Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi)

About the Journal

The Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi ) (ISSN 2791-6960, e-ISSN 2792-0259) is a multidisciplinary journal that examines the interaction of food studies with social and health sciences. Publications with non-scientific purposes (advertising, propaganda, etc.) are rejected without being subjected to evaluation. 

Evaluation Process: 

The journal publication process consists of at least two blind referees and editorial evaluations for research and review articles. It is essential that the studies are conducted in accordance with ethical and scientific principles. The journal aims to finalize its evaluation processes as soon as possible without compromising scientific practices. 

Ethical Standards: 

Our journal has committed to comply with the Recommendations for the Conduct, Reporting, Editing and Publication of Scholarly Work in Medical Journals prepared by the International Committee of Medical Journal Editors (ICMJE).

Open Access Policy: 

The journal offers its publications open access in order to facilitate and popularize access to science. The journal signed the Budapest Open Access Initiative (BOAI). It does not charge any fee from the authors during the evaluation and publication stages.

Copyright and Licence Policies:

Author(s) retain(s) the copyright to their work licensed under the Creative Commons Attribution-NonCommercial 4.0 International license (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/ 

The journal does not ask for any fee before, during or after publication from the author, and does not pay any royalties to the authors.

It is indexed in reputable national and international indexes. 

The Scope of the Journal:

Research and compilation of articles that interact food with the economy, food culture, food history, food geography, food management, food and religion, food politics, food policy, food and tourism, food education, and any other social and health aspect of food. Studies in the field of gastronomy are within the scope of the literature.

It also accepts critiques of current or authoritative books and other sources written in this field. 

Publisher: Dr Abdullah Baycar