The Research Journal of Le Cordon Bleu University is a peer-reviewed scientific publication produced by the Research Center of Le Cordon Bleu University in Lima, Peru. It is published twice a year on the university’s institutional repository platform (https://repositorio.ulcb.edu.pe/). Manuscripts are accepted in Spanish or English, in accordance with the guidelines provided in the author instructions.

The Research Journal of Le Cordon Bleu University publishes original and unpublished articles that undergo peer review by specialists in the covered topics and that contribute knowledge and updates on advances in Agricultural Sciences and related food-focused fields. It is aimed particularly at readers with scientific interest in the following topics:

• Biotechnology.
• Pollution.
• Diets.
• Food production genomics and genetics.
• Food safety.
• Metabolism.
• Nutrition.
• Food processing and preservation.
• Food security.
• Sustainability.
• Culinary techniques.

The journal also considers articles that, although not exactly aligned with the topics above, may be evaluated by the editorial team due to their contribution and their relevance to food-related issues.