All manuscripts submitted to the Journal of Nutrition and Culinary (GIZIKU) undergo a double-blind peer review process, where the identities of authors and reviewers are concealed from each other to ensure objectivity. Each manuscript is evaluated by at least two experts in nutrition and culinary studies.

The review process assesses the quality of methodology, relevance of the topic, originality of the research, and scientific contribution. Based on the reviewers’ feedback, the editor may decide to accept, request revisions, or reject the manuscript.

GIZIKU is committed to maintaining integrity and transparency throughout the review process in accordance with the COPE (Committee on Publication Ethics) guidelines.