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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Current Issues in Gastronomy
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS520 - Current Issues in Gastronomy II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. EBRU ZENCİR ÇİFTÇİ
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is not a prerequesites course for this course
Courses Recomended There is not a reccomended optional programme component.
Recommended Resources
Work Placement There is no work placement.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction
Week - 2 Defining Sources and Databases
Week - 3 Evaluation Criteria and Process
Week - 4 Sustainable Gastronomy: Environmental Sustainability
Week - 5 Sustainable Gastronomy: Economic and Social Sustainability
Week - 6 Destination and Gastronomy Relationship / City Kitchens, Gastronomy Tourism
Week - 7 Gastronomy and Localization, Local Food
Week - 8 Geographic Indicated Products/ Michelin Star
Week - 9 Nutrition and Health Trends
Week - 10 Street Food Research
Week - 11 Edible Insects/Flowers, Neophobia Studies
Week - 12 Social Media Research
Week - 13 Sensory Analysis Studies / Neurogastronomy
Week - 14 New Movement/Trend Research in Gastronomy

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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