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

Authors : Gaye KIZILCALIOĞLU, Cem GÜZELLER

Pages : 709-720

Doi:10.46519/ij3dptdi.958975

View : 56 | Download : 12

Publication Date : 2021-12-30

Article Type : Research Paper

Abstract :This research aims to determine the Department of Gastronomy and Culinary Arts students’ perceptions towards 3D insert ignore into journalissuearticles values(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. 
Keywords : Additive manufacturing, WAAM, Robotic arc welding, Multi material, microstructure characterization, Vickers hardness

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