Students of the Istanbul Gelişim University Department of Gastronomy and Culinary Arts organized a technical visit to the Istanbul Indoor Vertical Farming Center with a new group of students within the scope of their "Food Hygiene and Sanitation" course. During the visit, students had the opportunity to examine vertical farming systems on-site, focusing on both the production model and hygiene and sanitation practices.
This system, which stands out with its soilless and layered production model, involves growing plants using water and nutrient solutions while maintaining full control over all environmental conditions. This allows the production process to remain independent of seasonal changes. The ability to achieve high yields in limited spaces makes vertical farming a prominent sustainable production model, particularly for urban centers.
During the visit, Mediha Hanım, a Food Engineer at the center, provided students with detailed information regarding the technical operation of the system. Sustainability elements such as specialized lighting technologies, humidity and temperature control, and the reuse of water through a recirculation system were emphasized. Furthermore, advantages such as the system's ability to provide approximately 90% water savings and its suitability for urban production were highlighted.
In addition to the production mechanics, the hygiene and sanitation protocols applied during the processes were discussed. The indoor production environment's capacity to reduce risks of external contamination, controlled production conditions, and regular disinfection practices were cited as vital elements for food safety.
Students observed the cultivation of basil, lettuce, and various leafy greens, gaining firsthand experience of both the production stages and hygiene applications. Additionally, the center's openness to R&D studies provided a significant practical learning experience for the students. Asst. Prof. Emel Çirişoğlu stated that such technical trips contribute to increasing students' awareness regarding both sustainable production systems and food hygiene.
The event concluded successfully, allowing students to reinforce their theoretical knowledge through field observations.
