The Current State and Future of Neurogastronomy: An Evaluation from the Perspective of Academics

Özkan Süzer; Gülşah Aydın Ceylan

Makale detayları

The Current State and Future of Neurogastronomy: An Evaluation from the Perspective of Academics

Yazarlar:

Özkan Süzer | Gülşah Aydın Ceylan

Yayıncı:

Izmir Katip Celebi University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Güncel Turizm Araştırmaları Dergisi Vol.9 Issue 1, pp.80-87

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001353301

pISSN:

2587-1528

Anahtar kelimeler:

Özet:

 In recent years, neurogastronomy has gained increasing significance as an interdisciplinary field that examines how taste and flavor perception are shaped by cognitive and sensory processes, particularly with the rise of studies focusing on sensory perceptions. This study aims to assess the knowledge levels of academics with doctoral degrees in Gastronomy and Culinary Arts in Turkey regarding neurogastronomy, their perspectives on its place in education, and their evaluations of its current status and potential. Semi-structured qualitative interviews were conducted with ten academics from various universities in Turkey. Findings were obtained by directing eight questions within the framework of three main themes. The results indicate that neurogastronomy is emerging as an increasingly important interdisciplinary field, playing a critical role in understanding the relationship between sensory perceptions and the brain. However, it was revealed that neurogastronomy is not yet sufficiently integrated into the curricula of gastronomy education programs or widely represented in academic literature. The need for incorporating foundational courses at the undergraduate level and advanced theoretical and applied content at the graduate level was emphasized, along with the necessity of training academics specialized in neurogastronomy. Furthermore, it was highlighted that neurogastronomy offers significant opportunities in practical applications, such as restaurant menu design and customer experience, yet its full integration into the industry has not been fully achieved. Future research is recommended to be conducted through interdisciplinary collaborations supported by technological advancements, thereby strengthening neurogastronomy both scientifically and practically.

 In recent years, neurogastronomy has gained increasing significance as an interdisciplinary field that examines how taste and flavor perception are shaped by cognitive and sensory processes, particularly with the rise of studies focusing on sensory perceptions. This study aims to assess the knowledge levels of academics with doctoral degrees in Gastronomy and Culinary Arts in Turkey regarding neurogastronomy, their perspectives on its place in education, and their evaluations of its current status and potential. Semi-structured qualitative interviews were conducted with ten academics from various universities in Turkey. Findings were obtained by directing eight questions within the framework of three main themes. The results indicate that neurogastronomy is emerging as an increasingly important interdisciplinary field, playing a critical role in understanding the relationship between sensory perceptions and the brain. However, it was revealed that neurogastronomy is not yet sufficiently integrated into the curricula of gastronomy education programs or widely represented in academic literature. The need for incorporating foundational courses at the undergraduate level and advanced theoretical and applied content at the graduate level was emphasized, along with the necessity of training academics specialized in neurogastronomy. Furthermore, it was highlighted that neurogastronomy offers significant opportunities in practical applications, such as restaurant menu design and customer experience, yet its full integration into the industry has not been fully achieved. Future research is recommended to be conducted through interdisciplinary collaborations supported by technological advancements, thereby strengthening neurogastronomy both scientifically and practically.

 In recent years, neurogastronomy has gained increasing significance as an interdisciplinary field that examines how taste and flavor perception are shaped by cognitive and sensory processes, particularly with the rise of studies focusing on sensory perceptions. This study aims to assess the knowledge levels of academics with doctoral degrees in Gastronomy and Culinary Arts in Turkey regarding neurogastronomy, their perspectives on its place in education, and their evaluations of its current status and potential. Semi-structured qualitative interviews were conducted with ten academics from various universities in Turkey. Findings were obtained by directing eight questions within the framework of three main themes. The results indicate that neurogastronomy is emerging as an increasingly important interdisciplinary field, playing a critical role in understanding the relationship between sensory perceptions and the brain. However, it was revealed that neurogastronomy is not yet sufficiently integrated into the curricula of gastronomy education programs or widely represented in academic literature. The need for incorporating foundational courses at the undergraduate level and advanced theoretical and applied content at the graduate level was emphasized, along with the necessity of training academics specialized in neurogastronomy. Furthermore, it was highlighted that neurogastronomy offers significant opportunities in practical applications, such as restaurant menu design and customer experience, yet its full integration into the industry has not been fully achieved. Future research is recommended to be conducted through interdisciplinary collaborations supported by technological advancements, thereby strengthening neurogastronomy both scientifically and practically.

 Son yıllarda nörogastronomi, duyusal algılar üzerine yapılan çalışmalarında artmasıyla, tat ve lezzet algısının bilişsel ve duyusal süreçlerle nasıl şekillendiğini inceleyen disiplinlerarası bir alan olarak daha fazla önem kazanmaktadır. Bu çalışmada, Türkiyedeki üniversitelerin Gastronomi ve Mutfak Sanatları alanında doktora yapmış akademisyenlerin nörogastronomiye dair bilgi düzeylerini, eğitimdeki yerine bakış açılarını ve nörogastronominin mevcut durum ile potansiyelini, akademisyen perspektifinden değerlendirmeyi amaçlamaktadır. Türkiyedeki farklı üniversitelerde görev yapmakta olan 10 akademisyen ile yarı yapılandırılmış nitel görüşmeler gerçekleştirilmiştir. Akademisyenlere üç ana tema çerçevesinde 8 soru yönetilerek bulgular elde edilmiştir. Elde edilen bulgular, nörogastronominin disiplinlerarası bir alan olarak önem kazandığını ve duyusal algılar ile beyin arasındaki ilişkinin anlaşılabilmesinde kritik bir rol oynadığını göstermektedir. Ancak nörogastronomi alanının gastronomi eğitimi müfredatlarında ve akademik literatürde henüz yeterince yer almadığı ortaya konulmuştur. Lisans düzeyinde temel dersler, lisansüstü düzeyinde ileri düzey teorik ve uygulamalı içeriklerin müfredatlara eklenmesinin yanı sıra nörogastronomi alanında uzmanlaşmış akademisyenlerin yetiştirilmesi gerektiği ifade edilmiştir. Ayrıca nörogastronominin restoran menü tasarımı ve müşteri deneyimi gibi uygulama alanlarında önemli fırsatlar sunabileceği, ancak sektörle entegrasyon aşamasında henüz tam anlamıyla sağlanamadığı belirtilmiştir. Gelecekte yapılacak çalışmaların, teknolojik gelişmelerle desteklenerek nörogastronomiye hem bilimsel hem de uygulamalı açıdan destekleyecek şekilde disiplinlerarası iş birlikleriyle yürütülmesi önerilmektedir.

Makale detayları

The Current State and Future of Neurogastronomy: An Evaluation from the Perspective of Academics

Yazarlar:

Özkan Süzer | Gülşah Aydın Ceylan

Yayıncı:

Izmir Katip Celebi University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Güncel Turizm Araştırmaları Dergisi Vol.9 Issue 1, pp.80-87

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001353301

pISSN:

2587-1528

Neurogastronomy

Gastronomy

GastrophysicsNörogastronomi

gastronomi

gastrofizik

Sayı

Makale detayları

The Current State and Future of Neurogastronomy: An Evaluation from the Perspective of Academics

Yazarlar: Özkan Süzer | Gülşah Aydın Ceylan

Yayıncı: Izmir Katip Celebi University

Ana Başlıklar: Gastronomi

Dergi: Uluslararası Güncel Turizm Araştırmaları Dergisi Vol.9 Issue 1, pp.80-87

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001353301

pISSN: 2587-1528

Neurogastronomy

Gastronomy

GastrophysicsNörogastronomi

gastronomi

gastrofizik

Sayı

Yazarlar:

Özkan Süzer | Gülşah Aydın Ceylan

Yayıncı:

Izmir Katip Celebi University

Ana Başlıklar:

Gastronomi

Dergi:

Uluslararası Güncel Turizm Araştırmaları Dergisi Vol.9 Issue 1, pp.80-87

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001353301

pISSN:

2587-1528