Cifci, IbrahimDemirkol, SehnazAltunel, Gizem KandemirCifci, Hatice2024-05-252024-05-25202061878-450X1878-451810.1016/j.ijgfs.2020.1002802-s2.0-85096868577https://doi.org/10.1016/j.ijgfs.2020.100280https://hdl.handle.net/20.500.14517/2195Cifci, Ibrahim/0000-0001-7469-1906; altunel, gizem kandemir/0000-0003-3969-951XThis paper aims to explore the food-neophobia constructs regarding the way of overcoming all individuals' food neophobia in general for molecular gastronomy cuisine applications and to examine how science-based cooked foods should be marketed based on these neophobia constructs. A qualitative study approach was used by conducting 22 semi-structured, face-to-face interviews with executive chefs in Turkey. The findings involved four key interconnected constructs: conducting public disclosure activities, developing appetizing foods, establishing culinary knowledge, and using an authority argument that highlights the way of overcoming the food neophobia towards science-based cooked foods in the marketing context. The study is among the first attempts to highlight the way of overcoming food neophobia of people against science-based cooked food in the marketing context. Several theoretical and practical implications are discussed.eninfo:eu-repo/semantics/closedAccessMolecular gastronomyScience-based cookingFood neophobiaFood marketingArticleQ2Q222WOS:000600392500006