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Scientific methodology applied to gastronomy


There’s no turning back for the partnership between food science and gastronomy.

Despite the growing field of interaction between food science and gastronomy, no means of sharing this knowledge existed prior to 2012, when AZTI-Tecnalia and Mugaritz filled this need by creating the International Journal of Gastronomy and Food Science. The journal is edited by Elsevier, the world largest publisher of scientific literature.

It is a peer-reviewed journal which features articles written by renowned chefs and scientists. Published entirely in English, it explores culinary heritage and innovations from a theoretical and technical perspective.

The International Journal of Gastronomy and Food Science has become a communication forum for chefs and scientists from around the globe.

A digital version of the journal can be downloaded from:www.journals.elsevier.com/international-journal-of-gastronomy-and-food-science  and www.sciencedirect.com.

Articles published by Mugaritz in the International Journal of Gastronomy and Food Scienceinclude:

"Culinary trompe-l'oeil: A new concept in coating”

"Uses of Rhizopus oryzae in the kitchen”

"Effect of highly aerated food on expected satiety”

“Cooking and nutritional science: Gastronomy goes further”

More information is available at:info@mugaritz.com/International Journal of Gastronomy and Food Science