AN EXAMINATION ON THE OPINIONS OF GASTRONOMY AND CULINARY ARTS DEPARTMENT STUDENTS TOWARDS THREE-DIMENSIONAL FOOD PRINTERS

Yıl 2021, Cilt: 5 Sayı: 3, 709 - 720, 30.12.2021

Gaye Kızılcalıoğlu Cem Güzeller

https://doi.org/10.46519/ij3dptdi.958975

Öz

ABSTRACT
This research aims to determine the perceptions of the Gastronomy and Culinary Arts students towards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included in the study for this purpose with a culinary experience at Antalya AKEV University. The interview technique is used, which is one of the qualitative research methods in this study. Students' perceptions of 3D food printers were evaluated under three main-headings: perceived risk, perceived benefit, and perceived cost, with the data obtained by the interview technique. It has been determined that students are willing to use them in the restaurant if their perceived benefit for 3D food printers is higher than their perceived risk. Besides, it has been determined that purchasing a 3D food printer will create an additional cost element in terms of perceived cost but will reduce the cost of raw materials.

Anahtar Kelimeler

3D Food Printer, Food Technology, Perceived Risk, Perceived Benefits, Perceived Costs

AN EXAMINATION ON THE OPINIONS OF GASTRONOMY AND CULINARY ARTS DEPARTMENT STUDENTS TOWARDS THREE-DIMENSIONAL FOOD PRINTERS

Öz

This research aims to determine the Department of Gastronomy and Culinary Arts students’ perceptions
towards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included in
the study with a culinary experience at Antalya AKEV University. Semi-structured interview technique,
which is one of the qualitative research methods, was used in the study. The interview protocol was
prepared beforehand by the researcher. The researcher was also allowed to redirect the flow of the
interview with different sub-questions whenever needed. Students' perceptions of 3D food printers were
evaluated under the main headings of perceived risk, perceived benefit, and perceived cost by examining
the data obtained from the interview. The findings indicated that students are willing to use 3D food
printers in a restaurant if their perceived benefit for them is higher than their risk. Besides, it is also
determined that purchasing a 3D food printer will create an additional cost but have a tendency to reduce
the cost of raw materials. 

Anahtar Kelimeler

Additive manufacturing, WAAM, Robotic arc welding, Multi-material, microstructure characterization, Vickers hardness

Kaynakça

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