معرفی
Eren Babur is an Assistant Professor at Muğla Sıtkı Koçman University's Fethiye Ali Sıtkı Mefharet Koçman Vocational School, Department of Hotel, Restaurant and Catering Services, where he specializes in Tourism and Hotel Management Program. He holds a Doctorate in Food Hygiene and Technology from Selçuk University (2019), a Master's in Nutrition Education (2007), and a Bachelor's in Family Economics and Nutrition Teaching Assistant (2003).
His research interests span gastronomy, food science, and tourism management, with particular focus on sous vide cooking methods, halal food practices, regional Turkish cuisine, and the intersection of culinary arts with tourism development. His work demonstrates a strong commitment to exploring how traditional food practices can be integrated with modern tourism initiatives.
Analysis of his publication record reveals a consistent research trajectory examining the technical aspects of food preparation (particularly meat quality and cooking methods) while increasingly focusing on the cultural and tourism dimensions of gastronomy. His recent work shows growing interest in sustainable food systems, regional culinary identity, and religious dietary practices within tourism contexts.
Dr. Babur teaches a comprehensive range of courses including Food and Beverage Service, Research Methods and Techniques, Hygiene and Sanitation, Menu Planning, Gastronomy and Food History, and Food and Beverage Management. His current teaching assignments extend through the 2025-2026 academic year, demonstrating his ongoing active role in the institution.
