Determination of Food Technology Neophobia in University Students

Fatma Hastaoğlu; Emre Hastaoğlu

Article Details

Determination of Food Technology Neophobia in University Students

Authors:

Fatma Hastaoğlu | Emre Hastaoğlu

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Tüketimi

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.1-9

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001360183

pISSN:

2602-4144

Keywords:

Abstract:

 Objective: The study was planned as a descriptive study to determine the level of food technology neophobia in university students. Method: All students studying at  University Faculty of Tourism and Vocational School of Health Services constituted the population of the study, and all students who volunteered to participate in the study were included in the study without sample selection method. The number of students who participated in the study was 229. Results: It was determined that the age, school and grade level of the students participating in the study and the place where they stayed during their education were effective on food neophobia and the difference between them was significant. As the age and grade level increased, food neophobia increased, while the neophobia of students staying in dormitories was higher. Conclusion: In todays world where healthy nutrition and gastronomy are gaining importance, it is very important and valuable to determine the perspectives of student groups who will work both in the field of tourism and in the field of health on different food consumption. In this sense, with this study, which will make an important contribution to the literature, it is essential to determine the neophobia levels of students during their years of study and to make them aware of the perceptions they have developed on developing healthy eating behaviours with new tastes.

 Objective: The study was planned as a descriptive study to determine the level of food technology neophobia in university students. Method: All students studying at  University Faculty of Tourism and Vocational School of Health Services constituted the population of the study, and all students who volunteered to participate in the study were included in the study without sample selection method. The number of students who participated in the study was 229. Results: It was determined that the age, school and grade level of the students participating in the study and the place where they stayed during their education were effective on food neophobia and the difference between them was significant. As the age and grade level increased, food neophobia increased, while the neophobia of students staying in dormitories was higher. Conclusion: In todays world where healthy nutrition and gastronomy are gaining importance, it is very important and valuable to determine the perspectives of student groups who will work both in the field of tourism and in the field of health on different food consumption. In this sense, with this study, which will make an important contribution to the literature, it is essential to determine the neophobia levels of students during their years of study and to make them aware of the perceptions they have developed on developing healthy eating behaviours with new tastes.

 Objective: The study was planned as a descriptive study to determine the level of food technology neophobia in university students. Method: All students studying at  University Faculty of Tourism and Vocational School of Health Services constituted the population of the study, and all students who volunteered to participate in the study were included in the study without sample selection method. The number of students who participated in the study was 229. Results: It was determined that the age, school and grade level of the students participating in the study and the place where they stayed during their education were effective on food neophobia and the difference between them was significant. As the age and grade level increased, food neophobia increased, while the neophobia of students staying in dormitories was higher. Conclusion: In todays world where healthy nutrition and gastronomy are gaining importance, it is very important and valuable to determine the perspectives of student groups who will work both in the field of tourism and in the field of health on different food consumption. In this sense, with this study, which will make an important contribution to the literature, it is essential to determine the neophobia levels of students during their years of study and to make them aware of the perceptions they have developed on developing healthy eating behaviours with new tastes.

 Amaç: Çalışma, üniversite öğrencilerinde gıda teknolojisi neofobi düzeyini belirlemek amacıyla tanımlayıcı olarak planlanmıştır. Yöntem:  Üniversitesı Turizm Fakültesi ve Sağlık Hizmetleri Meslek Yüksekokulunda öğrenim göre tüm öğrenciler çalışmanın evrenini oluşturmuş, örneklem seçim yöntemine gidilmeden çalışmaya katılmaya gönüllü olan tüm öğrenciler çalışmaya dahil edilmiştir. Araştırmaya katılan öğrenci sayısı 229 dur. Bulgular: Araştırmaya katılan öğrencilerin yaş, öğrenim gördükleri okullar ve sınıf düzeyi ile öğrenimleri sürecinde kaldıkları yerin gıda neofobileri üzerinde etkili olduğu ve aradaki farkın anlamlı olduğu belirlenmiştir. Yaş ve sınıf düzeyleri arttıkça gıda neofobileri artarken, yurtta kalan öğrencilerin de neofobilerinin daha yüksek olduğu belirlenmiştir. Sonuç: Sağlıklı beslenme ve gastronominin oldukça önem kazandığı günümüzde, hem turizm alanında hem de sağlık alanında çalışacak olan öğrenci gruplarının farklı gıda tüketimlerine bakış açılarını belirlemek oldukça önemli ve kıymetlidir. Bu anlamda literatüre önemli katkı sunacak olan bu çalışma ile, daha öğrenim gördükleri yıllarda öğrencilerin neofobi düzeylerinin belirlenmesi ve yeni tatlar ile sağlıklı beslenme davranışları geliştirmek üzerine geliştirdikleri algıların farkına varmalarının sağlanması elzemdir. Bu bilgiler ışığında çalışma sonuçları özgün ve dikkat çekicidir.

Article Details

Determination of Food Technology Neophobia in University Students

Authors:

Fatma Hastaoğlu | Emre Hastaoğlu

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Tüketimi

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.1-9

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001360183

pISSN:

2602-4144

food technology neophobia

student

tourism

health

nutritiongıda teknolojisi neofobisi

öğrenci

turizm

sağlık

beslenme

Issues

Article Details

Authors: Fatma Hastaoğlu | Emre Hastaoğlu

Publisher: Çanakkale Onsekiz Mart University

Main Topics: Gıda Tüketimi

Journal: Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.1-9

Document Type: Article

Publication Date: 10/2025

Document Language: Turkish

Document ID (Org No.): 2001360183

pISSN: 2602-4144

Issues

Authors:

Fatma Hastaoğlu | Emre Hastaoğlu

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gıda Tüketimi

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.1-9

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001360183

pISSN:

2602-4144