The first Tourism and Gastronomy Sciences Research Event was hosted by Bolu Abant İzzet Baysal University Faculty of Tourism, Department of Gastronomy and Culinary Arts. The first day of the two-day event was completed with three separate sessions.
The first session was moderated by Assoc. Prof. Alper Kurnaz, Head of Bolu Abant İzzet Baysal University Gastronomy and Culinary Arts Department. In this session, Şebnem Urgancıoğlu, Vice President of TÜRSAB Gastronomy Specialization, Süleyman Tarakçı, Chairman of the Board of Directors of Nalia Black Sea Cuisine, and Lecturer. Prof. Dr. / Chef and Seed Barn Executive Berker Çiftçi discussed the topic of “Entrepreneurship in Rural Areas”.
The second session was moderated by Assoc. Prof. Dr. Osman Çavuş. In the session, Sinop University Gastronomy and Culinary Arts Faculty Member Assoc. Prof. Dr. Hasibe Yazıt, Başkent University Gastronomy and Culinary Arts Faculty Member Assoc. Prof. Dr. İlkay Yılmaz, TAŞFED Culinary National Team Captain Volkan Aslan and Emrah Zeyyat Karbancıoğlu, who is also a chef and a teacher at the Ministry of National Education, made speeches under the title of “Current Approaches in Gastronomy”.
The last session was moderated by Tolgahan Tabak, Lecturer at Karabuk University Culinary Program. Prof. Dr. Kamil Bostan, Lecturer of Gastronomy and Culinary Arts at Istanbul Aydın University, Assoc. Prof. Dr. Murat Doğan, Lecturer of Gastronomy and Culinary Arts at Istanbul Gelisim University, Dr. Murat Ay, Lecturer of Gastronomy and Culinary Arts at Istanbul Topkapı University, and Dr. Hayrettin Mutlu, Lecturer at Istanbul Health and Technology University, discussed “Science and Engineering in Gastronomy”.
The second day of the event started with a workshop organized by Tolgahan Tabak, Volkan Aslan and Emrah Zeyyat Karbancıoğlu in the Gastronomy and Culinary Arts Show Kitchen. Following the workshop, the event continued with the presentation of Prof. Dr. Nuray Türker, Lecturer at Karabuk University Recreation Department, followed by the academic presentations of the first day panelists. The event ended with the closing speech and gift presentation of Assoc. Prof. Dr. Alper Kurnaz.
The event, which was attended by the students of Gastronomy and Culinary Arts Department, Mengen Vocational School and Mengen Cooks Vocational and Technical Anatolian High School, attracted great attention as an important meeting point in the field of gastronomy.