Durmuş Ali Aydemir

Dr. Durmuş Ali Aydemir is an instructor at the Department of Gastronomy and Culinary Arts, Nevşehir Hacı Bektaş Veli University. He holds a Ph.D. in Gastronomy and Culinary Arts (2023) and an M.Sc. in Tourism Management (2018) from the same university. His career began with a B.Sc. in Tourism and Hotel Management from Erciyes University in 2002. His research focuses on gastronomy tourism, halal tourism, culinary education, and regional food culture analysis. He has published extensively on topics such as halal hotel concepts, Turkish cuisine globalization, and student career expectations in gastronomy fields. His recent works include studies on consumer satisfaction in Cappadocia’s culinary tourism sector and managerial perspectives in the hospitality industry.

Dr. Aydemir has authored/co-authored multiple books, including Destinasyon Pazarlama Aracı Olarak Gastronomi Turizmi (2021) and Uygulamalı Türk Mutfağı (2020). His articles have appeared in journals like Journal of Multidisciplinary Academic Tourism and Journal of Gastronomy and Tourism. He actively participates in international conferences, presenting research on halal tourism, culinary education, and gastronomic route development.

Teaching responsibilities include courses on Turkish Cuisine, Culinary Applications, Traditional European Cuisine, and Graduation Projects. No grants or awards are explicitly mentioned, though his academic contributions span over two decades in tourism and culinary sectors.