Browsing by Author "Öztürk, Betül"

Now showing 1 - 3 of 3

Culinary Students’ Awareness, Perceptions and Attitudes Towards Farmed Versus Wild Fish
(2025) Öztürk, Betül
The issue of seafood sustainability has come to the fore as a critical concern within the domain of food systems. This issue is of pertinence to culinary professionals, who wield a significant influence on consumer habits and the composition of menus. However, there is a paucity of research that has examined how future chefs, as gastronomy students, perceive farmed versus wild fish in terms of health, ethics, and sustainability. The present study investigates the attitudes of gastronomy and culinary arts students (N=399) toward fish sourcing practices for the purpose of identifying perception structures and preference patterns. A structured questionnaire was administered, and the resulting data were analyzed using exploratory factor analysis (EFA) and Wilcoxon signed-rank tests. The EFA identified three primary components: sustainability and ethics, subjective knowledge, and students' involvement, with 71.5% of the total explained variance. The factors exhibited substantial internal consistency, as evidenced by Cronbach's alpha (>0.83), composite reliability (>0.88), and its average variance extracted (AVE) (>0.65). While students demonstrated a high level of concern for environmental practices and fish welfare, their subjective knowledge regarding the evaluation and purchase of fish remained limited. Paired comparison using the Wilcoxon signed-rank test revealed statistically significant preferences for wild fish across multiple attributes, including healthiness, nutritional value, ethical production, availability, and safety (p <0.001), with effect sizes ranging from moderate to large (r = 0.254–0.534). These findings suggest the presence of a value–knowledge gap, wherein students are ethically engaged yet informationally underprepared to evaluate aquaculture products. These findings underscore the necessity for targeted educational innovations within culinary programs to enhance students' aquaculture literacy, critical evaluation skills, and sustainable sourcing competence. As future professionals who influence consumer preferences and industry practices, culinary students require a more balanced understanding of seafood systems.
Evaluation of the Interview with ChatGPT on İzmir Breakfast Culture: Content Quality and Reliability Analysis
(2025) Öztürk, Betül
A notable component of Turkish cuisine, the “serpme kahvaltı (Turkish breakfast assorted small dishes or ritual)” has been recognized by TasteAtlas as the world’s premier breakfast in 2025. In light of intensely competitive nature of the tourism sector, this announcement is of significant importance in influencing tourists’ selection of destinations for culinary experiences centered around Turkish cuisine. The rapid development of artificial intelligence technology has led to the integration of conversational interaction capabilities through the implementation of user prompts. This integration has been achieved by incorporating Chat Generative Pre-Trained transformer (ChatGPT) technology in various fields, including medicine, tourism, law and business operations. The objective of this study is to assess ChatGPT's capacity in the domain of gastronomy tourism. To this end, an interview was designed with ChatGPT to ascertain its responses regarding Izmir breakfast culture. The interview questions were developed to assess the reliability, quality, and proficiency of the ChatGPT responses concerning Izmir breakfast dishes. The thematic framework of the inquiry was delineated as follows: the conceptualization of the Izmir breakfast, the representation of disparate Izmir sub-geographies, geographical indications, traditions transmitted from the past to the present, and the differentiation of Izmir breakfast from other Turkish breakfast culture. The responses provided by ChatGPT were compiled and assessed by secondary documentary analysis to evaluate the reliability and efficiency of ChatGPT. The findings indicated that ChatGPT is a valuable resource with moderate reliability. This conclusion is substantiated by the identification of false or fabricated references utilized by ChatGPT during the information generation process. However, it is imperative to acknowledge that the information generated by ChatGPT is principally designed for the preliminary acquisition of knowledge.
Sistematik Literatür Taraması ile Türkiye’de Zeytinyağı Turizminin Analizi
(2025) Öztürk, Betül; Donuktan, Sedef Ozgonul
Zeytinyağı turizmi, özellikle Akdeniz havzasında zeytin ağaçlarının yoğun olduğu kırsal alanlarda hızlı bir gelişme gösteren yeni bir turizm türüdür. Bu makalenin amacı, yeni turizm türü olan zeytinyağı turizminin Türkiye’deki gelişimini, başlıca faaliyetlerini tanımlayarak açıklamaktır. Bu amaçla, sistematik literatür analiz yöntemi kullanılarak, Türkiye’de zeytinyağı turizminin unsurlarına odaklanan ve turizm potansiyelini ortaya koyan bir içerik analizi yapılmıştır. İçerik analizinde toplam 20 makale değerlendirilerek turizm ürünleri, turizm türleri, turist tipolojisi ve sürdürülebilirlik temaları tespit edilmiştir. Bulgular, Türkiye’deki turizm sektörünün, özellikle zeytinyağı turizmi bağlamında bir büyüme ve gelişme dönemi geçirdiğini göstermiştir. Bu gelişme, festivaller, şenlikler ve müzeler dahil olmak üzere çeşitli ürün ve hizmetlerin ortaya çıkmasıyla karakterize edilmektedir. Ayrıca, tadımlar ve atölyeler gibi deneyimsel katılım faaliyetlerinin yaygınlaşması, sektörün büyümesine katkıda bulunmaktadır. Sürdürülebilirlik bağlamında, zeytinyağı ile ilgili zengin kültürel mirasa sahip bölgelerin kırsal kalkınma ve büyümede ekonomik, çevresel ve sosyo-kültürel sürdürülebilirliğinin, zeytin rotaları ve kültürel miras alanları gibi olgular aracılığı ile sağlandığı saptanmıştır.