Codes of ethics
The Journal of Food Science and Gastronomy is committed to upholding high ethical standards in the publication of scientific research. This policy establishes the principles that all authors, reviewers, and editors must follow to ensure academic integrity and transparency.
1. Responsibility of authors
- Authors must ensure that their work is original and has not been previously published or is under consideration in another journal. Any use of previously published information must be appropriately cited.
- Authors are responsible for the content of the article and must declare any conflicts of interest that could influence the research.
- The manipulation of data, images, or graphics is prohibited. If AI is used in writing or analysis, it must be clearly declared in the manuscript, following transparency principles.
2. Peer review
- Reviewers must provide an objective and impartial assessment of assigned manuscripts. Any conflict of interest must be communicated to the editor.
- Confidentiality is expected during the review process, and no data or results should be disclosed before official publication.
3. Publication standards
- The journal follows international ethical guidelines, such as those from the Committee on Publication Ethics (COPE) and the International Council for Science (ICSU). It also adheres to the principles of transparency and best practices established by the Directory of Open Access Journals (DOAJ) and the Open Access Scholarly Publishing Association (OASPA), along with the Singapore Statement on research integrity.
- Plagiarism, self-plagiarism, and data fabrication will not be tolerated.
- The use of AI to create visual content or manipulate images is strictly prohibited unless it is part of the methodology described in the article.
4. Responsibility of editors
- Editors must ensure the integrity of the review and publication process, acting impartially and fairly. They must resolve any ethical disputes or issues that arise during the review or publication process.
