Biotechnology Application and Commercial Perspective: Food Culture Tourism Based on Media Data Mining
Li Jun
Department of Tourism Management, Zhengzhou Tourism College, Zhengzhou Henan, 450000, China
DOI:https://doi.org/10.5912/jcb2497
Abstract:
As an important part of cultural tourism, food culture can not only enrich the content of tourism, but also realize the wide spread of culture through tourism. However, there are still many challenges in the integration and innovation of culture and tourism, the application of media data mining, and the exploration of sustainable development paths. This paper emphasizes the key role of biotechnology in the sustainable development of gastronomic tourism. The application of biotechnology in food production, such as precision fermentation technology, plant-based food technology and biosensors for food quality monitoring, provides innovative solutions for gastronomic culture with lower environmental impact, healthier and more regional characteristics. These technologies not only reduce the negative environmental impact of traditional food production, but also promote the green value of gastronomic culture and promote a more environmentally friendly cultural tourism experience. Based on media data mining, this paper puts forward the path of sustainable development of food culture tourism enabled by biotechnology. Through the construction of multimedia data mining system, including multimedia database, mining engine and mining interface, explore the application of mining methods such as classification, association and clustering in cultural tourism data, and explore the potential model of the integration of food culture and tourism. From a business perspective, the combination of biotechnology and media data mining provides new possibilities for the business model of green cultural tourism. By analyzing consumer preferences and behavior data, companies can accurately design personalized food and travel experiences to enhance the commercial attractiveness and market competitiveness of cultural tourism. This paper discusses the sustainable development path of gastronomic culture tourism from the perspective of biotechnology enabling, and provides theoretical support and practical direction for the innovative development of green cultural tourism.