The project, led by Dr. Atik and conducted at Pamukkale University with Associate Professor Dr. Hande Mutlu Öztürk, Associate Professor Dr. Ümmühan Bayram, Associate Professor Dr. Semih Arıcı, Assistant Professor Dr. Emre Atik, Lecturer İsmail Ertopcu, and Lecturer Tuncay Karaçay as researchers, will be carried out in cooperation with the Denizli Provincial Directorate of Culture and Tourism, Denizli Provincial Health Directorate Public Health Services Department, Denizli Chefs Association, and Denizli Celiac Association.

The main aim of the project is to facilitate access to safe food for individuals with celiac disease, who must completely eliminate gluten-containing products from their diet due to their condition, in out-of-home environments. Within the scope of the project, students of the Gastronomy and Culinary Arts Department, who are future chefs, will receive theoretical and practical training on gluten-free cuisine. Thus, it is aimed to increase students’ level of knowledge and professional competence on the subject, as well as to raise social awareness regarding the problems experienced by individuals with celiac disease. In the long term, the project also aims to contribute to the training of a conscious and qualified workforce in this field within the tourism sector.

During the research process, the difficulties faced by individuals with celiac disease and their expectations from the sector will be analyzed, and the training content will be shaped in line with these needs. At the end of the project, the extent to which students can apply the knowledge and skills they have gained will be evaluated, thereby revealing the effectiveness of the training process. In this respect, the project offers a holistic approach that not only produces theoretical knowledge but also develops practice-oriented outcomes.