Kızılcalıoğlu, GayeGüzeller, Cem Oktay2024-08-202024-08-2020212602-335010.46519/ij3dptdi.958975https://doi.org/10.46519/ij3dptdi.958975https://search.trdizin.gov.tr/tr/yayin/detay/500539https://hdl.handle.net/20.500.14591/86This 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.eninfo:eu-repo/semantics/openAccessPerceived Risk3D Food PrinterPerceived CostsFood TechnologyPerceived BenefitsArticle72037095005395