Peer review policy
The Journal of Food Science and Gastronomy is committed to ensuring the integrity and quality of the published research through a double-blind peer review process. This methodology allows both authors and reviewers to maintain their anonymity, promoting an impartial and objective evaluation of the manuscripts.
Review process
- Submission of manuscripts: All manuscripts will undergo an initial review by the editorial team to assess their suitability for the journal's focus. Manuscripts that meet the requirements will be sent to expert reviewers in the field.
- Reviewer selection: Reviewers will be selected based on their expertise and knowledge in relevant areas such as food science, food technology, and gastronomy. At least two reviewers will evaluate each manuscript through peer review instruments provided by the journal.
- Conflict of interest statement: When participating in the peer review process, reviewers must declare any conflict of interest that may influence their ability to evaluate the scientific article impartially. This statement includes any financial, professional, or personal relationships that may introduce bias in the manuscript evaluation. Reviewers should also refrain from reviewing articles where they may have conflicts of interest with the authors, such as recent collaborations or similar institutional affiliations. The declaration of conflicts of interest is a fundamental part of the peer review process to ensure the integrity and impartiality of the evaluation of scientific articles.
- Evaluation: During the review process, reviewers will provide feedback on the scientific quality, originality, and relevance of the manuscript. This feedback will include suggestions for improving the content and presentation.
- Editorial decision: Once the evaluations are complete, the editor will make a decision regarding the acceptance, revision, or rejection of the manuscript based on the reviewers' recommendations. Authors will be informed of the decision and provided with the reviewers' comments.
- Revisions and author response: If revisions are required, authors must respond to the reviewers' comments and resubmit the revised manuscript within the stipulated timeframe.
- Publication: Once the manuscript is accepted, final editing will proceed, and it will be scheduled for publication in the next issue of the journal.
The final decision on publication will be based on the quality, relevance, and originality of the manuscripts, which is the responsibility of the associate editor overseeing the submission management. This double-blind process not only protects the identity of the reviewers and authors but also fosters a more equitable and rigorously critical evaluation environment, ensuring that only high-quality research contributing to the advancement of knowledge in the field of food science and gastronomy is published.
