Emrah Keskin

Assoc. Prof. Dr. Emrah Keskin is an academic at Nevşehir Hacı Bektaş Veli University, currently serving as an Associate Professor in the Faculty of Tourism. His career spans roles from Lecturer (2010) to Associate Professor (2021), with academic contributions in tourism management, gastronomy, and sustainable practices. He has taught courses such as Tourism Economics, Culinary Cultures, and Gastronomy History, and supervised numerous master's and doctoral theses.

Education: Completed his doctorate in Tourism Management at the same university's Institute of Social Sciences (2017), with earlier degrees in Tourism Education from Gazi University (2005).

Research Interests: Focus on gastronomy tourism, sustainable tourism, food waste reduction, cultural culinary heritage, and the intersection of technology (e.g., AI) with tourism. He has authored/co-authored over 50 books and articles, including works on Turkish cuisine, food tourism, and festival impacts.

Recent Publications Highlight: Contributions to Emerald Insight, Peter Lang, and IGI Global on topics like AI in regenerative tourism and gastronomic festival psychology. His research often bridges food culture with tourism economics.

Awards/Grants: Conducted TÜBİTAK-funded projects on Anatolian cuisine preservation and regional gastronomic tourism development. No specific awards listed, but his prolific publication record indicates academic recognition.

Advising & Grants: Supervised 11+ theses (PhD and Master's) and led projects on sustainable gastronomy and cheese evaluation. Active in academic conferences globally, discussing topics like molecular gastronomy and organic food perception.

Labs/Teams: Involved in the Tourism Research Institute, contributing to gastronomy and culinary arts programs. Collaborates with colleagues on interdisciplinary projects linking food science, cultural heritage, and tourism innovation.