Ceyhun Uçuk

Ceyhun Uçuk is an Assistant Professor at Gaziantep University's Faculty of Tourism, Department of Gastronomy and Culinary Arts, with concurrent appointments at Tekirdağ Namık Kemal University, Istanbul Topkapi University, and Istanbul Gelişim University. His academic journey began with a B.A. in Gastronomy and Culinary Arts from Gaziantep University (2010-2014), followed by a Master's degree in the same field (2014-2017), and culminated with a Ph.D. from Nevşehir Hacı Bektaş Veli University (2019-2022).

Dr. Uçuk's research spans the exciting intersection of gastronomy, neuroscience, and technology. His primary research interests include neurogastronomy, plate presentation techniques, gastrodiplomacy, and the application of artificial intelligence in culinary contexts. He has developed a distinctive research profile examining how visual presentation affects food perception, cross-cultural food acceptance, and the integration of technology in culinary innovation.

His publication record demonstrates significant scholarly impact with 36 books and book chapters, 34 peer-reviewed articles, and 30 conference proceedings. Recent publications (2023-2025) reveal a strong focus on contemporary gastronomic challenges including sustainable food systems, neurogastronomy applications, food presentation psychology, and gastrodiplomacy. His work appears in both Turkish and international journals across food science, tourism, and interdisciplinary fields.

Among his notable scientific achievements are the Public Scientific Publication Incentive Award (2022) and the Civil Society Organization Turkey&Tunus Relations Contribution Award (2022). He has successfully supervised multiple doctoral and master's theses, demonstrating strong mentorship capabilities in gastronomic research.

Dr. Uçuk serves as the Domestic Erasmus Coordinator at Gaziantep University (2023-present) and previously held positions as Gastronomy and Culinary Arts Department Internship Coordinator (2022) and Disability Unit Responsible (2020). His active engagement with professional organizations includes membership in The International Society of Neurogastronomy and Slow Food International, reflecting his commitment to advancing gastronomic science and sustainability.