Approach of Gastronomy and Culinary Arts and Cookery Students towards In Vitro Meat

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dc.contributor.authorAltundag, Ozlem Ozer
dc.contributor.authorSamav, Ufuk
dc.date.accessioned2026-04-25T14:20:20Z
dc.date.available2026-04-25T14:20:20Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractToday, 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.
dc.identifier.doi10.15316/selcukjafsci.1648116
dc.identifier.endpage666
dc.identifier.issn2458-8377
dc.identifier.issue3
dc.identifier.scopusqualityN/A
dc.identifier.startpage658
dc.identifier.trdizinid1372089
dc.identifier.urihttps://doi.org/10.15316/selcukjafsci.1648116
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1372089
dc.identifier.urihttps://hdl.handle.net/11486/8516
dc.identifier.volume39
dc.identifier.wosWOS:001656239100016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherSelcuk Univ Press
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectIn Vitro Meat
dc.subjectGastronomy and Culinary
dc.subjectArts and Cookery Students
dc.subjectSustainable Food
dc.titleApproach of Gastronomy and Culinary Arts and Cookery Students towards In Vitro Meat
dc.typeArticle

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