Gastronomy and Design Track

Gastronomy and Design Track takes a holistic approach to the concept of gastronomy and aims to bring a multidisciplinary, scientific, and innovative perspective to its study.  The track is intended for those who aspire to conduct original academic research in the field of gastronomy and culinary culture, while also offering a robust research-based knowledge base to those already in design, agriculture, food and beverage sectors and/or the food industry to help them further develop themselves professionally and expand their horizons.  Students will have the opportunity to develop new interdisciplinary projects and conduct research on all types of food and beverage production and consumption practices.

For the Gastronomy and Design Specialization, students must complete the compulsory courses of the Design, Technology and Society Master's Program (with thesis):

DIS 505 Academic Research Techniques and Publication Ethics

DIS 502 Social Theory of Science and Technology and the following compulsory courses of the Master of Gastronomy and Design module:

DIS 566 Food and Consumer Behavior

DIS 567 Food Culture and History

DIS 568 Sensory Analysis and Food Product Development and two (2) field elective courses and complete the program with one (1) conference paper, Seminar on Design, Technology and Society and Master's Thesis.

For further academic information about the Gastronomy and Design Track:

Associate Prof. Özge SAMANCI

0216-564 9318, 0216 564 9802 

ozge.samanci@ozyegin.edu.tr