Doğan, Murat2025-01-282025-01-282024https://hdl.handle.net/11363/9415You probably haven’t heard of gastronomy engineering as mentioned in the title, some readers might ask, “Can food really have an engineer or engineers?” Others may wonder, “Is a new tradition being brought to an old village?” The answer is yes—why shouldn’t gastronomy have its own engineers? The concept of gastronomy engineering is quite new and still a niche area waiting to be explored. In this article, I aim to provide a brief overview of gastronomy engineering and the field we aspire to establish. But first, let me share the motto that inspired us on this journey: “A chef should approach food production processes with engineering skills. The quality and taste of food depend on these processes, and they can only be improved through the application of engineering science.”eninfo:eu-repo/semantics/openAccessA New PerspectiveThe Engineering ProcessRedesigning Food Production with an Engineering PerspectiveGastronomy EngineeringContribution To Periodical10