About the Journal

Open Access

This journal has an Open Access policy. Starting from year 2019, all articles are published under Creative Commons Attribution-ShareAlike 4.0 license. You are free to copy, redistribute and modify the material, provided that you give appropriate credit to the original author/s. Please remember to share the modified material under the same CC BY-SA 4.0 license.

All articles released before 2019 were published under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 license. Please refer to individual article’s title page for detailed information.

NIiT’s full contents are hosted on Lower Silesian Digital Library. Permanent archive of journal’s issues is maintained by National Library of Poland, as indicated in publisher’s Archiving policy.
Authors working with us retain copyright over their work. They may self-archive their manuscript on any website or repository. However, we ask that they acknowledge the Publishing House of Wroclaw University of Economics and Business as the definitive source of their work, as well as the version of the record (submitted, accepted, published). There is no embargo period.

Our policy is listed on Jisc Open Policy Finder (formely Sherpa Romeo).

Creative Commons License

 

"Nauki Inżynierskie i Technologie" ["Engineering Sciences and Technologies"] is the only journal published by Wroclaw University of Economics and Business focused on food technology, nutrition, quality in a broader spectrum, and tour guide services quality improvement. On that topic, we also co-host a conference (annually since 2016) on scientific approach to tourism ["Międzynarodowa Konferencja Naukowo-Turystyczna"], where speakers tackle various topics, such as tour guidance, diet, nutrition, food education, food tourism and gastronomy. We cooperate with best reviewers from Poland and abroad. Every submission undergoes two double-blind peer reviews, which adhere to Polish and international standards. The journal is recorded in AGRO, BazEkon, EBSCO and Google Scolar. Free access to the electronic version is possible via five links (including the Open Science Center and the Lower Silesian Digital Library).