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Journals / Selcuk Journal of Agriculture and Food Sciences / 2025 / Cilt: 39 Sayı: 3

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

Gastronomi, Aşçılık ve Yemek Sanatları Öğrencilerinin Laboratuvar Ortamında Üretilen Etlere Yaklaşımı

Özlem Özer Altundağ(KARABÜK ÜNİVERSİTESİ)0000-0001-7117-6335
Ufuk Samav(SİNOP ÜNİVERSİTESİ)0000-0002-2055-6378
Pages
658–666
Publication Date
2025-12-27
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

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Objective & Hypothesis:Today, environmental issues, ethical concerns, and population growth have led to the questioning of traditional animal protein production methods.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:İn vitro et · Gastronomi Öğrencileri · Sürdürülebilir Gıda

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.

Özet

Günümüzde çevresel sorunlar, etik kaygılar ve nüfus artışı, geleneksel hayvansal protein üretim yöntemlerinin sorgulanmasına yol açmıştır. Bu bağlamda geliştirilen in vitro et teknolojisi, laboratuvar ortamında hayvan hücrelerinden et üretmeyi sağlayan yenilikçi bir yöntem olarak öne çıkmaktadır. Bununla birlikte, açıkça belirlenmiş teknolojik ve çevresel faydalarına rağmen, tüketici kabulü ve sosyal algılar belirsizliğini korumaktadır. Bu çalışma, Gastronomi ve Aşçılık Sanatları ve Yemekçilik öğrencilerinin in vitro ete (IVM) yönelik algılarını ve tutumlarını incelemeyi ve bu yenilikçi gıda teknolojisinin kabul edilebilirliğini ve potansiyelini ortaya koymayı amaçlamıştır. Çalışma, Sinop Üniversitesi ve Karabük Üniversitesi Gastronomi ve Aşçılık Sanatları ve Yemekçilik bölümlerinde öğrenim gören toplam 403 öğrencinin katılımıyla gerçekleştirilmiştir. Katılımcıların %66,7'si in vitro et kavramına aşina olmadıklarını belirtmiştir. Analizlerde, cinsiyet (p=0.105) ve üniversite (p=0.123) değişkenlerinin IVM'ye yönelik genel tutumlar üzerinde anlamlı bir etkisi olmadığı, ancak Karabük ve Sinop Üniversitesi öğrencileri arasında "deneme, tüketme ve satın alma" eğilimlerinde istatistiksel olarak anlamlı bir fark bulunduğu (p=0.032) tespit edilmiştir. Katılımcılar IVM'nin doğal olmadığını düşünseler de ("IVM doğal değil" ifadesi, Ortalama=4.02), etik ve çevresel faydalarına ilişkin algıları daha nötrdür. Sonuç olarak, sınırlı doğal kaynakları etkin bir şekilde kullanma, çevresel etkileri azaltma ve gıda güvenliğini sağlama potansiyeli göz önüne alındığında, bu teknolojinin mutfak alanına entegrasyonu büyük önem taşımaktadır. Ancak bu potansiyeli gerçekleştirmek için toplumda daha geniş bir farkındalık yaratmak, bu tür yenilikçi teknolojileri eğitim programlarına daha fazla dahil etmek ve gıda endüstrisi profesyonellerinin bu yeniliği benimsemesini sağlayacak stratejiler geliştirmek gerekmektedir.

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Cite This Article

Altundağ, Ö. Ö., Samav, U., *, Ö. Ö. A. (2025). Approach of Gastronomy and Culinary Arts and Cookery Students towards In Vitro Meat. Selcuk Journal of Agriculture and Food Sciences, Cilt: 39 Sayı: 3, 658–666. https://doi.org/10.15316/selcukjafsci.1648116

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