Journals / International Journal of 3D Printing Technologies and Digital Industry / 2021 / Cilt: 5 - Sayı: 3
AN EXAMINATION ON THE OPINIONS OF GASTRONOMY AND CULINARY ARTS DEPARTMENT STUDENTS TOWARDS THREE-DIMENSIONAL FOOD PRINTERS
- Pages
- 709–720
- DOI
- —
Abstract
ABSTRACT This research aims to determine the perceptions of the Gastronomy and Culinary Arts students towards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included in the study for this purpose with a culinary experience at Antalya AKEV University. The interview technique is used, which is one of the qualitative research methods in this study. Students' perceptions of 3D food printers were evaluated under three main-headings: perceived risk, perceived benefit, and perceived cost, with the data obtained by the interview technique. It has been determined that students are willing to use them in the restaurant if their perceived benefit for 3D food printers is higher than their perceived risk. Besides, it has been determined that purchasing a 3D food printer will create an additional cost element in terms of perceived cost but will reduce the cost of raw materials.
Özet
This research aims to determine the Department of Gastronomy and Culinary Arts students’ perceptionstowards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included inthe study with a culinary experience at Antalya AKEV University. Semi-structured interview technique,which is one of the qualitative research methods, was used in the study. The interview protocol wasprepared beforehand by the researcher. The researcher was also allowed to redirect the flow of theinterview with different sub-questions whenever needed. Students' perceptions of 3D food printers wereevaluated under the main headings of perceived risk, perceived benefit, and perceived cost by examiningthe data obtained from the interview. The findings indicated that students are willing to use 3D foodprinters in a restaurant if their perceived benefit for them is higher than their risk. Besides, it is alsodetermined that purchasing a 3D food printer will create an additional cost but have a tendency to reducethe cost of raw materials.