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    Food engineers’ attitudes and purchasing intentions towards genetically modified organism products
    (SAGE Publications Ltd, 2022) Mutlu, Hayrettin; Ay, Murat; Doğan, Murat
    Background: Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. Objective: In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. Methods: For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. Results: It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect (p < 0.05). Conclusions: Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal. © The Author(s) 2022.
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    Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs
    (İrfan YAZICIOĞLU, 2022) Mutlu, Hayrettin; Demirçakmak, İbrahim Levent; Doğan, Murat
    The study aimed to determine the approaches of the kitchen chefs of restaurant businesses to the menu engineering processes. A focus group interview with six professional kitchen chefs was held in 2020 to achieve this goal. The analysis of the data collected by the focus group interview method was carried out with descriptive analysis, which is one of the qualitative data analysis methods. In the research findings, it was determined that restaurant kitchen chefs tended to use different applications in menu engineering processes due to intense competition and changing guest expectations. In this process, it was determined that guest satisfaction, raw material cost, labor cost, efficiency, availability of materials, suppliers, qualified personnel, equipment needs, compliance with guest requests, target customer, and concept were the most striking factors. Overall, it was determined that kitchen chefs prioritize guest satisfaction more in menu engineering processes.
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    A new trend in gastronomy: Culinary medicine chef
    (ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2021) Mutlu, Hayrettin; Doğan, Murat
    The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was used, and the framework was evaluated with a total of ten participants in the study. The data obtained from the focus group interview were analyzed using content analysis based on gastronomy, nutrition, and food science. After evaluation, the following three main themes emerged: Creating the conceptual framework of culinary medicine chef; practical culinary medicine training for chronic patients and their relatives, and likely contribution of gastronomy specialist to the health sector. The study revealed several formal, semantic, and technical dimensions that affect the conceptual framework of culinary medicine chef. In conclusion, this study helped determined several formal, semantic, and technical dimensions under the headings of multidisciplinary study, the contribution of gastronomy to the health sector, practical culinary training, and public health promotion, which affect the conceptual framework of culinary medicine chef.