معرفی
Demet GÜNER is a full-time Researcher at Kastamonu University's Faculty of Tourism Gastronomy and Culinary Arts, specializing in Gastronomy and Culinary Arts. She holds a PhD in Tourism Management (Kastamonu University, 2020) and an MSc in Gastronomy and Culinary Arts (Ankara Hacı Bayram Veli University, 2017–2020). Her research bridges sustainable tourism, regional gastronomy, and food innovation.
Her primary research explores Sustainable Tourism, Tourism Management, and Gastronomy, with emphasis on gluten-free adaptations of traditional foods, Slow Food initiatives, and digital gastronomy. She actively investigates regional Turkish cuisines (e.g., Kastamonu, Afyonkarahisar) and their role in cultural tourism.
GÜNER's publications (37+) reveal a strong focus on sustainable food systems, technology in gastronomy, and regional culinary heritage. Recent works analyze AI in tourism education, gluten-free diets for athletes, and sensory evaluation of functional beverages. Her projects include TÜBİTAK-funded initiatives like developing gluten-free versions of traditional Western Black Sea foods and using fruit peels for sustainable flavorings.
She has contributed to 5 major projects as a researcher/advisor, including:
- TÜBİTAK: Developing gluten-free traditional foods from the Western Black Sea (2022–2023)
- TÜBİTAK: Creating diabetic/celiac-friendly lokum using Kastamonu apple molasses (2022–2023)
- BAP: Bridging gastronomy education between high schools and universities (2021–2022)