Open Kitchen Science

Independent scientists and scholars pursuing non-traditional approaches to research.

Principles of Open Kitchen Science


Originally proposed by Rosanne Hertzberger in her RebLab blog:

  • The general aim  is to increase scientific efficiency by sharing as much information as possible with other scientists, scholars, and the general public
  • Even if there is no greater understanding of the mechanisms or results yet or if the finding is a so-called ‘negative results’.  Any unreviewed results will be accompanied by a disclaimer that no peer review has been applied yet.
  • Several standards of quality control are applied to ensure that experimental results are correct and reproducible. The gold standard of scientific quality is replication of results by an independent body. This will ensure that all findings are robust and general. In Open Kitchen Science the aim is to replicate other people’s findings or get your own findings replicated. To this end, as much detail about methodology, protocols and resources are shared.
  • The silver standard of quality control is traditional peer review. Once greater insight is obtained or conclusions can be drawn about experimental results, an open peer review process will be organized. Alternatively, any manuscript may be submitted to traditional academic literature for peer review but only with Open Access policy.
  • Experimental setup is preferably published before the experiments are executed.
  • Any methods developed and used will be made public once they are tested and ready to use.
  • Any other communication on this project, such as posters, slides and talks will be made public.
  • The language used in Open Kitchen Science will be as simple as possible and will prevent the use of unnecessary jargon. The aim is that an informed, educated and interested member of the general public can follow ongoing experiments.
  • Researchers use a personal platform to communicate their ongoing work (such as a blog), and may also provide updates on social media or disseminate to a broader audience in the form of a newsletter. In general, platforms are suitable for Open Kitchen Science when they are non-profit and do not require transfer of copyright or any other ownership.
  • As we learn more about Open Science, these principles may be ammended. We will ensure that any ammendments will be clearly indicated.