Repository policy

The Journal of Food Science and Gastronomy adopts an open access policy that promotes transparency, visibility, and the global exchange of research findings. In line with these principles, the journal allows and encourages the deposit of published articles in institutional, thematic, or personal repositories of the authors' choice, as well as in the journal's official repository. Additionally, the journal deposits the final version of published articles in the open-access repository Zenodo, ensuring their long-term availability.

Article deposit

Authors are authorized to deposit the accepted version of their manuscript (postprint) in institutional, thematic, or personal repositories, with no embargo period required. The final published version of the article, in the publisher's PDF format, may be deposited both in the journal's official repository and in thematic repositories and databases compatible with open access policies, including Zenodo.

License for use

Articles published in the Journal of Food Science and Gastronomy are distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 (CC BY-NC-SA 4.0) license. This license allows for sharing, distributing, and reproducing the content as long as proper attribution is given to the authors. Articles must be cited with their final published version, and the DOI of the article must be provided.

Institutional repository

The journal maintains an open-access institutional repository that ensures the preservation and long-term availability of all published content. In all cases, proper acknowledgment of the Journal of Food Science and Gastronomy as the primary source of publication must be included.

Usage restrictions

Articles deposited in external repositories, such as Zenodo, may only be used for non-commercial purposes. This ensures that open access remains within ethical frameworks and respects the rights of authors and the licenses stipulated.

The repository policy of the Journal of Food Science and Gastronomy aims to make scientific knowledge in the fields of food science and gastronomy as accessible as possible, widely available, and well preserved, promoting open research and respecting the rights of authors and collaborating institutions.