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Referees’ Attitudes toward Open Peer Review and Electronic Transmission of Papers

Managing Editor Food Science and Technology International CSIC. P.O. Box 73, 46100 Burjasot, Valencia, Spain rmelero{at}iata.csic.es

F. López-Santoveña

Computing and Statistics Unit, Instituto de Agroquiímica y Tecnologiía de Alimentos, CSIC. P.O. Box 73, 46100 Burjasot, Valencia, Spain

A survey was mailed to 293 referees from the review board of Food Science and Technology International with the following personal characteristics: ages: 35–45 (35%), 45–55 (37%), and 55–65 (27%); 93% PhD graduates; 69% male, 98% researchers, 82% teachers too, 85% review for other journals as well to assess reviewers’ attitudes or preferences in favor of or against masking their identity, and toward the electronic transmission of papers for review. The reviewers were mainly from Europe, North America, and South America. The questionnaire was anonymous and asked if respondents were in favor of an open review or masking of the reviewers, and if they agreed with the electronic transmission of the papers for their review (both from the point of view of author and reviewer). The response rate was 35% (103 respondents). The consistency between the answers as being authors or reviewers when asked by the peer review process was significant (P<0.001) without significant differences in terms of gender or age. Seventy-five percent were in favor of masking reviewers, and 17% completely favored unblinded review. The consistency between the answers for paper transmission was significant (P<0.001) without significant differences in terms of gender or age. Seventy-five percent were in favor of electronic transmission, 25% were against it. There was a significant association between the answers in favor of or against e-transmission and the age either as reviewers (P=0.009) or as authors (P= 0.031). The other associations between the system of review and gender or age were not significant. There was a preference among the participants for masking the reviewers, and a tendency to use the Web as the transmission medium because it is considered faster, easier, simpler, and more economic.

Key Words: peer review • referees • attitudes • electronic transmission

Food Science and Technology International, Vol. 7, No. 6, 521-527 (2001)
DOI: 10.1106/0MXD-YM6F-3LM6-G9EB


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