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Öğe Approach of Gastronomy and Culinary Arts and Cookery Students towards In Vitro Meat(Selcuk Univ Press, 2025) Altundag, Ozlem Ozer; Samav, UfukToday, environmental issues, ethical concerns, and population growth have led to the questioning of traditional animal protein production methods. In vitro meat technology, developed in this context, stands out as an innovative method that enables the production of meat from animal cells in a laboratory setting. However, despite its clearly established technological and environmental benefits, consumer acceptance and social perceptions remain uncertain. This study aimed to examine the perceptions and attitudes of Gastronomy and Culinary Arts and Cookery students towards in vitro meat (IVM) and to reveal the acceptability and potential of this innovative food technology. The study was conducted with the participation of a total of 403 students studying at the Gastronomy and Culinary Arts and Cookery departments of Sinop University and Karabuk University. A total 66.7% of the participants reported being unfamiliar with the concept of in vitro meat. In the analyses, gender (p=0.105) and university (p=0.123) variables did not have a significant effect on general attitudes towards IVM, but a statistically significant difference was found between Karabuk and Sinop University students in the tendencies of trying, consuming and purchasing (p=0.032). Although the participants think that IVM is unnatural (IVM is unnatural statement, Mean=4.02), their perceptions of its ethical and environmental benefits are more neutral. In conclusion, considering the potential of in vitro meat technology to effectively use limited natural resources, reduce environmental impacts and ensure food safety, the integration of this technology into the culinary field is of great importance. However, in order to realize this potential, it is necessary to create a wider awareness in the society, to include such innovative technologies more in educational programs and to develop strategies to ensure that food industry professionals adopt this innovation.Öğe Geographically Marked Turkish Cheeses(Istanbul Aydin Üniversitesi, 2020) Saygili, Derya; Demirci, Hande; Samav, UfukTurkey is a country with a wide varietyof agricultural and animal products due to its geographical location as well as has a rich culinary culture due to the combination of communities from different cultures. In order to preserve this rich local heritage, registration works are carried out by the Turkish Patent and Trademark Authority and geographical marking is applied to the products. Today, Antep sikma cheese, Diyarbakir knit cheese, Edirne white cheese, Erzurum civil cheese, Erzurum moldy civil cheese, Erzincan tulum cheese, Ezine cheese, Karaman Divle obruk cheese, Kars kasar cheese, Yozgat çanak cheese, Antakya sürk cheese, Antakya moldy sürk cheese, Malkara old kasar cheese and Van otlu cheese were entitled to geographical indication. In this study, it is aimed to protect our products identified with our rich cultural heritage and to introduce geographically marked cheeses while transferring this heritage to future generationsÖğe Types of Cheese Used in Traditional Turkish Cuisine(Peter Lang AG, 2021) Samav, Ufuk; Yetım, Adem; Üner, Mete Han[No abstract available]
