Abstract
An important part of the universities in Turkey has started to provide gastronomy education. In this study it was
aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization of the
faculty members working in the areas of gastronomy. In the conclusion of the study it was determined that the
number of faculty members have very high number of students attend, is inadequate, that a significant part of
these academicians are specialized in fields unrelated to gastronomy and that the gastronomy-related scientific
studies conducted by the academicians are few in quantitative terms.