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| Publication Ethics |
| Peer Review Process |
| Online Submission Guidelines |
| Reviewer Team |
Gastrodemica is dedicated to advancing research in gastronomy and food sciences by providing universal Open Access. To ensure the journal's operational sustainability and independence, our funding model is structured as follows:
The primary operations of Gastrodemica are supported by Article Processing Charges (APCs) paid by authors or their funding institutions upon the formal acceptance of a manuscript. These fees are utilized for:
Peer-review management and editorial administration.
Professional copyediting, layouting, and formatting.
Technical maintenance of the Open Journal Systems (OJS) platform.
Gastrodemica receives non-financial support and technical infrastructure from its publishing institution to ensure that all publication processes meet international scholarly standards.
We believe that financial constraints should not be a barrier to publishing high-quality research. Gastrodemica offers a fee waiver policy for authors from low-income countries or researchers demonstrating significant financial hardship. Waiver requests must be submitted to the Editor-in-Chief at the time of initial submission.
Funding sources and supporting institutions have no influence over editorial decisions. The acceptance or rejection of manuscripts is based solely on scientific merit, originality, and relevance through a rigorous double-blind peer-review process.
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| Publication Ethics |
| Peer Review Process |
| Online Submission Guidelines |
| Reviewer Team |
| Item | Isi |
|---|---|
| Journal Title | Gastrodemica Journal |
| ISSN | 3163-8481 |
| Access | Open Access |
| Peer Review | Double-Blind Peer Review |
| Frequency | Twice a Year |
| Publication Months | February & August |
| Subject | Gastronomy, Culinary Science, Food Studies, Hospitality |
| Publisher | Jia Pradana |
| DOI Prefix | - |
Gastrodemica Journal is a peer-reviewed, open-access scholarly journal dedicated to interdisciplinary research in gastronomy, culinary science, food studies, hospitality, and related fields. The journal publishes original research articles, conceptual studies, case studies, and scholarly reviews addressing the scientific, cultural, technological, social, economic, and sustainable dimensions of food and gastronomy.
Gastrodemica Journal applies a double-blind peer-review process and is published twice a year, in February and August.
Editorial in Chief
Dr. Suci Sandi Wachyuni, S.TP., M.M., CHE
Managing Editor
Felix Wuryo Handono, M.Kom
Editorial Board
Dr. Suci Sandi Wachyuni, S.TP., M.M., CHE
Dr. I Gusti Ayu Dewi Hendriyani, A.Par., M.Par
Assoc. Prof. Kadek Wiweka, S.S.T.Par., M.Par., M.Rech., Ph.D., CHE
Dr. FX Setiyo Wibowo, S.E., M.M
Felix Wuryo Handono, M.Kom.
Reviewers
Assoc. Prof. Dewi Kusumaningrum
Dr. Ramon Hurdawaty, S.TP., M.M
Dr. Murhadi, S.Kom., M.M., CHE
Abi Saptadinata, S.ST.Par., M.M
Ni Nyoman Sri Aryanti, SST.Par., M.Par
Baskoro Harwindito, S.ST., M.M