Dr. Erol Sozen
Assistant Professor of Food, Nutrition, and Dietetics
Family and Consumer Sciences
- About
- Education
- Research
Current Courses
316.001Food Science
316.002Food Science
416.001Food Science
416.002Food Science
318.001Food Service Management
418.001Food Service Management
311.001Community Nutrition
411.001Community Nutrition
208.004Dynamics Of United States Contemporary Health Issues
213.001Food Planning, Marketing, And Cost Controls
213.002Food Planning, Marketing, And Cost Controls
316.001Food Science
316.002Food Science
416.001Food Science
416.002Food Science
318.001Food Service Management
418.001Food Service Management
287.016Independent Study
400.016Independent Study
398.016Professional Practice: Food, Nutrition and Dietetics
PhD Hospitality Management
Auburn University
Auburn, AL
MS Restaurant and Hospitality Management
Auburn University
Auburn, AL
BS Tourism Management
Istanbul Commerce University
Istanbul, Turkey
Book, Chapter
Sozen, E., & O’Neill, M. (2018). An exploration of the motivations driving new business start-up in the united states craft brewing industry. In Craft Beverages and Tourism, Volume 2 (pp. 195-212). Palgrave Macmillan, Cham.
Journal Article
Lee, Y. M., Sozen, E., & Wen, H. (2022). A qualitative study of food choice behaviors among college students with food allergies in the US. British Food Journal, (ahead-of-print).
Sozen , E., O'Neill, M., & Rahman, I. An exploratory study of US craft brewery owners’ motivations for adopting environmental practices. International Journal of Contemporary Hospitality Management/Emerald Publishing Limited (2021)
Sozen , E., Rahman, I., & O'Neill, M. Craft breweries’ environmental proactivity: an upper echelons perspective. International Journal of Wine Business Research/ Emerald Publishing Limited (2021)
Lee, Y. M., & Sozen, E. (2020). Explaining consumers' intention to use menu labels: a structural equation modeling analysis. British Food Journal.
Sozen, E., & Lee, Y. M. (2020). Calorie estimation and the effects of calorie disclosure of the American’s favorite foods. Journal of Foodservice Business Research, 23(1), 95-112.
Presentations
Environmental Activities in the US Craft Brewing Industry. American Homebrewers Conference. (2022)
Exploration Of Food Choice Behaviors Among College Students With Food Allergies. International Association for Food Protection. (2022)
Restrictive Dietary Patterns and Post-Diet Weight Regain, Stress, and Body Dissatisfaction in Adults. Illinois State Research Symposium. (2022)
Restrictive Dietary Patterns and Post-Diet Weight Regain, Stress, and Body Dissatisfaction in Adults. Foodservice Systems Management Education Council Meeting. (2022)
Exploration of Food Choice Behaviors among College Students with Food Allergies. 6th World Research Summit for Tourism and Hospitality. (2021)
Factors Influencing Online Food Delivery Drivers' Job Engagement & Its Impacts on Consumer Satisfaction. Foodservice Systems Management Education Council 2021 Conference. (2021)
Online Food Delivery: The Role of Drivers’ ServiceQuality in Consumer Satisfaction. Illinois State University, University Research Symposium. (2021)
An Exploratory Examination of Environmentally Friendly Practices in the US Craft Brewing Industry. 25th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. Las Vegas, NV. (2020)
Culinary Competencies for the Modern Chef: Updating the Skills Needed for Success in Today’s Kitchen. Southeastern, Central and South American Federation 2020 Conference. Auburn,AL. (2020)
Craft Brewery Owners’ Motivational Factors Behind Green practices. 24th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. Houston, TX. (2019)