Assoc. Prof. Dr. Murat Doğan, Deputy Dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FAF) and a faculty member of the Gastronomy and Culinary Arts Department, made a paper presentation at the 2nd International Aşçı Dede Ateşbâz-ı Velî Symposium.
Assoc. Prof. Dr. Murat Doğan from Istanbul Gelisim University Fine Arts Faculty attended the 2nd International Chef Dede Ateşbâz-ı Velî Symposium held by Necmettin Erbakan University and Konya Metropolitan Municipality this year. Organized for the second time this year, it took place between 23-24-25 September, covering topics related to gastronomy and tourism such as Gastronomy, Food Culture, Visual Arts and Gastronomy, Gastronomy Tourism, Mevlevi Cuisine, Seljuk and Ottoman Cuisine. Participating in the session chaired by Asst. Prof. Dr. Cüneyt Şapçılar at 12.15 in September, Assoc. Prof. Dr. Murat Doğan, a lecturer from the Department of Gastronomy and Culinary Arts, presented his paper titled “New Approach in Gastronomy: Gastronomy Engineering” in the session.
From the abstract;
“This study was carried out in order to determine the components and importance of gastronomy engineering, which is a field that can find the opportunity to work with engineering, science and social sciences, and multidisciplinary work, which we think will bring a new approach to gastronomy. Enabling the transformation from gastronomy to gastronomic engineering means opening chefs' talents, accumulated curiosity and creativity to the broad knowledge in food science and engineering to make it technologically possible and sustainable. The key components of gastronomic engineering are (1) the physics of food, which is the structure of food, (2) food chemistry, which studies the microstructure and interaction of food, (3) the biology of food, which focuses on the cells and microbes of food, (4) mathematics that can measure, weigh, and scale recipes in the kitchen. (5) key engineering knowledge that will provide the journey to food, (6) basic engineering knowledge, (6) thermodynamics of food and kitchen, and (7) trouble-free journey of food between farm and fork to food safety have been identified. The positioning of cooking as an art causes it to be a skill unique to only a few talented people. Standardization and optimization will be easily achieved when it meets the competencies of food science and engineering depending on food preparation. As a result, the specifications of food raw materials, equipment operating parameters and production processes will be compatible with gastronomic engineering. Thus, a clear and consistently reproducible link will be established between the characteristics of standard product quality, which is the paradigm that food engineering is trying to achieve at every stage of production.”
We congratulate Assoc. Prof. Dr. Murat Doğan and wish him success in his academic studies.
