Assoc. Prof. Murat Doğan, one of the Vice Deans of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA) and a department member of the Gastronomy and Culinary Arts Department, participated in the Symposium.

Assoc. Prof. Murat Doğan participated in the ‘Current Trends in Gastronomy Symposium’ hosted by Izmir University of Economics, School of Applied Management Sciences, Gastronomy and Culinary Arts Department. The symposium was held on May 7, 2024 as a single day. The symposium was organized in three sessions and the sessions were held under the titles of “Health in the Kitchen: Culinary Medicine”, “Neurogastronomy: Senses and Food” and “Art and Food”. Assoc. Prof. Murat Doğan was a speaker in the panel titled “Health in the Kitchen: Culinary Medicine” at the symposium he attended.

Assoc. Prof. Murat Doğan elaborated on the subject by addressing the following topics in the symposium he attended:

• What is Culinary Medicine?
• How is this trend developing in the world and in our country and do experts apply this trend by receiving a certain training?
• Medical Kitchen applications worldwide,
• Does the Mediterranean diet type provide an advantage to candidates who receive training in gastronomy within the framework of “culinary medicine”?

Doğan finally emphasized the subject by saying, “The health sector needs gastronomy experts who can contribute to making healthier, more attractive and delicious meals for patients. Innovative new recipes can be created especially in meals served in hospitals. Gastronomy experts should be actively employed in food and beverage services in the health sector. They need to participate in menu planning and development stages accompanied by dietitians in hospital kitchens and cooks need to perform sensory analyses and therefore flavor the meals in order to prevent malnutrition, which is frequently encountered by inpatients.”

We congratulate Assoc. Prof. Murat Doğan and wish him success in his academic studies.