Access and reuse policy

The Journal of Food Science and Gastronomy adheres to the principles of Open Access publishing, providing free and immediate access to all published content to support the global exchange of scientific knowledge in food science and gastronomy.

Open Access

All content published in the Journal of Food Science and Gastronomy is freely accessible to readers immediately upon publication. Articles are distributed under the Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA 4.0) license, consistent with internationally recognized Open Access practices. This license permits users to read, download, distribute, print, copy, link to, and cite the material in any medium or format for non-commercial purposes, provided appropriate credit is given to the authors and the journal.

To sustain editorial operations, the journal applies Article Processing Charges (APC) payable by authors upon acceptance of their manuscripts. These charges cover publishing services and do not affect editorial decision-making. The journal therefore operates under a Gold Open Access model, where content is freely available to readers while publication costs are supported through APC.

For further information on Open Access, readers may consult:

• Budapest Open Access Initiative

• DOAJ – Directory of Open Access Journals

Copyright and self-archiving

Authors retain copyright of their work. Authors may self-archive the final published version of their articles in non-commercial personal or institutional repositories, provided proper citation of the original publication and a link to the journal are included. Self-archiving in commercial repositories is not permitted.

Reuse of data and materials

Data, figures, and materials published in the journal may be reused under the terms of the CC BY-NC-SA 4.0 license, ensuring accessibility for academic and educational purposes while respecting attribution and non-commercial restrictions.