معرفی
Tangör Tan serves as a Part-time Lecturer at Özyeğin University, specializing in the intersection of agriculture and culinary traditions.
His academic background includes:
- Bachelor of Agricultural Engineering from Ege University (2000)
- Master of Gastronomy Sciences from The University of Gastronomic Sciences (2009)
His research focuses on Anatolian gastronomy, Turkish cuisine, and sustainable food systems, with particular emphasis on regional ingredients and their cultural applications. He teaches the specialized course Local Ingredients of Anatolia and Their Places in Gastronomy, bridging agricultural engineering with culinary science.
No scientific awards or publications were documented in the source material.
Information regarding student supervision, research grants, or laboratory affiliations was not provided in the available text.
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