In order to foster students’ development and enhance the training quality within tourism programs at universities, this study aims to investigate the relationships among tourism students’ professional identity, academic self-efficacy, learning engagement, and university support. Professional identity refers to learners’ recognition and understanding of their study programs and is viewed as a dynamic, progressive process consisting of professional cognition, professional emotion, and professional appraisal. Data were collected from 333 tourism students studying at Chinese universities. They were analyzed through SPSS and SmartPLS. The results revealed that there is no significant correlation between students’ professional cognition and learning engagement. However, students’ professional emotions and professional appraisals positively influence learning engagement. Moreover, all three dimensions of professional identity exhibit positive effects on students’ academic self-efficacy. Additionally, students’ academic self-efficacy demonstrates a positive impact on learning engagement, and university support is associated with increased learning engagement and academic self-efficacy. This study contributes to a comprehensive understanding of the learning experience of tourism students and aims to facilitate the advancement of tourism education through cultivating students’ professional identity towards tourism and developing students’ career commitment in the tourism industry. Theoretical and practical implications are discussed.

The shift toward experience-oriented travel has positioned food as a central driver for attracting visitors to sustainable destinations, directly supporting United Nations Sustainable Development Goal (SDG)11 (resilient cities) and SDG 12 (responsible consumption). While prior research has predominantly emphasised marketing outcomes, the role of bodily experiences in shaping gastronomic tourism has received less attention. This study explores how sensory elements (sight, sound, smell, taste, and touch) and non-sensory elements (including cultural meaning and service quality) jointly influence food-related travel experiences. Twenty-five self-identified food travellers were interviewed in a United Nations Educational, Scientific and Cultural Organization (UNESCO) City of Gastronomy, and their narratives were analysed using a three-stage grounded theory approach in NVivo 12. The resulting model identifies four interrelated dimensions: (1) embodied experience, grounded in culinary memories and shared cultural narratives; (2) sensory stimulation arising from food and its surroundings; (3) situated embodiment, shaped by location, timing, and social interaction; and (4) environmental perception, encompassing food presentation, facility quality, cleanliness, and pricing fairness. These dimensions interact to enhance overall experience quality. By integrating an embodied perspective with a sustainability focus, this study advances tourism experience research and offers practical guidance for designing multisensory dining environments, fostering environmentally responsible visitor behaviour, and ensuring a balanced relationship between price and perceived value.