Under the supervision of Dr. Hande Kandur Arslan, final-year students from the Department of Gastronomy and Culinary Arts presented their Capstone Projects, showcasing their academic expertise and innovative research in the field. The presentations marked the culmination of months of hard work, offering students a platform to demonstrate their knowledge while receiving valuable feedback.

Event Highlights:

• Diverse Research Topics: Students explored cutting-edge themes in gastronomy, blending theory with practical applications.

• Interactive Discussions: Each presentation was followed by in-depth Q&A sessions, enriching the academic dialogue.

• Celebration of Achievement: The event highlighted students’ dedication and creativity, serving as both an educational and inspiring experience for attendees.

Featured Capstone Projects

1. The Impact of Third-Wave Coffee Culture on Consumer Habits in Turkey

2. A Semiotic Analysis of Plating Techniques in Fusion Cuisine

3. Post-COVID Sustainability in Gastronomy: A Bibliometric Review

4. Functional Foods: Probiotics in Recipe Development

5. Glocal Marketing Strategies in Culinary Globalization

6. QR Code Menus in Restaurants: Effects on Customer Satisfaction (Çanakkale Case Study)

7. Local Product Usage in Gökçeada’s F&B Sector: Contributions to Regional Branding

8. The Role of Gastronomy Education in Shaping Students’ Nutritional Awareness

9. Mealworm Flour in Human Nutrition: Innovations and Challenges

10. Taste of the Past, Choice of the Future: The Rise of Gastro-Nostalgia

Why This Matters:

✓ Demonstrates the academic rigor and industry relevance of the program.
✓ Prepares students for research-driven careers in gastronomy and hospitality.
✓ Strengthens the bridge between education and real-world culinary innovation.