Özet:

In the tourism sector, in recent years, food and drink issues have begun to come to the forefront in terms of the expectations and needs of tourists. In this context, the need for qualified staff in the tourism sector has increased and gastronomic products that will meet the expectations of foreign tourists have begun to be offered. Therefore, gastronomy-related education has increased significantly at high school, university and postgraduate level. With the expansion of the scope of gastronomy training and its spread across the country, food safety issues are the main issues in the training of qualified staff. The aim of the study is to draw attention to the science of food engineering provided in the gastronomy training and to reveal why food engineering is important. The study aims to study the courses in the pre-Bachelor and Bachelor education institutions that provide gastronomy education in Turkey, and to reveal the courses of food engineering science. According to the study, the number of pre-graduate programs that educate in the field of gastronomy in Turkey is 534, and the number of bachelor's programs is 474. Some units are closed for student admission, while some units are not allowed for student admission due to academic staff failure. The study finds that there is very little number of courses related to food engineering in pre-Bachelor and bachelor's programs that actively provide gastronomy training, and that two or three courses support food engineering science and gastronomy training. These findings from the study show that food engineering is inadequately represented in gastronomic training, and that hygiene and food safety issues are not sufficiently addressed in these units that train qualified staff. The study discussed the concept of gastronomic engineering that began to be applied abroad as a new concept, and a new common discipline field with examples of applications was scaned in literature.

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