Academic Publication Performance: State or Foundation University? The Case of Gastronomy and Culinary Arts Academics

Hasan Hüseyin KARA

doi:https://doi.org/10.54497/neugastro.2024.9

Hasan Hüseyin KARA, Emre Varol, Ümit Sormaz

Year : 2024
Vol : 3
No : 2
Page : 124-137

DOI : https://doi.org/10.54497/neugastro.2024.9

According to the data from the Council of Higher Education (YÖK), the Gastronomy and Culinary Arts (GCA) department first began undergraduate-level education in Türkiye in 2003. Since then, the number of departments has increased each year. This increase in the number of departments has also led to a rise in the number of academic staff. However, no study has been conducted so far to investigate whether the increase in the number of academic staff has resulted in an increase in academic publications, which are a significant factor in academic performance. This study aims to measure the article performance of Gastronomy and Culinary Arts academics over the past five years (2019–2023). To collect data, academic.yok.gov.tr and the official websites of universities were used. As a result of the research, article data from 394 faculty members in 96 Gastronomy and Culinary Arts departments were gathered. The obtained article data were analyzed in four categories. The first category includes articles published in journals indexed by SCIE, ESCI, SSCI, AHCI, and Scopus; the second category includes articles published in journals indexed in international field indices; the third category covers articles published in journals indexed by TRDizin (Ulakbim); and the fourth category includes articles published in journals indexed by national field indices.As a result of the study, it was determined that GCA academics working at state universities published more articles compared to academics at foundation universities (p<0,05). Additionally, it was found that professors at state universities published more articles compared to other faculty members (p<0,05). At foundation universities, associate professors (Assoc. Prof. Dr.) were identified as the title with the highest number of publications compared to other academic titles (p<0,05). The most publications were made in journals indexed in international field indices, while the least were in journals indexed by national field indices. When examining the annual general publication productivity of GCA faculty members, it was observed that only 0.7% of academics working at state universities had not published any academic articles in the last five years. On the other hand, 12.9% of GCA academics working at foundation universities were found not to have published any academic articles during the same period.

Cite this Article As : Varol, E., Kara, H. H., & Sormaz Ü. (2024). Akademik yayın performansında devlet mi vakıf mı? Gastronomi ve mutfak sanatları akademisyenleri örneği. NEUGastro, 3(2), 124-137. https://doi.org/10.54497/neugastro.2024.9

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

Academic Publication Performance: State or Foundation University? The Case of Gastronomy and Culinary Arts Academics, Research Article,
2024, Vol. 3 (2)

Received : 28.10.2024, Accepted : 30.11.2024 , Published Online : 27.12.2024