- International Journal of 3D Printing Technologies and Digital Industry
- Vol: 5 Issue: 3
- AN EXAMINATION ON THE OPINIONS OF GASTRONOMY AND CULINARY ARTS DEPARTMENT STUDENTS TOWARDS THREE-DIM...
AN EXAMINATION ON THE OPINIONS OF GASTRONOMY AND CULINARY ARTS DEPARTMENT STUDENTS TOWARDS THREE-DIMENSIONAL FOOD PRINTERS
Authors : Gaye KIZILCALIOĞLU, Cem GÜZELLER
Pages : 709-720
Doi:10.46519/ij3dptdi.958975
View : 11 | Download : 4
Publication Date : 2021-12-30
Article Type : Research
Abstract :This research aims to determine the Department of Gastronomy and Culinary Arts students’ perceptions towards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included in the 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 was prepared beforehand by the researcher. The researcher was also allowed to redirect the flow of the interview with different sub-questions whenever needed. Students' perceptions of 3D food printers were evaluated under the main headings of perceived risk, perceived benefit, and perceived cost by examining the data obtained from the interview. The findings indicated that students are willing to use 3D food printers in a restaurant if their perceived benefit for them is higher than their risk. Besides, it is also determined that purchasing a 3D food printer will create an additional cost but have a tendency to reduce the cost of raw materials.Keywords : Additive manufacturing, WAAM, Robotic arc welding, Multi-material, microstructure characterization, Vickers hardness