Tarihi çok eski zamanlara dayanan pasta, toplumun neredeyse her kesimi tarafından bilinen, düğün, kutlama gibi birçok özel günde tüketilen pastacılık ürünüdür. Gastronomi alanında ayrı bir yeri bulunan pastanın üretiminden tüketimine kadar her aşaması ilgi çekici ve merak uyandırıcıdır. Tüketicilerin pasta tercihlerinin belirlenmesinin amaçlandığı bu çalışmada, kolayda örnekleme tekniği ile daha önce pasta tüketmiş 250 kişiden elde edilen verilerden yararlanılmıştır. Verilerin analizinde cinsiyet, yaş ve eğitim değişkenleri ile tüketicilerin pasta tercihleri arasında anlamlı farklılık olup olmadığını belirlemek amacıyla Mann Whitney-U testi ve Kruskall Wallis testlerinden yararlanılmıştır. Sonuç olarak, tüketicilerin büyük bir kısmının özel günlerde pasta tükettiği (%72), en çok tercih edilen pasta-

Tom McLeash (2005), Professor of Natural Philosophy, says that “in science nothing stays the same. This is true not only at the level of discoveries, experiments, and theories, but also for the coherent structures and disciplines of the scientific community itself. A fascinating recent example has been the emergence of the field of ‘soft matter’ from a recognition that problems in polymer science, colloid science, liquid crystals, surfactant systems, foams, and even biological materials must draw on the same experimental and theoretical tools to make progress.” In this paper, we aim to highlight the concept of soft (condensed) matter physics and its association with industrial food science and (bio)technology within the scope of a new term “food physics”.

In this study, it was aimed to determine the effect of kitchen hygiene training given to kitchen personnel in terms of reducing microbial contamination caused by personnel. Method: Before and after kitchen hygiene training, a total of 70 swap samples from the kitchen personnel hands was taken and examined microbiologically (S. aureus, E. coli and coliforms as pathogen bacteria indicator). Results: Before kitchen hygiene training, Escherichia coli (E. coli), coliforms and Staphylococcus aureus (S. aureus) strains developed on personnel hand surface samples. However, E. coli and coliforms did not develop on the samples after training and there was a 65% decrease in the count of S. aureus strains. Conclusion: It has been concluded that kitchen hygiene training has a positive effect on reducing microbial contamination caused by personnel.

Background: Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. Objective: In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. Methods: For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. Results: It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect ( p < 0.05). Conclusions: Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal.