Science in the Kitchen-February 2025 : Hyperreality Technologies in the Food and Beverage Industry

dc.authorid	0000-0001-6391-4887
dc.contributor.author	Doğan, Murat
dc.date.accessioned	2025-03-27T08:33:12Z
dc.date.available	2025-03-27T08:33:12Z
dc.date.issued	2025
dc.department	Güzel Sanatlar Fakültesi
dc.description.abstract	Dear readers, I have written about innovative approaches that can be applied in the food and beverage sector in several of my articles. In this month's article, I will talk about hyperreality technologies, which are not widely applied in Turkey but are very new and have very few applications in the world. I have been working on Hyperreality with my doctoral student for a while. We recently presented the scientific outputs as a paper at an international congress. I will try to explain the subject to you in a simple way, also trusting the scientific studies we have conducted.
dc.identifier.issue	2
dc.identifier.uri	https://hdl.handle.net/11363/9612
dc.language.iso	en
dc.publisher	İstmag Magazin Gazetecilik
dc.relation.ispartof	Hotel Restaurant & Hi-Tech Journal
dc.relation.publicationcategory	Diğer
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	hyperreality
dc.subject	Vampire Cafe
dc.subject	Sublimotion Ibiza
dc.subject	Paul Pairet's Ultraviolet
dc.title	Science in the Kitchen-February 2025 : Hyperreality Technologies in the Food and Beverage Industry
dc.type	Contribution To Periodical