We are inviting collaboration for our project, driven by a multidisciplinary team specializing in Gastronomy and Culinary Arts, Economics, and Psychology. The project aims to develop a neurogastronomy scale, representing an innovative approach at the intersection of gastronomy, neuroscience, and sustainability. As a burgeoning field in our country, neurogastronomy examines the influence of food preferences on brain activity, with the overarching objective of fostering healthier and more sustainable eating behaviors. By addressing a significant gap in the existing literature, this project seeks to contribute both to academic advancements and the practical implementation of sustainable food consumption strategies.

Our project is a collaborative initiative involving three universities from Turkey, with additional interest from institutions in the United Kingdom and Germany.