Category: Open peer review

TU Delft OPEN Publishing | 2023 Annual Report

Textbooks and Books published in 2023

As TU Delft OPEN Publishing, we are on a mission: create a community-driven and open access (OA) scholarly communication platform that provides resilient publishing services to the dynamic community of teachers and researchers at TU Delft. Now that we are four years in existence, we are proud to look back on what we achieved and..

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TU Delft/CODECHECK Hackathon: Some perspectives

  On Monday, September 18 2023, three codecheckers — Daniel Nüst, Stephen Eglen, and Jeremy Cohen — teamed up with participants from TU Delft and the Netherlands to share their expertise and insights on codechecking, an open and collaborative code review process. The first half of the day was dedicated to introducing the concept of..

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CODECHECK and TU Delft Hackathon

Are you interested in reproducible code and Open Science? We have the perfect opportunity for you!  As part of a pilot project between TU Delft and CODECHECK, we are looking for researchers in Delft who would like their papers or projects to be “codechecked” during a live code-checking hackathon on 18th September 2023.  A codecheck..

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LIBER 2021: The Evolving Scholar – rethinking publishing

There is so much happening in scholarly communications! We know about the raised problems of researchers in the publishing landscape, about the lack of transparency and visibility or the gaps in recognition of their work, like peer-reviewing, within the research assessment. On the other side, cOAlitionS announced their intentions of returning the public money to..

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Author Spotlight: Making the most out of whey with open knowledge and peer review

Maria Paula Giulianetti de Almeida (left) and David Weissbrodt (right) in the laboratories of the Department of Biotechnology, Faculty of Applied Sciences, at TU Delft.

Milk and cheese play major roles in many diets all around the world. Yet, few are aware of the problems brought about by cheese whey – a massive by-product from dairy processing. “Here in Brazil, I came across so many difficulties in finding information about how much whey was produced, and what was done with..

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