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 biannually on a virtual platform within the institutional repository (https://repositorio.ulcb.edu.pe/). Manuscripts are accepted in either Spanish or English, adhering to the guidelines provided in the instructions for authors.

The Research Journal of Le Cordon Bleu University publishes original and unpublished articles that are peer-reviewed by specialists in the relevant field. These articles contribute knowledge and updates on advances in food-related sciences and technologies. They are specifically aimed at readers with a scientific interest in the following topics:

• Contamination
• Diets
• Genomics and genetics of food production
• Food safety
• Metabolism
• Nutrition
• Food processing and preservation
• Food security
• Sustainability
• Culinary techniques
• Food management

The journal also publishes articles that, while not precisely fitting the above topics, are still evaluated by the editorial team for their contribution and relevance to the field of food sciences.