Browsing by Author "Kaya, Sevda"

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Open Access
Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey
(MDPI, 2022-02) Zuluğ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, Müge; Gastronomy and Culinary Arts; ZULUĞ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, Müge
The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.
Metadata only
Utilization of cocoa bean shell
Kaya, Sevda; Zuluğ, Aslı; Zuluğ, Aslı; Kırkın, Celale; Samancı, Özge; Caba, Z. T.; Department of Design, Technology and Society; Kaya, Sevda
Considering our world's limited resources, the linear economy model that operates as take- make- dispose is not sustainable anymore. There is a need to find new ways of doing business and managing resources. The food industry also started to focus on this problem since it has been reported that we waste one-third of our food. Utilization of this food waste is a significant problem both economically and environmentally. It is important to stop seeing it as waste and consider it a resource. Even though they lack technical knowledge, designers started to get into the material development process with the help of open sources and the democratization of production techniques. While developing materials, designers pay attention to both technical and experiential characteristics of products to create meaningful experiences for users. One of the sources they use for material development is food waste and byproducts. Considering these, the study aims to contribute to the utilization of cocoa bean shells, one of the main byproducts of the cocoa bean production industry, through material development. It seeks to answer how users experience the materials developed using cocoa bean shells. The study first developed two material recipes through Material Tinkering, emphasizing active learning and experimenting while doing and practicing. Then, the two developed materials' technical and experiential characterization were evaluated using Materials-to-Experiences at four levels (Ma2E4) toolkit. According to the results of these evaluations, suggestions were made for further studies.