11 new articles of Assoc. Prof. Dr. Murat Doğan, deputy dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF) and faculty member of the Gastronomy and Culinary Arts Department, which were scanned in SCI, TR Index and International Field indexes, were published in December.
Assoc. Prof. Dr. Murat Doğan drew attention with his studies on topics related to gastronomy such as menu engineering, gastronomy tourism, food culture and global nutrition policies, which were scanned in the SCI, TR Index and International Area indexes in December. Doğan's study titled “The Evaluation of the United Nations' Global Nutrition and Food Security Policies” in Tourism and Recreation magazine, his study titled “Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs” in the Journal of Tourism and Gastronomy Studies, ART /icle: His study titled “The Evaluation of Gastronomy Elements in Babürname, Memoir of Gazi Muhammed Zahireddin Babür Shah (1483-1530)” in the Journal of Art and Design, has been published in the Review of Tourism Administration Journal as “The Contribution of Colonial Slavery to Food Culture”. His study titled “Investigation of the Effects of Health Sciences”, his study titled “The Evaluation of Cutting / Chopping Boards Used in Artisan Restaurants in Terms of Food Safety: The Example of Istanbul” in Istanbul Gelişim University Journal of Health Sciences, “A Research for Determining the Level of Development of Gastronomy Tourism in Hatay Province” ” titled, International Turkic World Tourism Research His study titled "The Role and Importance of Boza in Turkish Gastronomy: A Study on Traditional Boza Producers" was published in the Journal of Turkish Culture.
We congratulate Assoc. Prof. Dr. Murat Doğan and wish him success in his academic studies.
The tags of the publications are shown below:
Doğan, M., & Yaşlıca, Z. S. (2022). Evaluation of gastronomic objects in Renaissance painting. International Journal of Gastronomy and Food Science, 30, 100606.
Mutlu, H., Ay, M., & Doğan, M. (2022). Food engineers’ attitudes and purchasing intentions towards genetically modified organism products. Nutrition and Health, 02601060221144126.
Doğan, M., & Yılmaz, M. (2022). Hatay İlinin Gastronomi Turizmi Gelişmişlik Düzeyinin Tespitine Yönelik Bir Araştırma. Türk Turizm Araştırmaları Dergisi, 6(4), 1146-1164.
Doğan, M., & Özaltın, E. Bozanın Türk Gastronomisindeki Yeri ve Önemi: Geleneksel Boza Üreticileri Üzerine Bir Araştırma. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 7(2), 1-13.
Doğan, M., & ÖZALTIN, E. (2022). Birleşmiş Milletler’in Küresel Beslenme ve Gıda Güvencesi Politikalarının Değerlendirilmesi. Tourism and Recreation, 4(2), 81-88.
Mutlu, H., Demirçakmak, İ. L., & Doğan, M. (2022). Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs. Journal of Tourism and Gastronomy Studies.
Çetin, A. S., & Doğan, M. Esnaf Lokantalarında Kullanılan Kesme/Doğrama Tahtalarının Gıda Güvenliği Açısından Değerlendirilmesi: İstanbul Örneği. İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, (18), 988-1005.
Doğan, M., & Sönmez, M. (2022). Sömürge Dönemi Köleliğin Yemek Kültürüne Etkilerinin Araştırılması. Review of Tourism Administration Journal, 3(2), 126-138.
Doğan, M. (2022). Gazi Muhammed Zahireddin Babür Şah’ın (1483-1530) Hatıratı Babür-nâme’de Yer Alan Gastronomi Unsurlarının Değerlendirilmesi. ART/icle: Sanat ve Tasarım Dergisi, 2 (2), -157.
