.

Each of these two files has to be given in .doc
and .pdf.

Inside the files, only one typeface should be
used: Times new roman 12, double spacing,
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**1.1. Which articles?**

The manuscripts can be of various kinds:

1 News Part

• Short News

• Editorials

• Image for thought (Section Editor: Pr José Miguel Aguilera)

• Book reviews and article reviews(Section Editor: Pr 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 (Section Editor: Pr Roisin Burke): (main heading)

3.2. Development, practices and policy (Section Editor: Pr Roisin Burke): (main heading)

3.2.1. New instructional methods, and pedagogies (subheading)

3. 2.2. Courses (subheading)

3.2.3. How to do and educational material (subheading)

3.2.4. Practices, trends and policy (subheading)

3.2.5. Educational documents

4 "Edible Ideas" (applications on molecular and physical gastronomy to cooking)

• Recipes (Section Editor: Paulina Mata)

• Questions and answers

• Techniques and Tips (Section Editor : Laura Febvay)

• Experimental tests of culinary precisions (Section Editor: Mark Traynor)

The Editorial Board will meet regularly in order to revise these possibilities.

Please also consider submitting audio or video
podcasts.

**1.2. Published in which context?**

The publications will be made only on line (no
paper). The are free and open, i.e. the authors
have nothing to pay, and their articles will be
freely accessible on line.

The articles have references: Authors. Year of publication. Title, Journal, N° of publication, Pages.

**1.3. The editorial preparation**

Manuscripts are only accepted in English (U.K. spelling).

When received, they are immediately registered
officially, and deposited in a safe, official, private
directory (for later priority discussions if any).

They are given an anonymous number that will
be used for all correspondence, as well as for
exchanges between the editors and the
reviewers, on one side, and between the editors
and the authors on the other.

Each manuscript has to be proposed as two
files:

- a file including the names of authors, their affiliations

- a file containing the article itself, entirely anonymous.

Each of these two files has to be given in .doc
and .pdf.

Inside the files, only one typeface should be
used: Times new roman 12, double spacing,
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

black color. Lines should be numbered.

**Further details**

The first file should contain:

- a title

- the name of authors

- their affiliations

- the designation of the corresponding author
(only they will be exchanging with the journal)

- acknowledgment

- dedication

The second file should contain:

- the title

- an abstract (limited to 130 words)

- keywords (between 3 and 6)

- the text (Times new roman, 12, double spacing, size 12, double spacing), with no blank lines

In the text, there will be only one level of subtitles, in bold, using the same character (kind, size) as for the text, namely Times new Roman, size 12.

**Footnotes are not accepted.**

Names should be given in non capital letters, excepting the initial letter.

Terms in foreign language such are Latin or Greek have to be in italics.

Units will be given using the International System of Units.

Scientific names are to be in accordance with the International Union of Pure and Applied Chemistry (in particular the Gold Book of IUPAC: https://goldbook.iupac.org/).

Abreviations have to be defined the first time that they appear in the text; e.g.: triacylglycerol (TAG).

Bibliographical references, in the end of the text, will be given by alphabetical order of the name of the first author, according to the following rules:

- books: Malecot G. 1948. *Les mathématiques de l'hérédité*. Masson, Paris, 428 p. (or the pages corresponding to the part of interest).

- articles: Dupont JN, Durand A. 1992. *Molecular biology of methanogens, Annual Review of Microbiolology*, 46, 165-191. DOI:xxxxxxx.

- internet site : https://scholar.google.fr/scholar?q=%22maillard+reaction%22&btnG=&hl=fr&as_sdt=0%2C5, last access 2019-12-23.

DOIs are highly recommended.
References of articles accepted for publication have to be quoted as the others, including "in press" after the name of the journal.

Figures, picture or schemes have to be given as digital files (format jpg), of printable quality, free of rights. They will be called in the text, and put in it at the place where they have to appear, with a caption (under the figure), in italics.

Tables are called in the text and referenced separately, but the number will be put before the table.

**Acknowledgments and Dedication:**

Acknowledgments—especially for any financial support—are given as a separate paragraph at the end of the main text. Note that some Transitional Agreements and funders require authors to acknowledge funding in the Acknowledgements section of an article; authors should use recommended wording where this applies.

The dedication should be very short. It is placed between the end of the text and the references. All dedications are subject to approval by the Editor.

The length or the articles is at will except for specific information of the contrary.

When authors propose a manuscript, they can indicate preferred reviewers (if no conflict of interest) and reviewers to be avoided (because of competition).
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

black color. Lines should be numbered.

**Further details**

The first file should contain:

- a title

- the name of authors

- their affiliations

- the designation of the corresponding author
(only they will be exchanging with the journal)

- acknowledgment

- dedication

The second file should contain:

- the title

- an abstract (limited to 130 words)

- keywords (between 3 and 6)

- the text (Times new roman, 12, double spacing, size 12, double spacing), with no blank lines

In the text, there will be only one level of subtitles, in bold, using the same character (kind, size) as for the text, namely Times new Roman, size 12.

**Footnotes are not accepted.**

Names should be given in non capital letters, excepting the initial letter.

Terms in foreign language such are Latin or Greek have to be in italics.

Units will be given using the International System of Units.

Scientific names are to be in accordance with the International Union of Pure and Applied Chemistry (in particular the Gold Book of IUPAC: https://goldbook.iupac.org/).

Abreviations have to be defined the first time that they appear in the text; e.g.: triacylglycerol (TAG).

Bibliographical references, in the end of the text, will be given by alphabetical order of the name of the first author, according to the following rules:

- books: Malecot G. 1948. *Les mathématiques de l'hérédité*. Masson, Paris, 428 p. (or the pages corresponding to the part of interest).

- articles: Dupont JN, Durand A. 1992. *Molecular biology of methanogens*, *Annual Review of Microbiolology*, 46, 165-191. DOI:xxxxxxx.

- internet site : https://scholar.google.fr/scholar?q=%22maillard+reaction%22&btnG=&hl=fr&as_sdt=0%2C5, last access 2019-12-23.

DOIs are highly recommended.
References of articles accepted for publication have to be quoted as the others, including "in press" after the name of the journal.

Figures, picture or schemes have to be given as digital files (format jpg), of printable quality, free of rights. They will be called in the text, and put in it at the place where they have to appear, with a caption (under the figure), in italics.

Tables are called in the text and referenced separately, but the number will be put before the table.

**Acknowledgments and Dedication:**

Acknowledgments—especially for any financial support—are given as a separate paragraph at the end of the main text. Note that some Transitional Agreements and funders require authors to acknowledge funding in the Acknowledgements section of an article; authors should use recommended wording where this applies.

The dedication should be very short. It is placed between the end of the text and the references. All dedications are subject to approval by the Editor.

The length or the articles is at will except for specific information of the contrary.

When authors propose a manuscript, they can indicate preferred reviewers (if no conflict of interest) and reviewers to be avoided (because of competition).
International Journal of Molecular and Physical Gastronomy
(Mol Phys Gast)
Instruction to authors

**1.4. The editorial circuit**

The goal, for the Board of Editors, is to promote
the publication of manuscripts that have academic
quality.

In order to reach it, the editors and reviewers are
invited to exchange anonymously with authors
until the needed academic quality is reach, and
publication can be done.

In order to reach this quality, the journal is based
on the Editorial Board:
https://icmpg.hub.inrae.fr/international-activities-
of-the-international-centre-of-molecular-
gastronomy/international-journal-of-molecular-
and-physical-gastronomy/editorial-board.

The manuscripts will be published after the
following steps:

• Manuscripts are received by the secretarial office, at icmg@agroparistech.fr.

* At reception, the text is deposited officially in a private directory of the International Centre for Molecular and Physical Gastronomy; anonymity is checked, and a number is given.

• The anonymous manuscript is sent to the secretaries of the Editorial Board

* Members of the Editorial Board are invited to designate for an Editor in charge

* The Editor in charge is invited to look for two specialized reviewers

* The reports (critical analysis including advice to authors, rather than evaluation) are transmitted from the reviewers to the Editor in charge, and then from the editor to the Editor secretary, who sends the reviews to the authors

* The authors have to answer to the reviewers and editor in the text (.doc), showing clearly the modifications made; they have to send along an explanatory document.

* The modified manuscript and the explanatory document (after checking for anonymity) are sent to the editor in charge, and the process is repeated until the reviewers and the editor consider that the text can be published.

* The accepted version is processed for layout, and proofs are sent to the author, who can make

only minor changes (large changes call for a
new review).

It is repeated that the reviewers are invited to
make positive observations, in order to improve
the quality of the manuscript. Their name is
printed on the final document, if they accept.
Part of their report can also be published along
with the manuscript when they want (only
scientific discussions, or comments).

**The Editorial Board:**

In February 2024, the Editorial Board is made of:

Jose 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

Reine Barbar, Associate Professor in Food Engineering and Physical Chemistry, Institut Agro-Montpellier, France

Roisin Burke, Technological University Dublin,
Ireland

Davide Cassi, Professor, Parma, Italy

Cleo Croze, Tipiak, Saint-Jeure-d'Andaure,
France

Clark A. Danderson, Auburn, Alabama, USA

Laura Febvay, Switzerland

Maria Cruz Figueroa Espinoza, Professor,
L'Institut Agro Montpellier, Montpellier, France

Erik Fookadi, Associate Professor, Volda
University College, Norway.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**1.4. The editorial circuit**

The goal, for the Board of Editors, is to promote
the publication of manuscripts that have academic
quality.

In order to reach it, the editors and reviewers are
invited to exchange anonymously with authors
until the needed academic quality is reach, and
publication can be done.

In order to reach this quality, the journal is based
on the Editorial Board:
https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy/editorial-board.

The manuscripts will be published after the
following steps:

* Manuscripts are received by the secretarial office, at icmg@agroparistech.fr.

* At reception, the text is deposited officially in a private directory of the International Centre for Molecular and Physical Gastronomy; anonymity is checked, and a number is given.

* The anonymous manuscript is sent to the secretaries of the Editorial Board

* Members of the Editorial Board are invited to designate for an Editor in charge

* The Editor in charge is invited to look for two specialized reviewers

* The reports (critical analysis including advice to authors, rather than evaluation) are transmitted from the reviewers to the Editor in charge, and then from the editor to the Editor secretary, who sends the reviews to the authors

* The authors have to answer to the reviewers and editor in the text (.doc), showing clearly the modifications made; they have to send along an explanatory document.

* The modified manuscript and the explanatory document (after checking for anonymity) are sent to the editor in charge, and the process is repeated until the reviewers and the editor consider that the text can be published.

* The accepted version is processed for layout, and proofs are sent to the author, who can make

only minor changes (large changes call for a new review).

It is repeated that the reviewers are invited to
make positive observations, in order to improve
the quality of the manuscript. Their name is
printed on the final document, if they accept.
Part of their report can also be published along
with the manuscript when they want (only
scientific discussions, or comments).

**The Editorial Board:**

In February 2024, the Editorial Board is made of:

Jose 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

Reine Barbar, Associate Professor in Food
Engineering and Physical Chemistry, Institut
Agro-Montpellier, France

Roisin Burke, Technological University Dublin,
Ireland

Davide Cassi, Professor, Parma, Italy

Cleo Croze, Tipiak, Saint-Jeure-d'Andaure,
France

Clark A. Danderson, Auburn, Alabama, USA

Laura Febvay, Switzerland

Maria Cruz Figueroa Espinoza, Professor,
L'Institut Agro Montpellier, Montpellier, France

Erik Fookadi, Associate Professor, Volda
University College, Norway.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

Sara Gaber, The Norwegian Institute of Food
Fisheries and Aquaculture.

Volker Hessel, Professor at the University of
Adelaide, Australia

Anu Hopia, Professor University of Turku, Finland.

Ashraf Ismail, Professor, Department of Food
Science and Agricultural Chemistry, Macdonald
Campus of McGill University, Canada

Christophe Lavelle, Museum National of Natural
History, Paris, France.

Erik van der Linden, Wageningen University, The
Netherlands

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

Paulina Mata, Retired Assistant Professor, having
collaboration contract with Nova FCT

Bruno Moreira Leite, NOVA University, Lisbon,
Portugal

Francesco Noci, Doctor, Atlantic Technological
University, Galway, Ireland

Lauriane Pierrot-Deseilligny, Ecole Normale
Supérieure Lyon, Lyon, France.

Barbara Rega, Professor, AgroParisTech,
Université Paris-Saclay, France

Sébastien Roustel, CHR-Hansen,
Denmark/France

Weon-Sun Shin, Professor, Seoul University,
Korea

Paulo Sobral, Professor, University of Sao Paulo,
Brasil

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

Rohit Srivastava, India/France

Hervé This vo Kientza, INRAE-AgroParisTech
International Centre of Molecular and Physical
Gastronomy, Paris, France.

Mark Traynor, Professor, Auburn University,
Alabama, USA

Juan Valverde, Dublin, Ireland

Thomas Vilgis, Max Planck Institute, Mainz,
Germany

For **sending manuscripts:**
[icgm@agroparistech.fr](mailto:icgm@agroparistech.fr)

**2. The comprehensive version**

**2.1. Ethics**

Any submission must comply with the
institutional workplace ethical requirements of
the authors. This includes question of copyright,
in particular for figures.

For any information on the ethical rules of
scientific publishing, see:
https://pubs.acs.org/userimages/ContentEditor/1
218054468605/ethics.pdf
http://www.elsevier.com/publishingethics
http://www.elsevier.com/journal-authors/ethics

For studies done on man or with animal, the
authors have to ensure that their studies were
done in accordance to the The Code of Ethics of
the World Medical Association (Helsinki
Statement):
- for studies involving men and women:
  https://www.wma.net/
  and
  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3
  593469/

- for experimentation with animals:
http://ec.europa.eu/environment/chemicals/
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

Sara Gaber, The Norwegian Institute of Food
Fisheries and Aquaculture.

Volker Hessel, Professor at the University of
Adelaide, Australia

Anu Hopia, Professor University of Turku, Finland.

Ashraf Ismail, Professor, Department of Food
Science and Agricultural Chemistry, Macdonald
Campus of McGill University, Canada

Christophe Lavelle, Museum National of Natural
History, Paris, France.

Erik van der Linden, Wageningen University, The
Netherlands

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

Paulina Mata, Retired Assistant Professor, having
collaboration contract with Nova FCT

Bruno Moreira Leite, NOVA University, Lisbon,
Portugal

Francesco Noci, Doctor, Atlantic Technological
University, Galway, Ireland

Lauriane Pierrot-Deseilligny, Ecole Normale
Supérieure Lyon, Lyon, France.

Barbara Rega, Professor, AgroParisTech,
Université Paris-Saclay, France

Sébastien Roustel, CHR-Hansen,
Denmark/France

Weon-Sun Shin, Professor, Seoul University,
Korea

Paulo Sobral, Professor, University of Sao Paulo,
Brasil

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

Rohit Srivastava, India/France

Hervé This vo Kientza, INRAE-AgroParisTech
International Centre of Molecular and Physical
Gastronomy, Paris, France.

Mark Traynor, Professor, Auburn University,
Alabama, USA

Juan Valverde, Dublin, Ireland

Thomas Vilgis, Max Planck Institute, Mainz,
Germany

For **sending manuscripts:**
[icgm@agroparistech.fr](mailto:icgm@agroparistech.fr)

**2. The comprehensive version**

**2.1. Ethics**

Any submission must comply with the
institutional workplace ethical requirements of
the authors. This includes question of copyright,
in particular for figures.

For any information on the ethical rules of
scientific publishing, see:
https://pubs.acs.org/userimages/ContentEditor/1
218054468605/ethics.pdf
http://www.elsevier.com/publishingethics
http://www.elsevier.com/journal-authors/ethics

For studies done on man or with animal, the
authors have to ensure that their studies were
done in accordance to the The Code of Ethics of
the World Medical Association (Helsinki
Statement):
- for studies involving men and women:
  https://www.wma.net/
  and
  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3
  593469/

- for experimentation with animals:
http://ec.europa.eu/environment/chemicals/
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

lab_animals/legislation_en.htm and EU directive
https://eur-lex.europa.eu/LexUriServ/LexUriServ.d
o?uri=OJ:L:2010:276:0033:0079:en:PDF

The works have to be in accordance to the
Helsinki Statement, and they have to have been
declared, if needed, to a Consultative Committee
for the Protection of Human Beings in Biomedical
Research (CCPPRB), or to a Committee of
Ethics. When such an institution was consulted,
the manuscript should declare it.

For manuscripts in the fields of science of human
beings or science of society, the authors have,
according to the best practices of such disciplines,
indicated the historiography context and recalled
the researches prior to them, and differences with
such works.

**2.2. Statement of submission**

Submitting a manuscript implies that this text was
not proposed previously to the same journal, and
that is not being reviewed in another journal. The
submission has to be accepted by all authors. The
authors accept that, if the manuscript is accepted
and published, only the .pdf file produced by the
IJMPG can be distributed (freely).

In order to check the originality of the text, the
manuscript can be submitted to a checking
software or anti-plagiarism tool such as
CrossCheck: www.elsevier.com/editors/plagdetect

reviewers, and vice versa.

As a consequence, different files are needed:

1. File 1: the title. A separate .doc file should contain the title in English (compulsory); each author is designated (in this order) by: their name, the name of the institution, the postal address, the telephone number, the email address.

This separate file containing the title and the
names of authors will be kept secret by the
secretaries of the Editorial Board, for double
anonymity, excluding personal data from the
manuscript., until acceptation of the manuscript.

2. File 2: the manuscript. This .doc file, along with a .pdf file, must contain an abstract in English and keywords, in English. The text of the article should be in English (with U.K spelling). The file has also to include bibliographical references, captions for Tables and Figures.

The file containing the manuscript should never
contain information on the author(s): no name,
no post or email address, no telephone number.
The text should be Times new roman, size 12,
double spacing, and lines have to be numbered.

3. Files 3 and more: figures and supplemental
data. These files can include schemes, pictures
in black and white or in color. The various
elements have to be given as separate files, with
one file by figure, or as one compressed (zip)
file.

**2.3. Submission of manuscripts**

The texts have to be given as .doc or .docx files.

The manuscript is to be submitted by using the
email address:

[icgm@agroparistech.fr](mailto:icgm@agroparistech.fr)

• BE AWARE: this journal is using an organization
of double blind evaluation. This means that the
identity of authors is not known by editors and

**2.4. Presentation of the manuscripts**

The manuscript is to be prepared according to all
following rules (when the rules are not used, the
manuscript is sent back).

1. Title page

This page has to include:

- the title (in English), concise, giving in a precise
way the topic of the work, should not include
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

lab_animals/legislation_en.htm and EU directive
https://eur-lex.europa.eu/LexUriServ/LexUriServ.d
o?uri=OJ:L:2010:276:0033:0079:en:PDF

The works have to be in accordance to the
Helsinki Statement, and they have to have been
declared, if needed, to a Consultative Committee
for the Protection of Human Beings in Biomedical
Research (CCPPRB), or to a Committee of
Ethics. When such an institution was consulted,
the manuscript should declare it.

For manuscripts in the fields of science of human
beings or science of society, the authors have,
according to the best practices of such disciplines,
indicated the historiography context and recalled
the researches prior to them, and differences with
such works.

**2.2. Statement of submission**

Submitting a manuscript implies that this text was
not proposed previously to the same journal, and
that is not being reviewed in another journal. The
submission has to be accepted by all authors. The
authors accept that, if the manuscript is accepted
and published, only the .pdf file produced by the
IJMPG can be distributed (freely).

In order to check the originality of the text, the
manuscript can be submitted to a checking
software or anti-plagiarism tool such as
CrossCheck: www.elsevier.com/editors/plagdetect

reviewers, and vice versa.

As a consequence, different files are needed:

1. File 1: the title. A separate .doc file should contain the title in English (compulsory); each author is designated (in this order) by: their name, the name of the institution, the postal address, the telephone number, the email address.

This separate file containing the title and the
names of authors will be kept secret by the
secretaries of the Editorial Board, for double
anonymity, excluding personal data from the
manuscript., until acceptation of the manuscript.

2. File 2: the manuscript. This .doc file, along with a .pdf file, must contain an abstract in English and keywords, in English. The text of the article should be in English (with U.K spelling). The file has also to include bibliographical references, captions for Tables and Figures.

The file containing the manuscript should never
contain information on the author(s): no name,
no post or email address, no telephone number.
The text should be Times new roman, size 12,
double spacing, and lines have to be numbered.

3. Files 3 and more: figures and supplemental
data. These files can include schemes, pictures
in black and white or in color. The various
elements have to be given as separate files, with
one file by figure, or as one compressed (zip)
file.

**2.3. Submission of manuscripts**

The texts have to be given as .doc or .docx files.

The manuscript is to be submitted by using the
email address:

[icgm@agroparistech.fr](mailto:icgm@agroparistech.fr)

• BE AWARE: this journal is using an organization
of double blind evaluation. This means that the
identity of authors is not known by editors and

**2.4. Presentation of the manuscripts**

The manuscript is to be prepared according to all
following rules (when the rules are not used, the
manuscript is sent back).

1. Title page

This page has to include:

- the title (in English), concise, giving in a precise
way the topic of the work, should not include
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

abbreviations;

- the first names and the family name for each author; when the authors belong to different research groups, their names are followed by number in exponent, for a numbered list of institutions, including addresses;

- the name and postal address of research institutions, laboratories, research groups; indicate telephone number and emails of authors;

- if needed, the date and place of the meeting or event where the work was shown.

## 2. Abstracts and keywords

Each manuscript has to include an abstract in English, without abbreviation or reference. The maximum length is 130 words.

For scientific notes, the abstracts have to have the following structure:

- Objectives;

- Materials and Methods;

- Results;

- Discussion;

- Conclusions.

For sciences of nature, the discoveries and conclusions should be clearly given. For sciences of human beings and society, sources, methods, conclusions and proposed hypothesis should be given.

Keywords, in English should be from 3 to 6. They will be discussed by the journal for indexing.

## 3. The Text

Style. The text has to be clear, concise and precise. It should be understood by a reader outside the particular scientific field of the authors. Using the first person is not traditional. Information published earlier should be avoided as much as possible, and given only in order to explain the discussed matters.

Dividing the text into small paragraphs is not a good option. The past events should be described using past tenses. This is the case, in particular, for the "Materials and Methods", but also for the Results.

When authors are quoted in the text, both are quoted if they are two; if the group includes more

than two authors, only the first name is given, followed by "et al.".

Titles and subtitles of the same hierarchical order have to be given in the same way; they should not include references.

Expressions and abbreviations in Latin are in italics (et al., a priori, in vitro...).

The text can be followed by acknowledgments, references, captions of figures and tables.

The lines of the manuscript should be numbered by increasing order, for making the exchange between authors and reviewers more easy.

Figures are in separate files.

## Abbreviations

Only usual abbreviations are accepted. The whole term should be before the abbreviation, given the first time that the word appears, except for units in the International System of Units.

Using abbreviations in the title is forbidden.

Abbreviations should be avoided in abstracts.

## Footnotes

These notes are not the same as bibliographical references. They are not accepted.

## Units, symbols and brand names

Symbols and units have to be given according to the international rules:

https://www.bipm.org/en/home

http://goldbook.iupac.org/

Units of length, mass, volumes are m, kg, L, or their multiples.

The brand name of a material, or a product, should be given along with the abbreviation TM and, in parentheses, the name of the producer.

In a sentence, the numbers from 0 to 10 are written entirely (zero, ten). A dot is before decimal digits. Isotopes are given with the atomic mass in exponent at the left of the symbol of the element ( 131 I).

## Tables

Tables have to be given on separated pages, with their caption. They are numbered with Arabic numbers, and indexed in the text by order
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

abbreviations;

- the first names and the family name for each author; when the authors belong to different research groups, their names are followed by number in exponent, for a numbered list of institutions, including addresses;

- the name and postal address of research institutions, laboratories, research groups; indicate telephone number and emails of authors;

- if needed, the date and place of the meeting or event where the work was shown.

## 2. Abstracts and keywords

Each manuscript has to include an abstract in English, without abbreviation or reference. The maximum length is 130 words.

For scientific notes, the abstracts have to have the following structure:

- Objectives;

- Materials and Methods;

- Results;

- Discussion;

- Conclusions.

For sciences of nature, the discoveries and conclusions should be clearly given. For sciences of human beings and society, sources, methods, conclusions and proposed hypothesis should be given.

Keywords, in English should be from 3 to 6. They will be discussed by the journal for indexing.

## 3. The Text

Style. The text has to be clear, concise and precise. It should be understood by a reader outside the particular scientific field of the authors. Using the first person is not traditional. Information published earlier should be avoided as much as possible, and given only in order to explain the discussed matters.

Dividing the text into small paragraphs is not a good option. The past events should be described using past tenses. This is the case, in particular, for the "Materials and Methods", but also for the Results.

When authors are quoted in the text, both are quoted if they are two; if the group includes more

than two authors, only the first name is given, followed by "et al.".

Titles and subtitles of the same hierarchical order have to be given in the same way; they should not include references.

Expressions and abbreviations in Latin are in italics (et al., a priori, in vitro...).

The text can be followed by acknowledgments, references, captions of figures and tables.

The lines of the manuscript should be numbered by increasing order, for making the exchange between authors and reviewers more easy.

Figures are in separate files.

## Abbreviations

Only usual abbreviations are accepted. The whole term should be before the abbreviation, given the first time that the word appears, except for units in the International System of Units.

Using abbreviations in the title is forbidden.

Abbreviations should be avoided in abstracts.

## Footnotes

These notes are not the same as bibliographical references. They are not accepted.

## Units, symbols and brand names

Symbols and units have to be given according to the international rules:

https://www.bipm.org/en/home

http://goldbook.iupac.org/

Units of length, mass, volumes are m, kg, L, or their multiples.

The brand name of a material, or a product, should be given along with the abbreviation TM and, in parentheses, the name of the producer.

In a sentence, the numbers from 0 to 10 are written entirely (zero, ten). A dot is before decimal digits. Isotopes are given with the atomic mass in exponent at the left of the symbol of the element ( 131 I).

## Tables

Tables have to be given on separated pages, with their caption. They are numbered with Arabic numbers, and indexed in the text by order
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

of appearance (number in parentheses).

Figures, pictures

Figures are given only under digital form (jpg).

The caption is to be given separately, with clear
information on the object of the figure, and with
the explanation of possible abbreviations.

They can be in black and white or in color. When
the figures were previously published, the authors
have to ensure that they have to right to use
them, with a written authorization of the publisher
and of the authors of the picture.

The Editors can refuse figures when their number
is too much or when the quality is not enough, in
accordance to the information given.

Figures should be given in the .jpg or .jpeg format;
TIFF (.tif), EPS (.eps), PDF (.pdf) are also
accepted, as well as .doc, .ppt or .xls (respectively
for writer/word, or Powerpoint, or excel).

In order to more clearly identify the figures, it is
recommended to include the number of the figure
in the name of the file containing the figure. For
example the file« fig1.tif » could contain the first
figure, as a TIFF format. The minimum resolution
of figures should be 300 DPI for pictures, and
500 to 1000 DPI for graphs or schemes. High
resolution is needed.

Supplemental materials

The journal invites the authors to submit
supplemental materials. They can include tables,
figures, videos, MCQ, etc. Such information is
sometimes helpful (for example, when a table is
too big or pictures are too many). They can give
experimental details or give data.

This information (pictures, videos, audio files,
archives, spreadsheets...) will be given as
separate files.

Various formats are possible:

- for pictures: .gif, .tif, .jpg, .svg, .png, etc.

- for videos: .mov, .avi, etc.

- for podcasts: .mp3, .wma, .wav

- for documents: .doc, .pdf, etc.

- for spreadsheets: .xls, .cvs, etc.

- for presentations: .ppt, .pps, etc.

Acknowledgments

They appear at the end of articles, before

references. They include the description of the
works for which the authorship is not required,
such as thanks for technical help, material
contribution, funding. In particular, they can
included the description of interests for which a
conflict is possible (see below).

For each author of the publication,
complementary information can be given:
experimental work, technical assistance,
redaction...

Bibliographical References

They are selected by the authors, and their
precision is to be checked before sending the
manuscript. They should be accessible, and it is
not recommended to quote articles from journals
that don't apply peer reviewing.

References are described in the text between
parentheses including the family name of the
first or the two first authors, and a date,
separated by a comma. When two authors are
given, their names are separated by "and".
When the quoted publication has more than two
authors, the name for the first authors is to be
followed by "et al.".

At the end of the manuscript, the references are
given in alphabetical order of the name of first
authors.

All references quoted in the text have to be
present in the list of references at the end of the
text, and vice versa.

Accepted but non published articles can be
given using the journal, the year and the volume
of publication, and the mention [in press].

References to personal communications,
memoirs, non submitted manuscripts are to be
quoted in the text only (not in the final list of
references), with special information (such as
"personal communication").

References are given according as:

Article in a scientific journal

Dupont JN, Durand A. 1992. *Molecular biology of methanogens*. Annual Review of Microbiology, 46, 165-191. DOI:xxxxxxxxxxxxxxx.

Article in a supplement of a volume
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

of appearance (number in parentheses).

**Figures, pictures**

Figures are given only under digital form (.jpg).

The caption is to be given separately, with clear information on the object of the figure, and with the explanation of possible abbreviations.

They can be in black and white or in color. When the figures were previously published, the authors have to ensure that they have to right to use them, with a written authorization of the publisher and of the authors of the picture.

The Editors can refuse figures when their number is too much or when the quality is not enough, in accordance to the information given.

Figures should be given in the .jpg or .jpeg format; TIFF (.tiff), EPS (.eps), PDF (.pdf) are also accepted, as well as .doc, .ppt or .xls (respectively for writer/word, or Powerpoint, or excel).

In order to more clearly identify the figures, it is recommended to include the number of the figure in the name of the file containing the figure. For example the file« fig1.tif » could contain the first figure, as a TIFF format. The minimum resolution of figures should be 300 DPI for pictures, and 500 to 1000 DPI for graphs or schemes. High resolution is needed.

**Supplemental materials**

The journal invites the authors to submit supplemental materials. They can include tables, figures, videos, MCQ, etc. Such information is sometimes helpful (for example, when a table is too big or pictures are too many). They can give experimental details or give data.

This information (pictures, videos, audio files, archives, spreadsheets...) will be given as separate files.

Various formats are possible:

- for pictures: .gif, .tif, .jpg, .svg, .png, etc.

- for videos: .mov, .avi, etc.

- for podcasts: .mp3, .wma, .wav

- for documents: .doc, .pdf, etc.

- for spreadsheets: .xls, .cvs, etc.

- for presentations: .ppt, .pps, etc.

**Acknowledgments**

They appear at the end of articles, before

references. They include the description of the works for which the authorship is not required, such as thanks for technical help, material contribution, funding. In particular, they can included the description of interests for which a conflict is possible (see below).

For each author of the publication, complementary information can be given: experimental work, technical assistance, redaction...

**Bibliographical References**

They are selected by the authors, and their precision is to be checked before sending the manuscript. They should be accessible, and it is not recommended to quote articles from journals that don't apply peer reviewing.

References are described in the text between parentheses including the family name of the first or the two first authors, and a date, separated by a comma. When two authors are given, their names are separated by "and". When the quoted publication has more than two authors, the name for the first authors is to be followed by "et al.".

At the end of the manuscript, the references are given in alphabetical order of the name of first authors.

All references quoted in the text have to be present in the list of references at the end of the text, and vice versa.

Accepted but non published articles can be given using the journal, the year and the volume of publication, and the mention [in press].

References to personal communications, memoirs, non submitted manuscripts are to be quoted in the text only (not in the final list of references), with special information (such as "personal communication").

References are given according as:

**Article in a scientific journal**

Dupont JN, Durand A. 1992. *Molecular biology of methanogens*. Annual Review of Microbiology, 46, 165-191. DOI:xxxxxxxxxxxxxxx.

**Article in a supplement of a volume**
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

Dupont JN, Durand A. 1992. Molecular biology of
methanogens. *Annual Review of Microbiology*
*Supplement*, 34–6.

Books

Malecot G. 1948. *Les mathématiques de l'hérédité*. Masson, Paris, 428 p. (or the pages quoted).

Chapter of books

This H. 2012. Gastronomie moléculaire et
olfaction. In *Odorat et goût* (Salesse R and
Gervais R eds). Editions Quae, Paris, 439-449.

Proceedings

Dupont JN, Durand A. 1992. Molecular biology of
methanogens. *Proceedings of the 7th Life
Sciences Symposium*, Oct. 29-31, Knoxville (TN),
69-78.

Thesis

Valverde J. 2007. Study of the modifications induced by various culinary and industrial treatments of pigment systems from immature pods of green beans (*Phaseolus vulgaris* L.); introduction of new analytical methods for the study of such systems) [PhD Dissertation]. University Paris VI, Paris.

Reference on line

Morse SS. 1995. Factors in the emergence of
infectious diseases. Emerging Infectious Disease
[serial online].
http://www.cdc.gov/ncidod/EID/eid.htm), last
access YYYY-MM-DD.

For all kind of references, DOIs are highly
recommended.

**2.5. Interests**

The journal is following the international rules
relative to conflicting interests. Any interest should
be given, at the end of the text.

All authors have to declare their interests
following the rules below:

An interest is to be declared when an author or a

co-author has personal or financial relationship
with other persons or organizations who can
influence his/her judgment (loyalty of research).
The principal interests are financial, including
clinical tests for drug companies, consulting,
familial...

When there are one or more interests for one or
more authors, the whole list of interest should be
given at the end of the manuscript, before the
references.

**2.6. Advices for redaction**

Abstracts and Keywords: all articles should
abstract and keywords (between 3 and 7 words).

Translations

The English version of abstracts and keywords
should be grammatically excellent.

Types of articles and length

The presentation and length of manuscript (not
including title, abstract, references, tables and
figures) are different depending on the particular
kind of articles:

**1. News Part:**

**1.1. Short News**

The articles for the News section should not
include original scientific results. They are limited
to giving factual information, in less than one
printed page (600 words).

**1.2. Editorials**

The author(s) discuss a topic or give an opinion.
Editorials can discuss a current hot topic, ask
fresh questions or give answers with arguments.
They cannot include original scientific results.
They can be proposed to the Editorial Board or
be invited.
They should have an abstract (100-150 words)
and up to 5 keywords.

**1.3. Image for thought**

These articles should be focused on one (only
one) stunning picture with gastronomic
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

Dupont JN, Durand A. 1992. Molecular biology of
methanogens. *Annual Review of Microbiology*
*Supplement*, 34–6.

Books

Malecot G. 1948. *Les mathématiques de l'hérédité*. Masson, Paris, 428 p. (or the pages quoted).

Chapter of books

This H. 2012. Gastronomie moléculaire et
olfaction. In *Odorat et goût* (Salesse R and
Gervais R eds). Editions Quae, Paris, 439-449.

Proceedings

Dupont JN, Durand A. 1992. Molecular biology of
methanogens. *Proceedings of the 7th Life
Sciences Symposium*, Oct. 29-31, Knoxville (TN),
69-78.

Thesis

Valverde J. 2007. Study of the modifications induced by various culinary and industrial treatments of pigment systems from immature pods of green beans (*Phaseolus vulgaris* L.); introduction of new analytical methods for the study of such systems) [PhD Dissertation]. University Paris VI, Paris.

Reference on line

Morse SS. 1995. Factors in the emergence of
infectious diseases. Emerging Infectious Disease
[serial online].
http://www.cdc.gov/ncidod/EID/eid.htm), last
access YYYY-MM-DD.

For all kind of references, DOIs are highly
recommended.

**2.5. Interests**

The journal is following the international rules
relative to conflicting interests. Any interest should
be given, at the end of the text.

All authors have to declare their interests
following the rules below:

An interest is to be declared when an author or a

co-author has personal or financial relationship
with other persons or organizations who can
influence his/her judgment (loyalty of research).
The principal interests are financial, including
clinical tests for drug companies, consulting,
familial...

When there are one or more interests for one or
more authors, the whole list of interest should be
given at the end of the manuscript, before the
references.

**2.6. Advices for redaction**

Abstracts and Keywords: all articles should
abstract and keywords (between 3 and 7 words).

Translations

The English version of abstracts and keywords
should be grammatically excellent.

Types of articles and length

The presentation and length of manuscript (not
including title, abstract, references, tables and
figures) are different depending on the particular
kind of articles:

**1. News Part:**

**1.1. Short News**

The articles for the News section should not
include original scientific results. They are limited
to giving factual information, in less than one
printed page (600 words).

**1.2. Editorials**

The author(s) discuss a topic or give an opinion.
Editorials can discuss a current hot topic, ask
fresh questions or give answers with arguments.
They cannot include original scientific results.
They can be proposed to the Editorial Board or
be invited.
They should have an abstract (100-150 words)
and up to 5 keywords.

**1.3. Image for thought**

These articles should be focused on one (only
one) stunning picture with gastronomic
International Journal of Molecular and Physical Gastronomy
(Mol Phys Gast)
Instruction to authors

**2.2. Commentaries (including Commentaries by Reviewers)**

In this section, reflections can be published about
articles formerly published, discussing scientific,
technological or technical interpretation which
were give in the commented text.

Commentaries are narrowly focused articles.
They can take one of two forms.

The first form aims to highlight one or few
interesting research articles formerly published in
one scientific journal, to discuss specific issues
within a subject area. Opinions can be expressed
as long as they are factually based (references).

The second form is a commentary on a study or
review that was formerly published or that is soon
to be published, and that is interesting enough to
warrant further comment or explanation. This type
of commentary discusses specific issues within a
subject area rather than the whole field, explains
the implications of the article, and puts it in
context. Opinions are welcome as long as they
are factually based.

Commentaries appear as: "Answer to the article of "name of authors of the article"" [et al. when more than two authors] », year of publication"

**2.3. Letters to the Editors**

Post-publication commentaries on published
research is necessary to advancing scientific
knowledge. Formal post-publication commentary
on published papers can involve either
challenges, clarifications or in some cases,
replication of the published work and may, after
peer review, be published online as a letter to the
Editors, usually alongside a reply from the original
authors.

Letters to the Editor should ideally be based on
knowledge contemporaneous with the original
paper, rather than subsequent scientific
developments.

If the submission serves only to identify an
important error or mistake in the published paper,
it will usually lead to the publication of a
clarification statement (correction or retraction, for
example).

The journal does not consider Letters to the Editor
on papers published in other journals.

Letters to the Editor should be around 800
words, excluding references. They should be
written in a neutral tone and all
comments/discussion must relate to the original
published article. All such articles considered for
publication will be subject to peer review.

The Letters to the Editors are different from
correspondence or commentaries (bringing new
reflections or reactions induced by a publication).
They can deal with the preliminary results of a
study, professional or scientific information.

They can also deal with news.

**2.4. Reports**

A report is an article which aims less at showing
the novelty of a scientific work than showing the
importance or novelty of a research.

The key difference between article writing and
report writing is that article writing involves the
writer's personal work whereas reports include
external factual information and evidence. In
addition, articles tend to be shorter than reports.
A report is detailed usually written in chapters
while an article is a concise extract from a report
prepared for the purpose of publication in a
journal.

These articles can include the opinion of the
authors for questions which are not discussed in
the literature. The personal opinion of the expert,
which should not be confused with professional
recommendations, is the characteristic of such
articles. They can include Tables, Figures.

**2.5. Opinions**

Opinions are like Editorials, but they are different
because they express personal ideas and do not
correspond to the ideas of the Editors. They are
longer and structured, with subtitles and
conclusion. References are very important.

In the Opinion section authors (understood as
expert, citizen, scientist, technologist, technician,
whatever the field covered within the limit given
above) present and discuss their point of view on
the strengths and weaknesses of a scientific
hypothesis or theory, of a technical,
technological or scientific practice, of an
implemented policy or of technical, technological
or scientific programs.
International Journal of Molecular and Physical Gastronomy
(Mol Phys Gast)
Instruction to authors

**2.2. Commentaries (including Commentaries by Reviewers)**

In this section, reflections can be published about
articles formerly published, discussing scientific,
technological or technical interpretation which
were give in the commented text.

Commentaries are narrowly focused articles.
They can take one of two forms.

The first form aims to highlight one or few
interesting research articles formerly published in
one scientific journal, to discuss specific issues
within a subject area. Opinions can be expressed
as long as they are factually based (references).

The second form is a commentary on a study or
review that was formerly published or that is soon
to be published, and that is interesting enough to
warrant further comment or explanation. This type
of commentary discusses specific issues within a
subject area rather than the whole field, explains
the implications of the article, and puts it in
context. Opinions are welcome as long as they
are factually based.

Commentaries appear as: "Answer to the article of "name of authors of the article"" [et al. when more than two authors] », year of publication"

**2.3. Letters to the Editors**

Post-publication commentaries on published
research is necessary to advancing scientific
knowledge. Formal post-publication commentary
on published papers can involve either
challenges, clarifications or in some cases,
replication of the published work and may, after
peer review, be published online as a letter to the
Editors, usually alongside a reply from the original
authors.

Letters to the Editor should ideally be based on
knowledge contemporaneous with the original
paper, rather than subsequent scientific
developments.

If the submission serves only to identify an
important error or mistake in the published paper,
it will usually lead to the publication of a
clarification statement (correction or retraction, for
example).

The journal does not consider Letters to the Editor
on papers published in other journals.

Letters to the Editor should be around 800
words, excluding references. They should be
written in a neutral tone and all
comments/discussion must relate to the original
published article. All such articles considered for
publication will be subject to peer review.

The Letters to the Editors are different from
correspondence or commentaries (bringing new
reflections or reactions induced by a publication).
They can deal with the preliminary results of a
study, professional or scientific information.

They can also deal with news.

**2.4. Reports**

A report is an article which aims less at showing
the novelty of a scientific work than showing the
importance or novelty of a research.

The key difference between article writing and
report writing is that article writing involves the
writer's personal work whereas reports include
external factual information and evidence. In
addition, articles tend to be shorter than reports.
A report is detailed usually written in chapters
while an article is a concise extract from a report
prepared for the purpose of publication in a
journal.

These articles can include the opinion of the
authors for questions which are not discussed in
the literature. The personal opinion of the expert,
which should not be confused with professional
recommendations, is the characteristic of such
articles. They can include Tables, Figures.

**2.5. Opinions**

Opinions are like Editorials, but they are different
because they express personal ideas and do not
correspond to the ideas of the Editors. They are
longer and structured, with subtitles and
conclusion. References are very important.

In the Opinion section authors (understood as
expert, citizen, scientist, technologist, technician,
whatever the field covered within the limit given
above) present and discuss their point of view on
the strengths and weaknesses of a scientific
hypothesis or theory, of a technical,
technological or scientific practice, of an
implemented policy or of technical, technological
or scientific programs.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

These articles encourage a debate that challenges the current state of knowledge or practice in particular field.

These articles are critically reviewed by peers on a double-anonymity basis, but of course the reviewers can only check the factual validity of the information on which the opinions are based, and are not allowed to reject the manuscript when they have a different opinion.

Opinion articles should not be research notes in disguise, with unpublished or original data not reviewed. Similarly, the International Journal of Molecular and Physical Gastronomy does not accept articles that tout specific products.

In contrast, the journal does accept manuscripts written :

- by authors of technical, technological, or scientific journal articles (both the natural and human/social sciences) that explain their findings to a non-specialist audience,

- or by people from industry who discuss trends in the fields in which they operate

- or by administrators or managers in charge of public policy issues.

For these articles, authors are asked to disclose any potential interests they may have in relation to the theme of the article.

It is good practice for articles of this type to include constructive criticism and to be supported by evidence.

Opinions articles are typically relatively short (2000-2500 words), and this is useful, as often a succinct argument is more effective when it is free of excessive documentation (which can make a "Report").

**2.6. Perspectives**

Perspective articles point to recent and noteworthy work, whether technical, technological or scientific, but authors should not focus on their own work. Such articles may contextualize recent results, show their intrinsic importance, or point out their relevance to other disciplines. These papers should be novel and not simply summarize published work. They can be requested by the editors, or submitted spontaneously. These articles inform a wide readership of exciting scientific developments in the authors' area of

expertise. Other appropriate topics include discussions of methods, books, or meeting highlights (see corresponding sections).

A Perspective article, presenting the author's views and ideas about current research or other topics of interest to scientists, should be concise, and well show a new and original view of existing problems, fundamental concepts, or current notions, propose and support a new hypothesis, or discuss the implications of a recently implemented innovation. Perspective articles may focus on current advances and future directions on a topic, and may include original data as well as personal opinion. Note that the same writing guidelines as for "Opinions" apply to these pieces.

These papers should include a short title (in English), an abstract (less than 150 words), references and may be accompanied by figures and tables. They are subject to the same editorial treatment as all other articles (double anonymous critical analysis, in order to produce texts of academic quality).

**2.7. Reviews of the literature**

Such texts are making updates of the knowledge on particular topics. They can discuss the data of the literature and possible controversies. They are critical syntheses of published works, and should lead to useful proposals. A review article is not an original study, presenting non already published results. It examines previous studies and compiles their data and evidence.

They are subjected to peer reviewing.

**2.8. Synthesis**

A synthesis is a written discussion incorporating support from several sources of differing views.

In order to write a successful synthesis essay, one must gather research on a chosen topic, discover meaningful connections throughout the research, and develop a distinctive and interesting argument or perspective. A synthesis is not a summary.

The goal of these mini reviews, signed by a maximum of three authors, is to give a very short and focused reports of literature, through an important article of the discipline; this article
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

These articles encourage a debate that challenges the current state of knowledge or practice in particular field.

These articles are critically reviewed by peers on a double-anonymity basis, but of course the reviewers can only check the factual validity of the information on which the opinions are based, and are not allowed to reject the manuscript when they have a different opinion.

Opinion articles should not be research notes in disguise, with unpublished or original data not reviewed. Similarly, the International Journal of Molecular and Physical Gastronomy does not accept articles that tout specific products.

In contrast, the journal does accept manuscripts written :

- by authors of technical, technological, or scientific journal articles (both the natural and human/social sciences) that explain their findings to a non-specialist audience,

- or by people from industry who discuss trends in the fields in which they operate

- or by administrators or managers in charge of public policy issues.

For these articles, authors are asked to disclose any potential interests they may have in relation to the theme of the article.

It is good practice for articles of this type to include constructive criticism and to be supported by evidence.

Opinions articles are typically relatively short (2000-2500 words), and this is useful, as often a succinct argument is more effective when it is free of excessive documentation (which can make a "Report").

**2.6. Perspectives**

Perspective articles point to recent and noteworthy work, whether technical, technological or scientific, but authors should not focus on their own work. Such articles may contextualize recent results, show their intrinsic importance, or point out their relevance to other disciplines. These papers should be novel and not simply summarize published work. They can be requested by the editors, or submitted spontaneously. These articles inform a wide readership of exciting scientific developments in the authors' area of

expertise. Other appropriate topics include discussions of methods, books, or meeting highlights (see corresponding sections).

A Perspective article, presenting the author's views and ideas about current research or other topics of interest to scientists, should be concise, and well show a new and original view of existing problems, fundamental concepts, or current notions, propose and support a new hypothesis, or discuss the implications of a recently implemented innovation. Perspective articles may focus on current advances and future directions on a topic, and may include original data as well as personal opinion. Note that the same writing guidelines as for "Opinions" apply to these pieces.

These papers should include a short title (in English), an abstract (less than 150 words), references and may be accompanied by figures and tables. They are subject to the same editorial treatment as all other articles (double anonymous critical analysis, in order to produce texts of academic quality).

**2.7. Reviews of the literature**

Such texts are making updates of the knowledge on particular topics. They can discuss the data of the literature and possible controversies. They are critical syntheses of published works, and should lead to useful proposals. A review article is not an original study, presenting non already published results. It examines previous studies and compiles their data and evidence.

They are subjected to peer reviewing.

**2.8. Synthesis**

A synthesis is a written discussion incorporating support from several sources of differing views.

In order to write a successful synthesis essay, one must gather research on a chosen topic, discover meaningful connections throughout the research, and develop a distinctive and interesting argument or perspective. A synthesis is not a summary.

The goal of these mini reviews, signed by a maximum of three authors, is to give a very short and focused reports of literature, through an important article of the discipline; this article
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

should have been published within the last year,
and should have an impact on practices.

The content is a short introduction, an abstract of
two to five articles and a conclusion.

The number of references should be less than six.

The number of words should be less than 1,000.

**2.9. Debates**

The goal is to give the divergent opinions of two
or three authors, on a particular topic. The
arguments are to be given under a concise, but
discussed and referenced format.

The goal of this column is to show different
perspectives. The topic is given under the form of
a question (« Can we... ? Should we ... ? Is it
interesting to ... ? »), closed question for which
there are two or perhaps three possible answers.
Each author has to demonstrate ("why?" -
"because") the hypothesis he/she proposed, in
view of a conclusion (perhaps not definitive).

A Debate article is different from a Review, as the
goal is not to show knowledge and practices, but
on the contrary to discuss such knowledge and
practices, in relationship with the current
development of a field.

The text includes a title, keywords, but no
abstract.

Before publication, each of the authors gets the
article of his/her opponent, with the possibility to
change some aspects of his own text, if
necessary.

**2.10. Conference and Workshop proceedings**

Proceedings of conferences or workshops with
topics within the scope of the International
Journals of Molecular and Physical Gastronomy
are welcome.

Manuscripts from oral presentations or texts
discussing posters follow in general the advices
for research papers, but should be named as
"proceedings" and indicate the name of the
conference. The organizers are invited to define
scope and topics of the workshop/conference by
an introduction. Important and substantial
questions, answers and discussions after the
presentations can be added as an appendix after
the manuscript to encourage further ideas and
thoughts. Submissions will be peer-reviewed as

well.

These are written texts, not just quick notes.

They should be structured like reviews or
summaries.

**3. Molecular and Physical Gastronomy and
Education/Communication**

**3.1. Research papers** (Section Editor: Pr Roisin
Burke):

Manuscripts submitted in this part should have
pedagogical content and educational relevance
and insight that demonstrate an impact on
teaching and learning while articulating audience
level, use with students, and details for adopting
and adapting the material, if applicable.

The work should show a connection to relevant
educational contexts, such as curricula and
knowledge and skills mapping, coursework,
public communication, public understanding etc.
Relevant arenas in focus include formal
education (schools, universities, technical units
etc.) as well as non-formal education (museums,
exhibitions, forums, etc.), of various age groups,
from pre-school to tertiary education and life-
long learning, also including in-service education
and learning.

Multiple perspectives on education are possible,
such as art, history, anthropology, social
sciences, education, educational
philosophy/theory, educational systems and
policy, teaching/learning practices, methods-
outcomes and impacts, learners' and/or
educators' engagement and attitudes,
assessment, educational technologies etc., as
molecular and physical gastronomy is
concerned.

Manuscripts are also accepted on topics related
to molecular and physical gastronomy and
communication, such as (but not restricted to):

* communication, collaboration and knowledge
transfer between fields of practice and actors
therein

* history of communication

* communication-oriented literary/linguistic
aspects
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

should have been published within the last year,
and should have an impact on practices.

The content is a short introduction, an abstract of
two to five articles and a conclusion.

The number of references should be less than six.

The number of words should be less than 1,000.

**2.9. Debates**

The goal is to give the divergent opinions of two
or three authors, on a particular topic. The
arguments are to be given under a concise, but
discussed and referenced format.

The goal of this column is to show different
perspectives. The topic is given under the form of
a question (« Can we... ? Should we ... ? Is it
interesting to ... ? »), closed question for which
there are two or perhaps three possible answers.
Each author has to demonstrate ("why?" -
"because") the hypothesis he/she proposed, in
view of a conclusion (perhaps not definitive).

A Debate article is different from a Review, as the
goal is not to show knowledge and practices, but
on the contrary to discuss such knowledge and
practices, in relationship with the current
development of a field.

The text includes a title, keywords, but no
abstract.

Before publication, each of the authors gets the
article of his/her opponent, with the possibility to
change some aspects of his own text, if
necessary.

**2.10. Conference and Workshop proceedings**

Proceedings of conferences or workshops with
topics within the scope of the International
Journals of Molecular and Physical Gastronomy
are welcome.

Manuscripts from oral presentations or texts
discussing posters follow in general the advices
for research papers, but should be named as
"proceedings" and indicate the name of the
conference. The organizers are invited to define
scope and topics of the workshop/conference by
an introduction. Important and substantial
questions, answers and discussions after the
presentations can be added as an appendix after
the manuscript to encourage further ideas and
thoughts. Submissions will be peer-reviewed as

well.

These are written texts, not just quick notes.

They should be structured like reviews or
summaries.

**3. Molecular and Physical Gastronomy and
Education/Communication**

**3.1. Research papers** (Section Editor: Pr Roisin
Burke):

Manuscripts submitted in this part should have
pedagogical content and educational relevance
and insight that demonstrate an impact on
teaching and learning while articulating audience
level, use with students, and details for adopting
and adapting the material, if applicable.

The work should show a connection to relevant
educational contexts, such as curricula and
knowledge and skills mapping, coursework,
public communication, public understanding etc.
Relevant arenas in focus include formal
education (schools, universities, technical units
etc.) as well as non-formal education (museums,
exhibitions, forums, etc.), of various age groups,
from pre-school to tertiary education and life-
long learning, also including in-service education
and learning.

Multiple perspectives on education are possible,
such as art, history, anthropology, social
sciences, education, educational
philosophy/theory, educational systems and
policy, teaching/learning practices, methods-
outcomes and impacts, learners' and/or
educators' engagement and attitudes,
assessment, educational technologies etc., as
molecular and physical gastronomy is
concerned.

Manuscripts are also accepted on topics related
to molecular and physical gastronomy and
communication, such as (but not restricted to):

* communication, collaboration and knowledge
transfer between fields of practice and actors
therein

* history of communication

* communication-oriented literary/linguistic
aspects
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

• journalism and media

• public engagement/understanding/perception

• discourse/debates/controversies (public or otherwise)

• education and learning in non-formal contexts (museums, exhibitions etc.),

• medialisation and mediating tools

• publication and social media

• molecular and physical gastronomy in the public sphere

• discussions of proto-science/anti-science/para-science

• popularisation

• policy and politics

**3.2. Development, practices and policy (Section Editor: Pr Roisin Burke):**

The journal accepts descriptive manuscripts about educational development and innovation (courses, sequences, teaching materials, etc.), "how to do" (practical, multimedia material), educational documents, trends and policy documents etc. Here the aim is to share/develop materials and methods rather than to produce new knowledge. The novelty/originality criterion still applies, and the section should not publish material found elsewhere (regardless of medium). Translated versions of existing content with the intention to share material internationally are accepted only if they are reconceptualised to an international context, without wording overlap.

**3.2.1. New instructional methods, and pedagogies**

This category may have a certain overlap with educational research papers, the main difference being that articles in this "New instructional methods and pedagogies" section aim to share methods/thinking rather than develop new knowledge on teaching, learning or communication. A submission in this section must:

• demonstrate scientific and scholarly rigour, supported by up-to-date citations to relevant literature and guided by a rationale for how the work fits into existing knowledge

• exhibit novelty through original scholarship or a creative or innovative practice.

• have pedagogical content and educational

relevance and insight that demonstrate an impact on teaching and learning while articulating audience level, use with students, and details for adopting and adapting the material, if applicable

• be useful to readers by showing a connection to teaching and learning within the context of curricula or coursework

• present well-developed ideas in a comprehensive, organized discussion written in clear, concise English (UK spelling)

• making effective use of display elements (figures, diagrams, tables, etc.).

Submitted material may include digital multimedia material.

**3.2.2. Courses**

Course descriptions can be given at any level, from primary school to continuous education, spanning from teaching molecular gastronomy to using molecular gastronomy for teaching.

An introduction is needed for explaining the context in which the course is given.

Submitting of plain educational material (copies of slides etc.) is not sufficient, and the accounts must include descriptions of context, aims, and explanations of topics taught. The reviewing process cannot reproach to the authors of teaching a matter that is discussed elsewhere, but they will consider the originality of the material proposed and propose improvements (without obligation for the authors to accept them in their teaching). Among the review criteria are the coherence and originality of the course, in view of the context given in the introduction of the manuscript.

**3.2.3. How to do and educational material**

The "How to do" articles describe a process for making a special technical procedure easier. Here, a bibliography is not needed, but it is appropriate when it describes a new version of an already published process (two references maximum). Material used for teaching can be published, i.e., presentation of videos, protocols for practical experiments, etc. Such materials should be accompanied by descriptions of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

• journalism and media

• public engagement/understanding/perception

• discourse/debates/controversies (public or otherwise)

• education and learning in non-formal contexts (museums, exhibitions etc.),

• medialisation and mediating tools

• publication and social media

• molecular and physical gastronomy in the public sphere

• discussions of proto-science/anti-science/para-science

• popularisation

• policy and politics

**3.2. Development, practices and policy (Section Editor: Pr Roisin Burke):**

The journal accepts descriptive manuscripts about educational development and innovation (courses, sequences, teaching materials, etc.), "how to do" (practical, multimedia material), educational documents, trends and policy documents etc. Here the aim is to share/develop materials and methods rather than to produce new knowledge. The novelty/originality criterion still applies, and the section should not publish material found elsewhere (regardless of medium). Translated versions of existing content with the intention to share material internationally are accepted only if they are reconceptualised to an international context, without wording overlap.

**3.2.1. New instructional methods, and pedagogies**

This category may have a certain overlap with educational research papers, the main difference being that articles in this "New instructional methods and pedagogies" section aim to share methods/thinking rather than develop new knowledge on teaching, learning or communication. A submission in this section must:

• demonstrate scientific and scholarly rigour, supported by up-to-date citations to relevant literature and guided by a rationale for how the work fits into existing knowledge

• exhibit novelty through original scholarship or a creative or innovative practice.

• have pedagogical content and educational

relevance and insight that demonstrate an impact on teaching and learning while articulating audience level, use with students, and details for adopting and adapting the material, if applicable

• be useful to readers by showing a connection to teaching and learning within the context of curricula or coursework

• present well-developed ideas in a comprehensive, organized discussion written in clear, concise English (UK spelling)

• making effective use of display elements (figures, diagrams, tables, etc.).

Submitted material may include digital multimedia material.

**3.2.2. Courses**

Course descriptions can be given at any level, from primary school to continuous education, spanning from teaching molecular gastronomy to using molecular gastronomy for teaching.

An introduction is needed for explaining the context in which the course is given.

Submitting of plain educational material (copies of slides etc.) is not sufficient, and the accounts must include descriptions of context, aims, and explanations of topics taught. The reviewing process cannot reproach to the authors of teaching a matter that is discussed elsewhere, but they will consider the originality of the material proposed and propose improvements (without obligation for the authors to accept them in their teaching). Among the review criteria are the coherence and originality of the course, in view of the context given in the introduction of the manuscript.

**3.2.3. How to do and educational material**

The "How to do" articles describe a process for making a special technical procedure easier. Here, a bibliography is not needed, but it is appropriate when it describes a new version of an already published process (two references maximum). Material used for teaching can be published, i.e., presentation of videos, protocols for practical experiments, etc. Such materials should be accompanied by descriptions of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

context, level, aims etc. Submissions may include
digital multimedia material. Review rules apply as
for other original articles.

For the purpose of indexing, a title and keywords
are necessary. Tables, diagrams and figures can
be included. Authors can also submit videos or
other multimedia as supplemental material.
Examples of submissions include but are not
limited to reviews of the literature on a fresh or
controversial topic (based on bibliography) or a
technical procedure. For the general structure,
see the instructions of the original articles and
reviews.

**3.2.4. Practices, trends and policy**

Submissions in this category may give a review of
what is waited for new scientific, technical
practices in education and communication, or
descriptions of policy and societal trends with
relevance to molecular and physical gastronomy
and education or communication. Digital
multimedia content can be included as part of
these submissions.

**3. 2.5. Educational Documents**

**4. Edible ideas (applications of molecular and physical gastronomy to cooking)**

The sections in this part of the journal deal with
the culinary applications of molecular and physical
gastronomy, such as molecular cooking
(techniques), molecular cuisine (recipes),
synthetic cooking, note by note cooing, etc.

**4.1. Recipes**

These texts have to include:

- an introduction explaining the context of the
  recipe,

- a picture of the dish,

- the general design of the dish (parts, relation
  between them),

- the list of ingredients in order of use (if the recipe
  has different parts, break up the ingredient list
  with headings corresponding to each part; if an

ingredient begins with a letter instead of a
number, capitalize the first letter),

- the steps for processing: if there are different
parts, separate out the methods for making the
different parts;

- discussion of the techniques used, results
obtained and comment about the social, art and
technique aspect of the dish,

- conclusion.

It is recommended to be precise, but as short
and concise as possible. The recipe should be
reproducible from the given information.

Please note that audio and video documents are
welcome.

**4.2. Questions and answers**

Often, chefs, students and the public have
questions whose answers can be useful for the
whole community. Such texts can be short or
long, but they should always include references
for the answers.

Please note that audio and video documents are
welcome.

**4.3. Techniques and tips**

These articles explain how to get some special
culinary products, such as making a hollow
sphere of ice cream, foaming oil, etc.

A thorough discussion of the needed ingredients
has to be made.

Please note that audio and video documents are
welcome.

**4.4. Experimental tests of culinary precisions**

Articles of this section should include references
of the document or circumstances in which the
culinary precisions were given.

The Materials and Methods section of the
manuscript is important, and it should be enough
for reproduction by the readers.

Please note that audio and video documents are
welcome.

**2.7. The editorial circuit**

The principle is to promote the publication of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

context, level, aims etc. Submissions may include
digital multimedia material. Review rules apply as
for other original articles.

For the purpose of indexing, a title and keywords
are necessary. Tables, diagrams and figures can
be included. Authors can also submit videos or
other multimedia as supplemental material.
Examples of submissions include but are not
limited to reviews of the literature on a fresh or
controversial topic (based on bibliography) or a
technical procedure. For the general structure,
see the instructions of the original articles and
reviews.

**3.2.4. Practices, trends and policy**

Submissions in this category may give a review of
what is waited for new scientific, technical
practices in education and communication, or
descriptions of policy and societal trends with
relevance to molecular and physical gastronomy
and education or communication. Digital
multimedia content can be included as part of
these submissions.

**3. 2.5. Educational Documents**

**4. Edible ideas (applications of molecular and
physical gastronomy to cooking)**

The sections in this part of the journal deal with
the culinary applications of molecular and physical
gastronomy, such as molecular cooking
(techniques), molecular cuisine (recipes),
synthetic cooking, note by note cooing, etc.

**4.1. Recipes**

These texts have to include:

- an introduction explaining the context of the
  recipe,

- a picture of the dish,

- the general design of the dish (parts, relation
  between them),

- the list of ingredients in order of use (if the recipe
  has different parts, break up the ingredient list
  with headings corresponding to each part; if an

ingredient begins with a letter instead of a
number, capitalize the first letter),

- the steps for processing: if there are different
parts, separate out the methods for making the
different parts;

- discussion of the techniques used, results
obtained and comment about the social, art and
technique aspect of the dish,

- conclusion.

It is recommended to be precise, but as short
and concise as possible. The recipe should be
reproducible from the given information.

Please note that audio and video documents are
welcome.

**4.2. Questions and answers**

Often, chefs, students and the public have
questions whose answers can be useful for the
whole community. Such texts can be short or
long, but they should always include references
for the answers.

Please note that audio and video documents are
welcome.

**4.3. Techniques and tips**

These articles explain how to get some special
culinary products, such as making a hollow
sphere of ice cream, foaming oil, etc.

A thorough discussion of the needed ingredients
has to be made.

Please note that audio and video documents are
welcome.

**4.4. Experimental tests of culinary
precisions**

Articles of this section should include references
of the document or circumstances in which the
culinary precisions were given.

The Materials and Methods section of the
manuscript is important, and it should be enough
for reproduction by the readers.

Please note that audio and video documents are
welcome.

**2.7. The editorial circuit**

The principle is to promote the publication of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

manuscripts, by organizing exchanges between
authors and reviewers, so that finally academic
quality is reached.

In order to get this result, the journal is run by an
Editorial Board, and the following process is
applied:

* manuscripts are sent to icmg@agroparistech.fr

* the anonymous text is transmitted to the secretaries of the board, who check if the manuscript is indeed within the scope of the journal

* one qualified member of the Editorial Board is invited to organize the reviewing process, with two reviewers or more

* observations from reviewers are transmitted blind to the author(s)

* the authors have to answer directly in the .doc document given by the Editor, using a clear display of changes; it can refuse to do some changes, but the Editor is the last judge in case of disagreement ; the author can also make an answer remark after remark, and submit a modified version, showing the modifications

* the process of evaluation is repeated until the manuscript is accepted

* the manuscript is then processed and proofs are sent to the corresponding authors. No major changes are then allowed, unless a new processing review is organized.

With this process, the goal is that the reviewers
contribute positively to the quality of the
publication.

When major modifications are asked to the
authors, this does not mean that the article will be
published. The final decision is taken on the last
version.

**2.8. Refusals of manuscripts**

All manuscripts within the scope of the journal (i.e. molecular and physical gastronomy, and its use in education or in the kitchen) are accepted for publication when all changes proposed by the reviewers and editors are made, or when

sufficient explanation is given. However the fact
that these explanations are given is a
demonstration that changes including these
explanations are to be made in the manuscript.

**2.9. Corrections of proofs, reproduction**

The proofs are sent to the corresponding author
by email (format pdf) after the final acceptation
of the manuscript.

The corrections should only deal with
typography, spelling or grammar. No change can
concern scientific facts.

The authors cannot ask changes of the layout.
No addition to the manuscript can be made. The
corresponding author has to give the corrected
proof with a "OK for publication" letter.

Checklist that authors should use before
submission

Title

Does the title of the article suits its content?

Is the length of the title all right?

Does the title correctly inform the reader of the
content?

Is the title in English?

Are the key works suitable, in accordance with
the text?

Are they less than 6 keywords?

Are the keywords given in English?

Abstract

Does the abstract correspond to the content of
the text?

Is the Abstract (for an original article) structured
as: Introduction, Materials and Methods, Results,
Discussion, Conclusion?

Is the abstract precise enough to explain the
content of the text?

Is the Abstract given in English?

Is the abstract corrected by a Native English
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

manuscripts, by organizing exchanges between
authors and reviewers, so that finally academic
quality is reached.

In order to get this result, the journal is run by an
Editorial Board, and the following process is
applied:

* manuscripts are sent to icmg@agroparistech.fr

* the anonymous text is transmitted to the secretaries of the board, who check if the manuscript is indeed within the scope of the journal

* one qualified member of the Editorial Board is invited to organize the reviewing process, with two reviewers or more

* observations from reviewers are transmitted blind to the author(s)

* the authors have to answer directly in the .doc document given by the Editor, using a clear display of changes; it can refuse to do some changes, but the Editor is the last judge in case of disagreement ; the author can also make an answer remark after remark, and submit a modified version, showing the modifications

* the process of evaluation is repeated until the manuscript is accepted

* the manuscript is then processed and proofs are sent to the corresponding authors. No major changes are then allowed, unless a new processing review is organized.

With this process, the goal is that the reviewers
contribute positively to the quality of the
publication.

When major modifications are asked to the
authors, this does not mean that the article will be
published. The final decision is taken on the last
version.

**2.8. Refusals of manuscripts**

All manuscripts within the scope of the journal (i.e. molecular and physical gastronomy, and its use in education or in the kitchen) are accepted for publication when all changes proposed by the reviewers and editors are made, or when

sufficient explanation is given. However the fact
that these explanations are given is a
demonstration that changes including these
explanations are to be made in the manuscript.

**2.9. Corrections of proofs, reproduction**

The proofs are sent to the corresponding author
by email (format pdf) after the final acceptation
of the manuscript.

The corrections should only deal with
typography, spelling or grammar. No change can
concern scientific facts.

The authors cannot ask changes of the layout.
No addition to the manuscript can be made. The
corresponding author has to give the corrected
proof with a "OK for publication" letter.

Checklist that authors should use before
submission

Title

Does the title of the article suits its content?

Is the length of the title all right?

Does the title correctly inform the reader of the
content?

Is the title in English?

Are the key works suitable, in accordance with
the text?

Are they less than 6 keywords?

Are the keywords given in English?

Abstract

Does the abstract correspond to the content of
the text?

Is the Abstract (for an original article) structured
as: Introduction, Materials and Methods, Results,
Discussion, Conclusion?

Is the abstract precise enough to explain the
content of the text?

Is the Abstract given in English?

Is the abstract corrected by a Native English
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**Speaker?**

**Introduction**

Does the Introduction deal with known and unknown elements in relationship with the topic of the study?

Does the introduction end with the goal of the article?

**Materials and Methods**

Does this section include enough information in order to understand and reproduce how the work was done?

Was the study evaluated by an Ethics committee?

Was special equipment used for this study? If yes, avoid pictures showing the commercial names.

**Results**

Did you check that there is no error when giving data (in Figures, Tables, etc.)?

Did you check that there is no redundancy in the presentation of data (graphs and tables showing the same data, text giving the same data as graphs, etc.)?

Did you check that the results are synthesized?

Did you check that no assumption was used in showing the results (this should be done in the Discussion part, except for implementing complementary experiments)?

Are statistical tests enough and appropriate?

**Discussion**

Do you show the major consequences of the results?

Are the strength and weaknesses of the work shown?

Are the limits of the study discussed?

Are the weaknesses of the Materials and Methods section discussed, in relationship with other publications?

Are the explanatory hypotheses related to the results shown?

Are the open questions exposed?

**Acknowledgments and funding**

Did you get the written agreement of the people that you thank?

If the work was funded, did you quote the funding organization? Did you get a written acceptance of these persons?

**Contribution of the authors**

Is the role of each author of the article given?

**Declaration of interests**

Are all interests declared for each author?

**References**

Are the references written according to the Instructions to authors?

Were the references all checked?

Are all references quoted in the text given in the list of references?

Are the references ranked in alphabetical order?

Are the references selected according to pertinence?

**Tables**

Did you mention all Tables in the text?

Did you give an explicit title to all tables?

Are all abbreviations given in tables described in the caption of the table?

Are the line of the tables ranked in a coherent way?

Are the important data selected?

If data from a previously source is given, did you get permission, and get, the agreement of the publisher (copyright)?

Are the tables listed by order of appearance?

Are all table necessary?

**Figures**

Are all figures mentioned in the text?

Does any figure have an explicit caption?

Are the important figures given?

If data is taken from a previously published source, did you ask the permission of reproduction (copyright)?

Are the figures given in the right order?

Is the resolution of the figure enough?

Did you remove all personal or confidential information from the figures?

**Format and content**

Is the length according to the Instruction of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

**Speaker?**

**Introduction**

Does the Introduction deal with known and unknown elements in relationship with the topic of the study?

Does the introduction end with the goal of the article?

**Materials and Methods**

Does this section include enough information in order to understand and reproduce how the work was done?

Was the study evaluated by an Ethics committee?

Was special equipment used for this study? If yes, avoid pictures showing the commercial names.

**Results**

Did you check that there is no error when giving data (in Figures, Tables, etc.)?

Did you check that there is no redundancy in the presentation of data (graphs and tables showing the same data, text giving the same data as graphs, etc.)?

Did you check that the results are synthesized?

Did you check that no assumption was used in showing the results (this should be done in the Discussion part, except for implementing complementary experiments)?

Are statistical tests enough and appropriate?

**Discussion**

Do you show the major consequences of the results?

Are the strength and weaknesses of the work shown?

Are the limits of the study discussed?

Are the weaknesses of the Materials and Methods section discussed, in relationship with other publications?

Are the explanatory hypotheses related to the results shown?

Are the open questions exposed?

**Acknowledgments and funding**

Did you get the written agreement of the people that you thank?

If the work was funded, did you quote the funding organization? Did you get a written acceptance of these persons?

**Contribution of the authors**

Is the role of each author of the article given?

**Declaration of interests**

Are all interests declared for each author?

**References**

Are the references written according to the Instructions to authors?

Were the references all checked?

Are all references quoted in the text given in the list of references?

Are the references ranked in alphabetical order?

Are the references selected according to pertinence?

**Tables**

Did you mention all Tables in the text?

Did you give an explicit title to all tables?

Are all abbreviations given in tables described in the caption of the table?

Are the line of the tables ranked in a coherent way?

Are the important data selected?

If data from a previously source is given, did you get permission, and get, the agreement of the publisher (copyright)?

Are the tables listed by order of appearance?

Are all table necessary?

**Figures**

Are all figures mentioned in the text?

Does any figure have an explicit caption?

Are the important figures given?

If data is taken from a previously published source, did you ask the permission of reproduction (copyright)?

Are the figures given in the right order?

Is the resolution of the figure enough?

Did you remove all personal or confidential information from the figures?

**Format and content**

Is the length according to the Instruction of
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

authors?

Did you respect all recommendations of the
Instructions to Authors

Are all the text files in .doc?

Did you check the spelling and grammar?

Is the text clear?

Was it checked that no parts of the manuscript
were duplicated or plagiarized?

Did you check that the article contains no insultant
or defamatory sentence?

Process of revision when returning the manuscript
after the reviewing

If you submit a revised version, did you answer to
all commentaries of the reviewers, either in the
article (.doc) or in a separate letter?

Do all modified parts appear clearly (color,
information in the accompanying letter)?

Did you answer to all queries of the reviewers?

Did you avoid introducing new mistakes in the
revised part?

Did you answer to the reviewers in a polite, ethical
and professional way?

Sending files

Manuscript

Is there a .doc AND a .pdf file for the manuscript ?

Are all figures in separate files?

**Received :**

1 January 2017

**Accepted :**

February 2017

**Published :**

February 2017

**Editor:**

Editorial Board

**Cite as:**

Instructions to authors. 2017. International Journal
of Molecular and Physical Gastronomy, 3(1), 1, 1-
18.
**International Journal of Molecular and Physical Gastronomy**
(Mol Phys Gast)
**Instruction to authors**

authors?

Did you respect all recommendations of the
Instructions to Authors

Are all the text files in .doc?

Did you check the spelling and grammar?

Is the text clear?

Was it checked that no parts of the manuscript
were duplicated or plagiarized?

Did you check that the article contains no insultant
or defamatory sentence?

Process of revision when returning the manuscript
after the reviewing

If you submit a revised version, did you answer to
all commentaries of the reviewers, either in the
article (.doc) or in a separate letter?

Do all modified parts appear clearly (color,
information in the accompanying letter)?

Did you answer to all queries of the reviewers?

Did you avoid introducing new mistakes in the
revised part?

Did you answer to the reviewers in a polite, ethical
and professional way?

Sending files

Manuscript

Is there a .doc AND a .pdf file for the manuscript ?

Are all figures in separate files?

**Received :**

1 January 2017

**Accepted :**

February 2017

**Published :**

February 2017

**Editor:**

Editorial Board

**Cite as:**

Instructions to authors. 2017. International Journal
of Molecular and Physical Gastronomy, 3(1), 1, 1-
18.