Robot chefs: the impacts, compatibility and suitability

Faruk Seyitoğlu is a researcher at the University of Aveiro, Portugal and an Associate Professor at Mardin Artuklu University, Türkiye. His research interests include tourist behaviour and experience, technology and robots in tourism and hospitality, destination management and marketing, tourism planning and development, and gastronomy and food studies.

Francesc Fusté-Forné is Associate Professor Serra Húnter at the Department of Business, University of Girona. He holds a PhD in Tourism (University of Girona) and a PhD in Communication (Ramon Llull University). His research is focused on food and rural marketing and tourism. He also conducts applied research on the role of gastronomy in relation to mass media and as a driver of social changes.

Serkan Yiğit works as an Assistant Professor at the University of Mardin Artuklu University, Türkiye. His main research interests are gastronomy and food studies, food and beverage management, and food culture.

Süleyman Engin is a Lecturer at Mardin Artuklu University. His main research areas are local foods and traditional culinary culture, special nutrition cuisines, gluten-free, vegan, and other special nutrition cuisines.