In Memory of Our Founder Alev Alatlı, the Proceedings of the Cappadocia Gastronomy, Food, and Tourism Research Congress (KAPGTAK 2025), held on April 24–25, 2025, have been published. Edited by our Head of the Department of Gastronomy and Culinary Arts, Dr. Ali Ilgaz, the book brings together contributions from expert academics and researchers in the field of gastronomy, offering a valuable resource to the scientific community by combining both academic and industry developments.
Rich Content, Contemporary Research
The studies included in the proceedings shed light on a wide range of topics, from sustainable agriculture and tourism to functional foods, gastronomy tourism, innovative production techniques, gastronomic heritage, and digitalization. It also introduces emerging topics that will shape the future of gastronomy, such as “neurogastronomy,” “alternative food production using 3D printing technologies,” and “metaverse and virtual gastronomy experiences.”
KÜN Continues Its Contributions in the Field of Gastronomy
The papers presented at the congress serve not only the academic community but also professionals in the gastronomy sector, food industry, and tourism. In this context, Kapadokya University, through the publication of the proceedings, contributes to scientific production in gastronomy while also acting as a bridge between academia and the industry. The work stands out as a reference for both students and researchers, encompassing innovations from future kitchen technologies to the preservation of cultural heritage, thereby enriching Turkey’s gastronomy literature through education and research activities.
Click here to access the KAPGTAK 2025 Proceedings.
