An examination on the opinions of Gastronomy and Culinary Arts Department students towards three-dimensional food printers

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dc.contributor.authorKızılcalıoğlu, Gaye
dc.contributor.authorGüzeller, Cem Oktay
dc.date.accessioned2024-08-20T20:25:45Z
dc.date.available2024-08-20T20:25:45Z
dc.date.issued2021
dc.departmentAntalya Belek Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.46519/ij3dptdi.958975
dc.identifier.endpage720en_US
dc.identifier.issn2602-3350
dc.identifier.issue3en_US
dc.identifier.startpage709en_US
dc.identifier.trdizinid500539en_US
dc.identifier.urihttps://doi.org/10.46519/ij3dptdi.958975
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/500539
dc.identifier.urihttps://hdl.handle.net/20.500.14591/86
dc.identifier.volume5en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of 3D Printing Technologies and Digital Industryen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPerceived Risken_US
dc.subject3D Food Printeren_US
dc.subjectPerceived Costsen_US
dc.subjectFood Technologyen_US
dc.subjectPerceived Benefitsen_US
dc.titleAn examination on the opinions of Gastronomy and Culinary Arts Department students towards three-dimensional food printersen_US
dc.typeArticleen_US

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