The science of gastronomy and its special contributions to solutions in the context of the problems faced in food policies

The aim of this research is to examine the subjective contributions of gastronomy science and solutions in the context of problems encountered in food policies. For this purpose, qualitative method was preferred in the study and semi- structured interview technique was used. The pre-prepared interview form questions to determine the purpose of the research were applied to 20 participants determined by purposive sampling method. The criterion in the purposeful sampling method was determined by the researcher, and the fact that the participants worked as academicians in the gastronomy undergraduate program was accepted as the criterion of the research. 8 questions were asked to 20 participants who are academicians in the Gastronomy undergraduate program, and the interviews for these questions were recorded with a voice recorder in line with the permission of the participants. After the interviews on the voice recorder were deciphered by the researcher and transferred to a word file in the computer environment, the analysis was made suitable. As a result of the content analysis, the interview answers were transformed into themes and the findings were transferred to the tables. According to the results of the research in the context of the opinions of the participants; The reason for the existence of gastronomy is to explain the historical, social, psychological and cultural aspects of eating. In the development of gastronomy, there is the idea of creating new tastes and flavors. Three words determined to describe gastronomy; art, culture, science. Food sciences and gastronomy are separated from each other due to the difference in their fields. There is a similarity between these two fields in terms of examining the relationship between human and eating. Gastronomy is a science that needs to be considered and evaluated in the context of food policies. Gastronomy is involved in every process from the production stage to the table in the integrated food system. Since the main purpose of gastronomy is human health, it is a science that can develop solutions against food insecurity. Two suggestions that stand out from these solutions; to change the way of eating, to be convincing in terms of aesthetics, taste and taste. Suggestions were developed by the researcher according to the results obtained in the research.