Journal of Global Food Research is an academic, refereed, online and open access journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published two times  in a year, beginning from 2020.The articles to be submitted should be in English or Turkish. Journal of Global Food Research  welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Global Food Research is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition)

Web Adress




Eskişehir Osmangazi  University

Faculty of Tourism, Department of Gastronomy and Culinary Arts

Odunpazarı / Eskişehir, TURKEY

Aims and Scope

Journal of Global Food Research is dedicated to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.

Journal of Global Food Research is an open access journal publishing original research articles in the fields of tourism management and food. It aims to be a leading platform for the study of business by providing up-to-date and high quality papers that make a significant contribution to both academics and professionals.


Journal of Global Food Research publishes double-blind reviewed papers covering issues relevant to:

*Studies based on the branch of nutrition science,

*Studies based on the branch of tourism management,

*Concise Reviews and Hypotheses in Food Science,

*New Horizons in Food Research,

*Management, Marketing and Entrepreneurship in  Food and Tourism Business ,

*Integrated Food ve Gastronomy Science ,

*Sensory and Consumer Science.


Publication Type and Frequency

Journal of Global Food Research is published  Biannualy in online.


Publication Language 

Journal of Global Food Research is published in Turkish and English language.


Peer Review

This journal operates a double-blind peer review process. All manuscripts submitted to Journal of Global Food Research are evaluated using the following steps.


Double-blind review

Journal of Global Food Research uses double-blind review, which means the identities of the authors are concealed from the reviewers, and vice versa.


Initial Evaluation Process

Each paper is initially assessed by the editor for suitability for the journal. Papers deemed suitable are then typically sent to a minimum of two independent expert reviewers to assess the scientific quality of the paper.


Peer Review Process

Reviewer selection is critical to the publication process. Therefore, reviewers are matched to the paper according to their expertise. Reviewers should bear in mind that all manuscripts contain confidential information, which should be treated as such.


Reviewer Reports

All submissions are evaluated based on several factors, including originality, adequacy of methodology, analysis and interpretation, ethical issues, contribution to the literature, and quality of communication.


Peer Review Timeline

Typically the manuscript will be reviewed within 30 days. If necessary, revised manuscripts as well as the response to reviewers files should be returned to the initial reviewers, usually within 1 month. Reviewers may request more than one revision of a manuscript, and alternative reviewers may also be invited to review the manuscript at any time.


Copy Editing Process

If it is accepted for publication, the manuscript is converted into the journal’s specific layout and the corresponding author is asked to check the proofs of the article. The corresponding author is primarily responsible for having ensured that the paper conforms to the journal guidelines.


Assigning DOI

Digital Object Identifier (DOI) is a unique and a persistent identifier used in scholarly publishing to identify and link to a piece of work. A Digital Object Identifier (DOI) is assigned to each paper published in Journal of Global Food Research.

Plagiarism Policy

There are basically two types of plagiarism in research:

Taking someone else’s work or ideas and presenting them as one’s own original work.
Incorporating one’s previously published own passages or paragraphs without full acknowledgement (i.e., self-plagiarism) or resubmitting one’s previously published own work (i.e., duplicate publication).
Before submitting manuscripts to Journal of Global Food Research, all authors are required to check their manuscripts for plagiarism (using “iThenticate” or “Turnitin”) and send their similarity reports to the Journal. Jogfor (Journal of Global Food Research) uses Crossref Similarity Check (iThenticate) to detect submissions that overlap with published and submitted manuscripts.

Authors must not use the words, figures, or ideas of others without attribution. All sources must be cited at the point they are used, and reuse of wording must be limited and be attributed or quoted in the text.

Manuscripts that are found to have been plagiarized from a manuscript by other authors, whether published or unpublished, will be rejected and the authors may incur sanctions. Any published articles may need to be corrected or retracted.


All the high level data and full texts of the articles published in Education and Science are stored in XML and .pdf formats in a third party cloud server that is closed to access.


Sponsorship and Advertising
As part of its publication policies, ournal of Global Food Research does not accept sponsorship or advertisements. However, the journal can make announcements on its web page about non-profit scientific and educational events.

References and Citation Control
Scientific research builds upon previous studies. In new studies, references and attributions to the previous studies are provided within the framework of certain rules. Intentional or unintentional mistakes in scientific studies harm the reliability of the study and publication.

Journal of Global Food Research, in accordance with its publication ethics, considers it to be an obligation for the accepted studies to have correct and complete references and attributions. Therefore, each study, after acceptance, is checked in terms of bibliography, referencing and attribution by a company chosen by the editorial board. Incurring costs lie with the author(s).

The full Turkish and English texts of the accepted studies are processed for bibliography, referencing and attribution check in the following steps:

Bibliography is prepared according to the APA Referencing Style Guide 6th Edition.
The in-text references of the references given in the bibliography should be in line with rules and regulations, and mistakes are corrected.
Attributions of the in-text references are checked. The author(s) is asked to provide the missing ones, and the incorrect ones are corrected.
For the Turkish full text Turkish rules and regulations of referencing are used, and for the English full texts English rules and regulations of referencing are used.


Copyright Notice
The manuscripts submitted to Journal of Global Food Research for publication should be original studies that were not published before or not submitted to anywhere else for publication.

Authors who submit their studies to JJournal of Global Food Research should acknowledge that they have to transfer the copyright of their studies. The editorial board of the journal is authorized to publish the study. Nonetheless, the following rights are reserved:

Patent rights,
All unregistered rights apart from copyright,
Duplication rights on condition that the study is not sold,
The right to use the whole or parts of the study in the author's own books or other academic studies on condition that reference is given,
The right to publish the study on personal websites or open archive of their university on condition that the copyright details are provided.
Those authors who will submit their studies to Journal of Global Food Research have to fill in the "Copyright Transfer Form". 


Open Access and CC License

Journal of Global Food Research provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. All papers published in the journal are licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). The author(s) and copyright holder(s) agree that all users have free access to the articles published in this Journal. To protect copyright and the rights of the Journal licensed under a Creative Commons License, authors of the accepted articles agree to share their works with others with the full acknowledgement of the works. Journal of Global Food Research applies the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) to all articles published.




Dr. Ersan EROL, Eskişehir Osmangazi University