23 July 2026
Technical Visit to Ekol Food by Practical Course Instructors from IGU Gastronomy and Culinary Arts Programs
Practical course instructors from Istanbul Gelişim University (IGU) Faculty of Fine Arts (FFA) Gastronomy and Culinary Arts Department, Faculty of Applied Sciences (FAS) Gastronomy and Culinary Arts Departments (Turkish and English), and Vocational School Culinary Arts, Pastry and Bakery Programs paid a technical visit to Ekol Food with the participation of Gastronomy Programs Coordinator and Vice Rector Prof. Dr. Serdar Egeli. During the visit, the participants examined the company’s products, sampled a variety of cheeses, sauces, and prepared dishes, and received detailed information about the products.
Practical course instructors from Istanbul Gelişim University’s Gastronomy and Culinary Arts programs visited Ekol Food to strengthen university–industry collaboration and gain first-hand knowledge of current products used in the gastronomy sector. The technical visit took place on 17 July at 13:00 and was hosted by company representatives.
During the visit, the instructors had the opportunity to closely examine Ekol Food’s diverse product range developed for the gastronomy industry. The program included tasting sessions featuring a variety of cheeses, sauces, and prepared dishes. Throughout the tastings, company representatives provided detailed information on the products’ ingredients, applications, flavor profiles, and their use in professional kitchens.
The technical visit enabled the instructors to observe current industry products on site and gain valuable insights that can contribute to the practical courses offered in gastronomy education. Supporting stronger collaboration between academia and industry, the visit concluded with an exchange of ideas and evaluations, followed by a commemorative group photograph.
We would like to thank the Ekol Food team for their warm hospitality and valuable contributions, and we look forward to continued collaboration in the future.
During the visit, the instructors had the opportunity to closely examine Ekol Food’s diverse product range developed for the gastronomy industry. The program included tasting sessions featuring a variety of cheeses, sauces, and prepared dishes. Throughout the tastings, company representatives provided detailed information on the products’ ingredients, applications, flavor profiles, and their use in professional kitchens.
The technical visit enabled the instructors to observe current industry products on site and gain valuable insights that can contribute to the practical courses offered in gastronomy education. Supporting stronger collaboration between academia and industry, the visit concluded with an exchange of ideas and evaluations, followed by a commemorative group photograph.
We would like to thank the Ekol Food team for their warm hospitality and valuable contributions, and we look forward to continued collaboration in the future.