Approach of Gastronomy and Culinary Arts and Cookery Students towards In Vitro Meat

Authors : Özlem Özer Altundağ, Ufuk Samav
Pages : 658-666
Doi:10.15316/selcukjafsci.1648116
View : 72 | Download : 123
Publication Date : 2025-12-27
Article Type : Research Paper
Abstract :Today, environmental issues, ethical concerns, and population growth have led to the questioning of traditional animal protein production methods. In vitro meat technology, developed in this context, stands out as an innovative method that enables the production of meat from animal cells in a laboratory setting. However, despite its clearly established technological and environmental benefits, consumer acceptance and social perceptions remain uncertain. This study aimed to examine the perceptions and attitudes of Gastronomy and Culinary Arts and Cookery students towards in vitro meat (IVM) and to reveal the acceptability and potential of this innovative food technology. The study was conducted with the participation of a total of 403 students studying at the Gastronomy and Culinary Arts and Cookery departments of Sinop University and Karabuk University. A total 66.7% of the participants reported being unfamiliar with the concept of in vitro meat. In the analyses, gender (p=0.105) and university (p=0.123) variables did not have a significant effect on general attitudes towards IVM, but a statistically significant difference was found between Karabuk and Sinop University students in the tendencies of “trying, consuming and purchasing” (p=0.032). Although the participants think that IVM is unnatural (“IVM is unnatural” statement, Mean=4.02), their perceptions of its ethical and environmental benefits are more neutral. In conclusion, considering the potential of in vitro meat technology to effectively use limited natural resources, reduce environmental impacts and ensure food safety, the integration of this technology into the culinary field is of great importance. However, in order to realize this potential, it is necessary to create a wider awareness in the society, to include such innovative technologies more in educational programs and to develop strategies to ensure that food industry professionals adopt this innovation.
Keywords : İn vitro et, Gastronomi Öğrencileri, Sürdürülebilir Gıda

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