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Gastronomi ve Mutfak Sanatları ile Aşçılık Programları Öğrencilerinin Yapay Ete Yönelik Tutumları: Konya Örneği

Yıl 2025, Cilt: 28 Sayı: 5, 1305 - 1318

Şafak Ünüvar , Semih Büyükipekçi , Muhammed Fatih Yıldırım

https://doi.org/10.18016/ksutarimdoga.vi.1656136

Öz

Artan dünya nüfusu ve sürdürülebilir gıda kaynaklarına duyulan ihtiyaç, yapay et gibi alternatif protein kaynaklarını gündeme getirmiştir. Yapay etin kullanımının normal ete oranla bazı dezavantajları tartışılmakla beraber avantajları arasında geleneksel et üretim sürecinin çevresel etkilerinin azaltılması ve hayvan refahının iyileştirilmesi konuları bulunmaktadır. Yapay et, geleneksel et üretimine alternatif bir kaynak olabilme potansiyelinde olsa da bu yeniliğe yönelik tüketicilerin tutumları hala belirsizdir. Bu bağlamda araştırmanın amacı yiyecek içecek endüstrisine eleman yetiştiren bölümlerden olan Gastronomi ve Mutfak Sanatları ile Aşçılık programları öğrencilerinin yapay ete yönelik tutumlarını ölçmektir. Bu doğrultuda, Konya'daki ilgili programlarda öğrenim gören öğrencilerin (n=597) yapay ete yönelik tutumları incelenmiştir. Nicel araştırma deseninde tasarlanan çalışmada veri edinme tekniği olarak anketten yararlanılmıştır. Araştırmada kullanılan ölçeğin oluşturulmasında Wilks ve Phillips (2017) çalışmasından faydalanılmıştır. İlgili çalışmadan araştırmanın kapsam ve amacına uygun maddeler seçilmiş, seçilen ifadeler yapay ete yönelik tutumu ölçmek için revize edilerek 14 madde ve 3 boyuttan oluşan Yapay Ete Yönelik Tutum (YEYT) ölçeği oluşturulmuştur. Yapılan analizler sonucunda; katılımcıların yapay ete yönelik tutumlarının genel olarak olumsuz olduğu, tüketim konusunda çekinceli olmalarına rağmen belirli koşullar altında deneyebilecekleri, yapay eti çiftlik etine alternatif olarak görmelerine rağmen sağlık, doğallık, etik ve çevresel etkiler açısından olumsuz değerlendirdikleri görülmüş ayrıca YEYT ölçeği geneli ve alt boyutlarında cinsiyet, okuduğu bölüm ve kültürel-dini inançlara göre farklılık olduğu tespit edilmiştir. Yapay etin kabul edilebilirliğini artırmak ve geleceğin mutfak çalışanlarını bilinçlendirmek amacıyla müfredatlarda yapay ete ilişkin derslerin eklenmesi, laboratuvar çalışmalarının yapılması ve yapay etin uygulamaya yönelik derslerde kullanılması önerilmektedir.

Anahtar Kelimeler

Yapay et Hücre bazlı gıda/et Tutum Gastronomi ve mutfak sanatları Aşçılık

Destekleyen Kurum

Selçuk Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (BAP)

Proje Numarası

24401185

Teşekkür

Bu çalışma Selçuk Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (BAP) tarafından 244011185 proje numarası ile desteklenmiştir. Bu çalışmanın yürütülmesine ve tamamlanmasına katkı sağlayan Selçuk Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü’ne (BAP) desteklerinden dolayı teşekkür ederiz.

Kaynakça

  • Abdikoğlu, D. İ., Azabağaoğlu, M. Ö., & Unakıtan, G. (2020). An econometric analysis of factors affecting fish consumption: The case of Tekirdag, Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(2), 446-452. https://doi.org/10.18016/ksutarimdoga.vi.623343
  • Altıntaş, R. (2024). Yapay etin fıkhî meşrûiyeti. İlahiyat Tetkikleri Dergisi, 61(1), 42-60. https://doi.org/10.29288/ilted.1414857
  • Bakhsh, A., Kim, B., Ishamri, I., Choi, S., Li, X., Li, Q., Hur S. J. & Park, S. (2025). Cell-based meat safety and regulatory approaches: A comprehensive Review. Food Science of Animal Resources, 45(1), 145.
  • Baran, A. (2020). İn vitro et’e karşı olan tutumun araştırılması: Erzurum Meslek Yüksekokulu öğrencileri örneği. Harran Üniversitesi Veteriner Fakültesi Dergisi, 9(2), 98-106. https://doi.org/10.31196/huvfd.717035
  • Bartlett, M. S. (1954). A note on the multiplying factors for various chi-squared approximations. Journal of the Royal Statistical Society: Series B (Methodological), 16(2), 296-298. http://www.jstor.org/stable/2984057
  • Bekker, G. A., Fischer, A. R., Tobi, H., & van Trijp, H. C. (2017). Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite, 108, 245-254. https://doi.org/10.1016/j.appet.2016.10.002
  • Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E. D. A., & Bhat, H. F. (2019). Technological, regulatory and ethical aspects of in vitro meat: A future slaughter‐free harvest. Comprehensive Reviews in Food Science and Food Safety, 18(4), 1192-1208. https://doi.org/10.1111/1541-4337.12473
  • Bonny, S. P. F., Gardner, G. E., Pethick, D. W., & Hocquette, J.-F. (2017). Artificial meat and the future of the meat industry. Animal Production Science, 57(11), 2216–2223. https://doi.org/10.1071/AN17307
  • Bryant, C., Szejda, K., Parekh, N., Deshpande, V., & Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 432863. https://doi.org/10.3389/fsufs.2019.00011
  • Bryant, C., & Barnett, J. (2020). Consumer acceptance of cultured meat: An updated review (2018–2020). Applied Sciences, 10(15), 5201. https://doi.org/10.3390/app10155201
  • Candoğan, K., & Özdemir, G. (2021). Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46(2), 408-427. https://doi.org/10.15237/gida.GD20137
  • Chriki, S., & Hocquette, J. F. (2020). The myth of cultured meat: a review. Frontiers in Nutrition, 7, 507645. https://doi.org/10.3389/fnut.2020.00007
  • Comrey, A.L., & Lee, H.B. (1992). A first course in factor analysis (2nd ed.). Psychology Press. https://doi.org/10.4324/9781315827506
  • Çelik, Ş., Tanman, T., & Aygün, T. (2024). Hanehalkının et tüketim alışkanlıkları ve hayvan refahı hakkındaki görüşlerinin çoklu uyum analizi ile değerlendirilmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 27(5), 1202-1216. https://doi.org/10.18016/ksutarimdoga.vi.1329484
  • Dupont, J., Harms, T., & Fiebelkorn, F. (2022). Acceptance of cultured meat in Germany-Application of an extended theory of planned behaviour. Foods, 11(3), 424. https://doi.org/10.3390/foods11030424
  • Ekici, G., Karaarslan, H. H., & Kırmızı, E. N. (2022). Üniversite öğrencilerinin yapay ete yönelik tutumlarının değerlendirilmesi. Sağlık ve Yaşam Bilimleri Dergisi, 4(3), 260-264. https://doi.org/10.33308/2687248X.202243271
  • Ekmekcioglu, C., Wallner, P., Kundi, M., Weisz, U., Haas, W., & Hutter, H. P. (2018). Red meat, diseases, and healthy alternatives: A critical review. Critical Reviews in Food Science and Nutrition, 58(2), 247-261. https://doi.org/10.1080/10408398.2016.1158148
  • Field, A. (2013). Discovering statistics using IBM SPSS Statistics. (4th ed). Sage Publications.
  • FAO & WHO. 2023. Food safety aspects of cell-based food. Rome. https://doi.org/10.4060/cc4855enFornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39-50. https://doi.org/10.2307/3151312
  • Food and Agriculture Organization of the United Nations. (2011). Major gains in efficiency of livestock systems needed. Erişim tarihi 11 Şubat 2025, https://www.fao.org/newsroom/detail/Major-gains-in-efficiency-of-livestock-systems-needed/en
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  • Francione, G. L., & Charlton, A. (2016). İnsan neden vegan olur: Hayvan kullanımı tartışmasına bir giriş. İstanbul, Metropolis Yayıncılık.
  • Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate data analysis (7th ed.). Pearson Education.
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  • Heidmeier, A. K., & Teuber, R. (2023). Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information-Empirical evidence for Germany. British Food Journal, 125(7), 2540-2557. https://doi.org/10.1108/BFJ-03-2022-0244
  • Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S. P., Lebert, A. & Hocquette, J. F. (2015). Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture, 14(2), 273-284. https://doi.org/10.1016/S2095-3119(14)60886-8
  • Ihsan, A., Ahmad, Z., Zheng, J., Bilal, M., Abid, H. M. R., & Hu, A. (2024). New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review. Food Bioscience, 57, 103476. https://doi.org/10.1016/j.fbio.2023.103476
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Attitudes of Gastronomy and Culinary Arts and Cookery Programs Students towards Artificial Meat: The Case of Konya

Yıl 2025, Cilt: 28 Sayı: 5, 1305 - 1318

Şafak Ünüvar , Semih Büyükipekçi , Muhammed Fatih Yıldırım

https://doi.org/10.18016/ksutarimdoga.vi.1656136

Öz

The increasing global population and the need for sustainable food sources have brought alternative proteins like cultured meat into focus. While it has some disadvantages compared to conventional meat, its advantages include reducing environmental impact and improving animal welfare. Despite its potential as an alternative, consumer attitudes toward cultured meat remain uncertain. This study aims to examine the attitudes of students in Gastronomy and Culinary Arts and Culinary programs toward cultured meat. A survey was conducted with 597 students from relevant programs in Konya using a quantitative research design. The attitude scale was adapted from Wilks and Phillips (2017), revised for relevance, resulting in a 14-item, three-dimensional Artifical Meat Attitude Scale (AMAS). Findings indicate that students generally hold negative attitudes toward cultured meat. Although hesitant about consumption, some students are open to trying it under specific conditions. While they recognize it as an alternative to conventional meat, concerns regarding health, naturalness, ethics, and environmental effects persist. In order to increase the acceptability of artificial meat and to raise the awareness of future kitchen workers, it is recommended that courses on artificial meat be added to the curricula, laboratory studies be conducted and artificial meat be used in practical courses.

Anahtar Kelimeler

Artificial meat Cell-based food/meat Attitude Gastronomy and culinary arts Cookery

Proje Numarası

24401185

Kaynakça

  • Abdikoğlu, D. İ., Azabağaoğlu, M. Ö., & Unakıtan, G. (2020). An econometric analysis of factors affecting fish consumption: The case of Tekirdag, Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(2), 446-452. https://doi.org/10.18016/ksutarimdoga.vi.623343
  • Altıntaş, R. (2024). Yapay etin fıkhî meşrûiyeti. İlahiyat Tetkikleri Dergisi, 61(1), 42-60. https://doi.org/10.29288/ilted.1414857
  • Bakhsh, A., Kim, B., Ishamri, I., Choi, S., Li, X., Li, Q., Hur S. J. & Park, S. (2025). Cell-based meat safety and regulatory approaches: A comprehensive Review. Food Science of Animal Resources, 45(1), 145.
  • Baran, A. (2020). İn vitro et’e karşı olan tutumun araştırılması: Erzurum Meslek Yüksekokulu öğrencileri örneği. Harran Üniversitesi Veteriner Fakültesi Dergisi, 9(2), 98-106. https://doi.org/10.31196/huvfd.717035
  • Bartlett, M. S. (1954). A note on the multiplying factors for various chi-squared approximations. Journal of the Royal Statistical Society: Series B (Methodological), 16(2), 296-298. http://www.jstor.org/stable/2984057
  • Bekker, G. A., Fischer, A. R., Tobi, H., & van Trijp, H. C. (2017). Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite, 108, 245-254. https://doi.org/10.1016/j.appet.2016.10.002
  • Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E. D. A., & Bhat, H. F. (2019). Technological, regulatory and ethical aspects of in vitro meat: A future slaughter‐free harvest. Comprehensive Reviews in Food Science and Food Safety, 18(4), 1192-1208. https://doi.org/10.1111/1541-4337.12473
  • Bonny, S. P. F., Gardner, G. E., Pethick, D. W., & Hocquette, J.-F. (2017). Artificial meat and the future of the meat industry. Animal Production Science, 57(11), 2216–2223. https://doi.org/10.1071/AN17307
  • Bryant, C., Szejda, K., Parekh, N., Deshpande, V., & Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 432863. https://doi.org/10.3389/fsufs.2019.00011
  • Bryant, C., & Barnett, J. (2020). Consumer acceptance of cultured meat: An updated review (2018–2020). Applied Sciences, 10(15), 5201. https://doi.org/10.3390/app10155201
  • Candoğan, K., & Özdemir, G. (2021). Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46(2), 408-427. https://doi.org/10.15237/gida.GD20137
  • Chriki, S., & Hocquette, J. F. (2020). The myth of cultured meat: a review. Frontiers in Nutrition, 7, 507645. https://doi.org/10.3389/fnut.2020.00007
  • Comrey, A.L., & Lee, H.B. (1992). A first course in factor analysis (2nd ed.). Psychology Press. https://doi.org/10.4324/9781315827506
  • Çelik, Ş., Tanman, T., & Aygün, T. (2024). Hanehalkının et tüketim alışkanlıkları ve hayvan refahı hakkındaki görüşlerinin çoklu uyum analizi ile değerlendirilmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 27(5), 1202-1216. https://doi.org/10.18016/ksutarimdoga.vi.1329484
  • Dupont, J., Harms, T., & Fiebelkorn, F. (2022). Acceptance of cultured meat in Germany-Application of an extended theory of planned behaviour. Foods, 11(3), 424. https://doi.org/10.3390/foods11030424
  • Ekici, G., Karaarslan, H. H., & Kırmızı, E. N. (2022). Üniversite öğrencilerinin yapay ete yönelik tutumlarının değerlendirilmesi. Sağlık ve Yaşam Bilimleri Dergisi, 4(3), 260-264. https://doi.org/10.33308/2687248X.202243271
  • Ekmekcioglu, C., Wallner, P., Kundi, M., Weisz, U., Haas, W., & Hutter, H. P. (2018). Red meat, diseases, and healthy alternatives: A critical review. Critical Reviews in Food Science and Nutrition, 58(2), 247-261. https://doi.org/10.1080/10408398.2016.1158148
  • Field, A. (2013). Discovering statistics using IBM SPSS Statistics. (4th ed). Sage Publications.
  • FAO & WHO. 2023. Food safety aspects of cell-based food. Rome. https://doi.org/10.4060/cc4855enFornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39-50. https://doi.org/10.2307/3151312
  • Food and Agriculture Organization of the United Nations. (2011). Major gains in efficiency of livestock systems needed. Erişim tarihi 11 Şubat 2025, https://www.fao.org/newsroom/detail/Major-gains-in-efficiency-of-livestock-systems-needed/en
  • Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. A. (2021). How do consumers perceive cultured meat in croatia, greece, and spain?. Nutrients, 13(4), 1284. https://doi.org/10.3390/nu13041284
  • Francione, G. L., & Charlton, A. (2016). İnsan neden vegan olur: Hayvan kullanımı tartışmasına bir giriş. İstanbul, Metropolis Yayıncılık.
  • Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate data analysis (7th ed.). Pearson Education.
  • Hair, J. F., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (2nd ed.). Sage Publications.
  • Heidmeier, A. K., & Teuber, R. (2023). Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information-Empirical evidence for Germany. British Food Journal, 125(7), 2540-2557. https://doi.org/10.1108/BFJ-03-2022-0244
  • Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S. P., Lebert, A. & Hocquette, J. F. (2015). Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture, 14(2), 273-284. https://doi.org/10.1016/S2095-3119(14)60886-8
  • Ihsan, A., Ahmad, Z., Zheng, J., Bilal, M., Abid, H. M. R., & Hu, A. (2024). New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review. Food Bioscience, 57, 103476. https://doi.org/10.1016/j.fbio.2023.103476
  • Jolliffe, I. T. (2002). Principal component analysis (2nd ed.). New York: Springer-Verlag, 142-180.
  • Kaiser, H. F. (1974). An index of factorial simplicity. Psychometrika, 39(1), 31-36. https://doi.org/10.1007/BF02291575
  • Kang, K. M., Lee, D. B., & Kim, H. Y. (2024). Industrial research and development on the production process and quality of cultured meat hold significant value: A review. Food Science of Animal Resources, 44(3), 499. https://doi.org/10.5851/kosfa.2024.e20
  • Kızgın, Y., & Özkan, B. (2014). Tüketicilerin helâl gıda tüketim eğilimlerinin belirlenmesine yönelik bir çalışma. Uluslararası İşletme ve Yönetim Dergisi, 2(1), 18-37. http://dx.doi.org/10.15295/bmij.v2i1.62
  • Laestadius, L. I., & Caldwell, M. A. (2015). Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition, 18(13), 2457-2467. https://doi.org/10.1017/S1368980015000622
  • Liu, J., Hocquette, É., Ellies-Oury, M.P., Chriki, S., & Hocquette, J.-F. (2021). Chinese consumers’ attitudes and potential acceptance toward artificial meat. Foods, 10(2), 353. https://doi.org/10.3390/foods10020353
  • Lupton, D., & Turner, B. (2018). Food of the future? Consumer responses to the idea of 3D-printed meat and insect-based foods. Food and Foodways, 26(4), 269-289. https://doi.org/10.1080/07409710.2018.1531213
  • Marcu, A., Gaspar, R., Rutsaert, P., Seibt, B., Fletcher, D., Verbeke, W., & Barnett, J. (2015). Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Understanding of Science, 24(5), 547-562. https://doi.org/10.1177/0963662514521106
  • Mancini M.C. & Antonioli F. (2019). Exploring consumers' attitude towards cultured meat in Italy. Meat Sci, 150, 101-110. https://doi.org/10.1016/j.meatsci.2018.12.014
  • Mensah, D. O., Mintah, F. O., Oteng, S. A., Lillywhite, R., & Oyebode, O. (2022). ‘We're meat, so we need to eat meat to be who we are’: Understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment. Meat Science, 193, 108927. https://doi.org/10.1016/j.meatsci.2022.108927
  • Niyaz, Ö. C. (2018). Türkiye’de sığır eti üretimi ve dış ticaretinde son 25 yıllık tarımsal politikaların ve uygulamaların değerlendirilmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 21, 237-244. https://doi.org/10.18016/ksutarimdoga.v21i41625.472856
  • Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric theory (3rd ed.). McGraw-Hill.
  • Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021). A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite, 159, 105058. https://doi.org/10.1016/j.appet.2020.105058
  • Sans, P., & Combris, P. (2015). World meat consumption patterns: An overview of the last fifty years (1961–2011). Meat Science, 109, 106–111. https://doi.org/10.1016/j.meatsci.2015.05.012
  • Schaefer, G. O., & Savulescu, J. (2014). The ethics of producing in vitro meat. Journal of Applied Philosophy, 31(2), 188-202. https://doi.org/10.1111/japp.12056
  • Scholtmeijer, K., van den Broek, L. A. M., Fischer, A. R. H., & van Peer, A. (2023). Potential protein production from lignocellulosic materials using edible mushroom forming fungi. Journal of Agricultural and Food Chemistry, 71(11), 4450-4457. https://doi.org/10.1021/acs.jafc.2c08828
  • Shaw, E., & Mac Con Iomaire, M. (2019). A comparative analysis of the attitudes of rural and urban consumers towards cultured meat. British Food Journal, 121(8), 1782-1800. https://doi.org/10.1108/BFJ-07-2018-0433
  • Siegrist, M., & Hartmann, C. (2020). Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite, 155, 104814. https://doi.org/10.1016/j.appet.2020.104814
  • Slade P, 2018: If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437. https://doi.org/10.1016/j.appet.2018.02.030
  • Tabachnick, B. G., & Fidell, L. S. (2013). Using multivariate statistics (6th ed.). Pearson Education.
  • Temizkan, R., Bulgan, B. & Satı, A. (2024). Gastronomi ve mutfak sanatları lisans programlarında görevli öğretim elemanlarının analizi (Analysis of lecturer staff in gastronomy and culinary arts undergraduate programs). Annals of Gastronomy and Tourism Studies, 1(2), 1-13. 10.69527/agats.2024.6
  • Tiberius, V., Borning, J., & Seeler, S. (2019). Setting the table for meat consumers: an international Delphi study on in vitro meat. npj Science of Food, 3(1), 10. https://doi.org/10.1038/s41538-019-0041-0 United Nations (UN). (2025). World population prospects. Erişim tarihi 11 Şubat 2025, https://population.un.org/dataportal/home?df=4f198da3-32c1-4bbd-872f-742f39eed899
  • Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., & Barnett, J. (2015a). 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Science, 102, 49–58. https://doi.org/10.1016/j.meatsci.2014.11.013
  • Verbeke, W., Sans, P., & Van Loo, E. J. (2015b). Challenges and prospects for consumer acceptance of cultured meat. Journal of Integrative Agriculture, 14(2), 285-294. https://doi.org/10.1016/S2095-3119(14)60884-4
  • Wilks M. & Phillips C.J.C. (2017) Attitudes to in vitro meat: A survey of potential consumers in the United States. PLoS ONE, 12(2): e0171904. https://doi.org/10.1371/journal.pone.0171904
  • Yılmaz Önal, H., Yüksel, A., Parmaksız, A., Alpat, İ. (2022). Meat consumption and sustainability in Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(6), 1423-1433. https://doi.org/10.18016/ksutarimdoga.vi.992371
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Özellikleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Şafak Ünüvar 0000-0001-9177-8704

Semih Büyükipekçi 0000-0002-5617-4021

Muhammed Fatih Yıldırım 0009-0007-4354-8550

Proje Numarası 24401185
Erken Görünüm Tarihi 25 Temmuz 2025
Yayımlanma Tarihi
Gönderilme Tarihi 12 Mart 2025
Kabul Tarihi 25 Haziran 2025
Yayımlandığı Sayı Yıl 2025Cilt: 28 Sayı: 5

Kaynak Göster

APA Ünüvar, Ş., Büyükipekçi, S., & Yıldırım, M. F. (2025). Gastronomi ve Mutfak Sanatları ile Aşçılık Programları Öğrencilerinin Yapay Ete Yönelik Tutumları: Konya Örneği. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 28(5), 1305-1318. https://doi.org/10.18016/ksutarimdoga.vi.1656136
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

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      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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