Asst. Prof at Gaziantep University, Turkey📖
Dr. Ceyhun Uçuk is an Assistant Professor in the field of Gastronomy and Culinary Arts, currently serving at the University of Gaziantep and the University of Tekirdag Namik Kemal. He holds a PhD in Gastronomy and Culinary Arts from Nevşehir Hacı Bektaş Veli University. Dr. Uçuk’s academic and professional expertise spans food presentation, neurogastronomy, and sustainable culinary practices, with a focus on innovative gastronomy education. In addition to his academic roles, he has contributed as a trainer for non-governmental organizations and a consultant for various culinary and food-related businesses. He is actively involved in research and publication within the realms of gastronomy, sensory analysis, and cultural studies.
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Education Background🎓
- PhD (2019-2022): Nevşehir Hacı Bektaş Veli University, Institute of Social Sciences, Gastronomy and Culinary Arts
Thesis: “Holistic Plate: Determining the Effects of Meal Presentation on Human Taste Perception in the Axis of Neurogastronomy, Gastrophysics, and Synesthesia”
- Master’s Degree (2014-2017): Gaziantep University, Institute of Social Sciences, Gastronomy and Culinary Arts
Thesis: “Plate Design Techniques and Innovative Presentation Approaches in Gastronomy”
- Bachelor’s Degree (2010-2014): Gaziantep University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts
Thesis: “Examining the Local Food of the Black Sea Region of Turkey”
Professional Experience🌱
Dr. Uçuk has held prominent academic roles in several universities, including:
- Assistant Professor (2024-present): University of Tekirdag Namik Kemal, Sarkoy Vocational School, Tekirdag
- Assistant Professor (2022-present): University of Gaziantep, Tourism Faculty, Gastronomy and Culinary Arts
- Assistant Professor (2022-present): Topkapı University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts
- Assistant Professor (2022-present): Istanbul Gelişim University, Applied Sciences Faculty, Department of Gastronomy (Full Scholarship)
His prior professional roles include trainer and consultant for various organizations and businesses, including UNHCR and Gaziantep Women Entrepreneurs Board.
Dr. Uçuk’s research primarily focuses on gastronomy, neurogastronomy, sensory analysis, and food sustainability. His work explores the relationship between food presentation and human taste perception, innovative gastronomy education, and the cultural implications of local and sustainable foods. His recent projects include the study of plate design techniques, sensory analysis in food, and the exploration of geographical food identities.
Author Metrics
Publications Top Notes 📄
1. Gastronomide Tabak Tasarım Teknikleri Ve Yenilikçi Sunum Anlayışları
- Author(s): C. Uçuk
- Year: 2017
- Link: ResearchGate
- Abstract: This paper examines the design techniques of plates and innovative approaches to food presentation in the field of gastronomy, with a particular focus on how these aspects influence the overall dining experience.
2. Gastronomi Turizmi: Tabak Prezentasyonunun Gastronomi Turizmindeki Yeri
- Author(s): C. Uçuk, O. Özkanlı
- Conference: 1st International Rural Tourism and Development Congress
- Location: Gaziantep
- Year: 2017
- Pages: 49
- Abstract: This paper investigates the role of plate presentation within gastronomic tourism, highlighting how presentation influences the appeal of food and the tourist experience in different gastronomic destinations.
3. Gaziantep Mutfağının Tarihsel Gelişimi: Millî Mücadele Döneminde Gaziantep’te Yeme İçme Faaliyetleri
- Author(s): C. Uçuk, M. F. Kayran
- Journal: Safran Kültür ve Turizm Araştırmaları Dergisi
- Volume/Issue: 3 (2), 258-272
- Year: 2020
- Abstract: This research explores the historical development of Gaziantep’s cuisine, focusing on eating and drinking activities during the Turkish War of Independence. It provides insight into how the socio-political context influenced local culinary traditions.
4. Endüstri 4.0’ın Yiyecek İçecek Endüstrisine Bir Yansıması Olarak Bulut Mutfaklar (Kavramsal Bir Analiz)
- Author(s): Y. Süzer, Ö. Uçuk, C. Uçuk, M. Doğdubay, M. Dinç
- Journal: Journal of Tourism and Gastronomy Studies
- Volume/Issue: 9 (2), 975-989
- Year: 2021
- Abstract: This conceptual analysis discusses the emergence of cloud kitchens as a part of the digital transformation in the food and beverage industry, particularly in response to the demands of Industry 4.0. The paper highlights the shift towards cloud kitchens as a business model and its impact on gastronomy.
5. Holistik Tabak: Nörogastronomi, Gastrofizik ve Sinestezi Ekseninde, Yemek Sunumunun İnsanın Beğeni Algısına Olan Etkilerinin Belirlenmesi
- Author(s): C. Uçuk, N. Şahin Perçin
- Institution: Nevşehir Hacı Bektaş Veli Üniversitesi
- Year: 2022
- Abstract: This research investigates how food presentation impacts human taste perception, focusing on the fields of neurogastronomy, gastrophysics, and synesthesia. It aims to provide a comprehensive understanding of how multi-sensory experiences affect the enjoyment and preference of food in a dining context.
Conclusion
Dr. Ceyhun Uçuk is an excellent candidate for the Best Researcher Award, given his innovative approach to gastronomy, interdisciplinary research contributions, and his commitment to both sustainability and cultural heritage in culinary arts. His work in neurogastronomy and sensory analysis is pioneering, and his dedication to reshaping culinary education and research deserves recognition. While there are areas where his research could benefit from expanded global collaboration and industry partnerships, Dr. Uçuk’s potential to continue advancing the field is immense. His comprehensive approach to gastronomy, which blends academic rigor with cultural exploration, positions him as a leader in his field and a deserving recipient of this prestigious award.