Access and reuse policy
The Journal of Food Science and Gastronomy adheres to open access principles, providing free and immediate access to all its content in support of the global exchange of scientific knowledge in the field of food and gastronomy.
- Open access
All content published in the Journal of Food Science and Gastronomy is freely available under the Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA 4.0) license, which aligns with the BOAI definition of open access. This permits users to read, download, distribute, print, copy, link to, and cite articles in any medium or format for non-commercial purposes, provided appropriate credit is given to the authors, without requiring prior permission from the publisher or authors.
The Gold Open Access model refers to a publishing system where articles are made freely and immediately available to readers online, without the need for subscriptions or payments. In this model, authors or their institutions cover the publication costs by paying a fee to the publisher, which includes the peer review process, typesetting, and hosting the article on the publisher’s platform. This fee is known as the Article Processing Charge (APC).
Gold Open Access journals are generally considered more accessible and visible than traditional subscription-based journals, as anyone with internet access can read them, and they are often indexed in prominent academic databases. Furthermore, this model promotes greater transparency and facilitates the rapid dissemination of research, which can increase the visibility and impact of the authors.
For more information about open access, please check the following pages:
Budapest Open Access Initiative
DOAJ – Directory of Open Access Journals
- Copyright and self-archiving
Authors retain the copyright to their work and can self-archive the final published version in personal or institutional repositories that are non-commercial. When doing so, they must cite the original source and provide a link to the journal. However, self-archiving in commercial repositories is not permitted.
- Article processing charges (APC)
To ensure open access and cover editorial costs, the Journal of Food Science and Gastronomy applies an article processing charge (APC) to articles accepted after peer review. This charge is the responsibility of the authors or their institutions.
- Reuse of data and materials
The reuse of data and materials must comply with the CC BY-NC-SA 4.0 license, ensuring free access for academic purposes while respecting copyright and commercial restrictions.
In addition, the journal is seeking inclusion in Sherpa/Romeo, an online tool that collects and analyses open access policies of academic publishers. Sherpa/Romeo provides key information on the copyright, licenses and self-archiving conditions that authors must comply with in order to publish in academic journals. This makes it easier for researchers to understand the publication policies and feasibility of self-archiving their articles in open repositories.
