Juan Valverde (a former student of Hervé This) who is now on the editorial board of the Journal of Culinary Science & Technology informed me that they are looking for new contributions in the molecular gastronomy field. The scope and coverage of the journal is as follows (quoting from their webpage):
- Culinary innovation
- Blurring lines between food technology and culinary arts
- Issues and trends related to human nutrition
- The collaboration between food science and culinary innovation
- Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences
- Trends in molecular gastronomy and its derivates
- Annual review of trends in culinary science and technology
- Applied research
- Relevant research notes
- Management styles, methods and principles
- Techniques and innovations
While you wait for Flavour and International Journal of Gastronomy and Food Science to appear you can always browse through some back issues of this journal.