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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: 30/10/2026

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 On Campus
Used Educational Platforms Face-to-face
Prerequisites There is not a prerequesites course for this course
Courses Recomended There is not a reccomended optional programme component.
Recommended Resources 1. United Nations Environment Programme. (2024). Food waste index report 2024. https://www.unep.org/resources/publication/food-waste-index-report-20242. Kaya, S. (2025). Bibliometric analysis of research on sustainable gastronomy. International Journal of Contemporary Tourism Research, 9(2). 3. Hastaoglu, E. (2026). Green restaurant sustainability and food waste: A bibliometric analysis of research trends and collaboration networks. Sustainable Development. https://doi.org/10.1002/sd.71420 4. Green revolution: A systematic review of sustainable practices in restaurants. (2025). Applied Food Research. https://doi.org/10.1016/j.afres.2025.101331 5. Asif, F., Donato, C., & Ishaq, M. I. (2026). Beyond the plate: A systematic literature review on consumer-driven food waste in hospitality. Business Strategy and the Environment. https://doi.org/10.1002/bse.70901 6. Donthu, N., Kumar, S., Mukherjee, D., Pandey, N., & Lim, W. M. (2021). How to conduct a bibliometric analysis: An overview and guidelines. Journal of Business Research, 133, 285–296. https://doi.org/10.1016/j.jbusres.2021.04.070 7. Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., Chou, R., Glanville, J., Grimshaw, J. M., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E. W., Mayo-Wilson, E., McDonald, S., ... Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71 8. Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of Business Research, 104, 333–339. https://doi.org/10.1016/j.jbusres.2019.07.0399. Mukherjee, D., Lim, W. M., Kumar, S., & Donthu, N. (2022). Guidelines for advancing theory and practice through bibliometric research. Journal of Business Research, 148, 101–115. https://doi.org/10.1016/j.jbusres.2022.04.042 10. Page, M. J., Moher, D., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., Chou, R., Glanville, J., Grimshaw, J. M., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E. W., Mayo-Wilson, E., McDonald, S., ... McKenzie, J. E. (2021). PRISMA 2020 explanation and elaboration: Updated guidance and exemplars for reporting systematic reviews. BMJ, 372, n160. https://doi.org/10.1136/bmj.n16011. Hjalager, A.-M. (2002). A typology of culinary tourism. In A.-M. Hjalager and G. W. Richards (Eds.), Tourism and gastronomy (pp. 21–35). Routledge. https://doi.org/10.4324/9780203218617-8 12. Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/0966958080235929313. Gallego-Valero, L., Moral-Pajares, E., & García-Moral, A. (2026). State of the art and research perspectives on the relationship between sustainable tourism and certified quality foods: A PRISMA 2020 systematic review. Discover Sustainability, 7, Article 728. 14. Ivanov, S., & Webster, C. (Eds.). (2019). Robots, artificial intelligence, and service automation in travel, tourism and hospitality. Emerald Publishing.15. OECD. (2020). OECD digital economy outlook 2020. OECD Publishing. https://doi.org/10.1787/bb167041-en16. Spence, C. (2017). Gastrophysics: The new science of eating. Viking.17. Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). Springer. https://doi.org/10.1007/978-1-4419-6488-518. Spence, C. (2020). Sensehacking: How to use the power of your senses for happier, healthier living. Viking.19. Creswell, J. W., & Creswell, J. D. (2018). Research design: Qualitative, quantitative, and mixed methods approaches (5th ed.). SAGE Publications.20. Booth, A., Sutton, A., Clowes, M., & Martyn-St James, M. (2021). Systematic approaches to a successful literature review (3rd ed.). SAGE Publications.21. American Psychological Association. (2020). Publication manual of the American Psychological Association (7th ed.). American Psychological Association.22. Committee on Publication Ethics. (n.d.). COPE: Committee on Publication Ethics. https://publicationethics.org/23. Web of Science. (n.d.). Web of Science. https://www.webofscience.com/24. TÜBİTAK ULAKBİM. (n.d.). TR Index. https://trdizin.gov.tr/
Work Placement There is no work placement.
Aims of the Course The aim of this course is to inform students about current issues in the field of gastronomy. In line with this objective, the systematic and scientific research of current topics is facilitated. Sustainability, micro and macro issues in gastronomy studies, and new trends are evaluated through scientific research, and each topic is analyzed analytically.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-1 Introduction Lecture Question & Answer Discussion
Week - 2 LO-1 Defining Sources and Databases Lecture Question & Answer Discussion Demonstration and Practice Research and Inquiry Document/Text/Data Analysis
Week - 3 LO-1 Evaluation Criteria and Procedures (Sample Application) Lecture Question & Answer Discussion Case Study Brain Storming
Week - 4 LO-1 LO-2 Sustainable Gastronomy: Environmental, Economic, and Social Lecture Question & Answer Discussion Case Study Document/Text/Data Analysis
Week - 5 LO-1 LO-2 Bibliometrics, Systematic Reviews, PRISMA Model Lecture Question & Answer Case Study Brain Storming
Week - 6 LO-1 LO-2 Discussion, Article Evaluation: National Macro Issues in Turkey and the World / Relationship between Destination and Gastronomy (Urban Cuisines, Gastronomy Tourism) / Social Media Research Lecture Question & Answer Discussion Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 7 LO-1 LO-2 Discussion, Article Evaluation: Studies on Technological Developments / Nutrition and Health Lecture Discussion Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 8 LO-1 LO-2 Discussion, Article Evaluation: New Movements and Trends in Gastronomy (Cloud Kitchens, Ghost Kitchens, Purple Foods, etc.) Lecture Question & Answer Discussion Brain Storming Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 9 LO-1 LO-2 Discussion, Article Evaluation: Gastronomy and Localization, Local Foods/ Geographically Indicated Products/ Michelin Star Lecture Question & Answer Discussion Brain Storming Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 10 LO-1 LO-2 Article Evaluation and Peer Review: Sensory Analysis Studies/ Neurogastronomy Lecture Question & Answer Discussion Brain Storming Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 11 LO-1 LO-2 Discussion, Article Evaluation: Street Foods/ Edible Flowers/ Edible Insects Lecture Question & Answer Discussion Brain Storming Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis
Week - 12 LO-1 LO-2 Seminar Preparation Question & Answer Brain Storming Critique/Critical Reading Research and Inquiry Document/Text/Data Analysis
Week - 13 LO-1 LO-2 Seminar Preparation Question & Answer Critique/Critical Reading Research and Inquiry Document/Text/Data Analysis
Week - 14 LO-1 LO-2 Seminar Presentations Observation Critique/Critical Reading Simulation Practice/Practical Work/Workshop Research and Inquiry Document/Text/Data Analysis

  • End Poverty No more hunger Health and Quality of Life Accessible and Clean Energy Decent Work and Economic Growth Reducing Inequalities Sustainable Cities and Communities Responsible Production and Consumption

  • Health Sciences and Medical Technologies Sustainability and Green Energy Agriculture, Food and Livestock Data Science Innovation Skills

  • Performance Assessment (Individual/Panel-Based) Homework Presentation Seminar

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

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