Food Science and Technology course students produced cheese, probiotic kefir, sourdough bread, additive-free and preservative-free sausage, pickles, tarhana, boza, diabetic and organic jam. All organic products received full marks from the visitors at the tasting event.
Istanbul Gelisim University Fine Arts Faculty Gastronomy and Culinary Arts Department students made organic production within the scope of the 'Food Science and Technology' course. Tasting events were held for many products from cheese to kefir. The event was attended by GSF Dean Prof. Dr. Kamuran Güçlü, Deputy Dean of GSF Assoc. Dr. Erol Yıldır, Head of Gastronomy and Culinary Arts Department, Dr. Instructor Emine Olum, faculty members and students showed great interest. Organic cheese, probiotic kefir, sourdough bread, additive-free and preservative-free sausage, pickles, tarhana, organic boza, diabetic and organic jams produced within the scope of the event were presented and tasted.
Stating that they want to draw attention to the production and consumption of healthy foods in Turkey with the food tasting event, Gastronomy and Culinary Arts Department Lecturer Dr. Murat Doğan explained that their goal is to raise awareness of organic food throughout Turkey.
"WE USED SOUR YEAST IN BREAD"
Emphasizing the importance of healthy food consumption as well as healthy food production, Doğan said, "Healthy food needs to be well known by consumers. Therefore, we advise students of the Gastronomy and Culinary Arts Department to be good consumers first and then good producers. For this reason, all the products we produce; "It was produced considering healthy and safe food processes. For example, we used sourdough in the production of bread. It has become a useful product in terms of health as well as capturing a very good taste. With all these hard work, our students, who have been raised as conscious producers and consumers, will raise awareness in the sector."
