Perceptions of Gastronomy and Culinary Arts Department Students Towards 3D Foods (Future Tourism Trends Volume 2: Technology Advancement, Trends and Innovations for the Future in Tourism)
Yazarlar (2)
Dr. Öğr. Üyesi Özge Çaylak Dönmez Kastamonu Üniversitesi, Türkiye
Prof. Dr. Burhan SEVİM Kastamonu Üniversitesi, Türkiye
| Bölüm Adı | Perceptions of Gastronomy and Culinary Arts Department Students Towards 3D Foods | ||
| Kitap Adı | Future Tourism Trends Volume 2: Technology Advancement, Trends and Innovations for the Future in Tourism | ||
| Bölüm Sayfaları | 81-95 | ||
| Kitap Türü | Kitap Bölümü | ||
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü | ||
| Kitap Niteliği | Scopus indeksinde taranan bilimsel kitap | ||
| Kitap Dili | İngilizce | Basım Tarihi | 01-2024 |
| DOI Numarası | – | ISBN | 978-1-83753-971-0 |
| Basıldığı Ülke | Basıldığı Şehir | ||
| Kitap Linki | https://www.emerald.com/books/edited-volume/17321/chapter/94288622 | ||
| Özet |
| Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to develop new products using a wide variety of alternative food ingredients, modernise the production process and carry out environmentally friendly production. This research aims to determine the attitudes of students towards 3D foods who are studying in the Department of Gastronomy and Culinary Arts, as they are both consumers and examine different food processing systems and use them in the field of application. As a result of the study, it was identified that the participants believed that 3D printing is a great modern technology that allows the development of new foods, that it will bring benefit to us in the future, reduce the cost of food and food waste, increase the sustainability of food and that they see it as environmentally friendly. In … |
| Anahtar Kelimeler |
| 3D food printing technology | digitalisation | evolving technologies | Food industry | food production methods | phytrustic food |
