Author :
Abstract
Turizm alanında son yıllarda turistlerin beklenti ve ihtiyaçlarına yönelik olarak yeme-içme konuları ön plana çıkmaya başlamıştır. Bu kapsamda, turizm sektörünün nitelikli personel ihtiyacı artmış ve yabancı turistlerin beklentilerini karşılayacak gastronomik ürünler sunulmaya başlamıştır. Dolayısıyla, gastronomi ile ilgili eğitimler lise, üniversite ve lisansüstü düzeyde önemli oranda artmıştır. Gastronomi eğitiminin kapsamının genişlemesi ve ülke çapında yayılması ile birlikte nitelikli personel yetiştirmede önemli konuların başında gıda güvenliği konuları gelmektedir. Çalışmanın amacı, gastronomi eğitiminde verilen gıda mühendisliği bilimine dikkat çekmek ve gıda mühendisliğinin neden önemli olduğunu ortaya koymaktır. Çalışma, Türkiye’de gastronomi eğitimi veren önlisans ve lisans eğitim kurumlarında derslerin incelenmesini, gıda mühendisliği bilimine ait derslerin ortaya konmasını hedeflemektedir. Çalışma sonucunda, Türkiye’de gastronomi alanında eğitim veren önlisans program sayısının 534, lisans programı sayısının ise 474 olduğu tespit edilmiştir. Bazı birimlerin öğrenci alımına kapalı olduğu, bazı birimlerin ise akademik kadro yetersizliği nedeni ile öğrenci alamadığı belirlenmiştir. Çalışma sonucunda aktif olarak gastronomi eğitimi veren önlisans ve lisans programlarında gıda mühendisliği ile ilgili ders sayısının çok az olduğu, iki veya üç ders ile gıda mühendisliği bilimi ile gastronomi eğitimlerinin desteklendiği görülmektedir. Çalışma sonucunda elde edilen bu bulgular, gıda mühendisliğinin gastronomi eğitiminde yetersiz düzeyde temsil edildiğini, nitelikli personel yetiştiren bu birimlerde hijyen ve gıda güvenliği konularının yeteri kadar ele alınmadığını ortaya koymaktadır. Çalışmada, yeni bir kavram olarak yurt dışında uygulanmaya başlayan gastronomi mühendisliği kavramı ele alınmış, örnek uygulamalar ile yeni bir ortak disiplin alanı hakkında literatür taraması yapılmıştır.
Keywords
Abstract
In the field of tourism, food and beverage issues have started to come to the fore in recent years in line with the expectations and needs of tourists. In this context, the tourism sector's need for qualified personnel has increased and gastronomic products have begun to be offered to meet the expectations of foreign tourists. Therefore, gastronomy-related education has increased significantly at high school, university and graduate levels. With the expansion of the scope of gastronomy education and its spread throughout the country, food safety issues are at the forefront of the important issues in training qualified personnel. The aim of the study is to draw attention to the food engineering science given in gastronomy education and to reveal why food engineering is important. The study aims to examine the courses in associate and undergraduate education institutions that provide gastronomy education in Turkey, and to reveal the courses of food engineering science. As a result of the study, it has been determined that the number of associate degree programs providing education in the field of gastronomy in Turkey is 534 and the number of undergraduate programs is 474. It has been determined that some units are closed to student admission, and some units cannot accept students due to lack of academic staff. As a result of the study, it is seen that the number of courses related to food engineering in associate and undergraduate programs that actively provide gastronomy education is very low, and food engineering science and gastronomy education are supported with two or three courses. These findings obtained as a result of the study reveal that food engineering is underrepresented in gastronomy education and that hygiene and food safety issues are not adequately addressed in these units that train qualified personnel. In the study, the concept of gastronomy engineering, which has started to be applied abroad as a new concept, was discussed, and a literature review was made about a new common discipline area with sample applications.
Keywords
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