Gastrotech Themed Gastronomy Festival at IGU: Technology, Sustainability and Taste at the Same Table

Istanbul Gelisim University (IGU) hosted the second Gastrotech-themed Gastronomy Festival, where technological innovations, sustainable practices and digital transformation in the field of gastronomy were discussed. Students, academics, industry representatives and gastronomy enthusiasts came together at the event.

"Gastronomy has become a way of carrying memory"

In this thematic festival, which reflects the vision of the university, the points where culinary arts meet technology were highlighted. Speaking at the opening of the festival, IGU Secretary General and Gastronomy Departments Coordinator Assoc. Prof. Serdar Egeli, drawing attention to the multidimensional structure of gastronomy:
“Gastronomy has become the meeting point not only of taste but also of technology, sustainability and creativity. As you know, gastronomy has become a way of carrying a culture, an identity and a memory beyond the art of cooking. We are working to bring this memory together with the technology of our age. We attach great importance to providing a multidimensional education to our students, prioritizing application courses and providing qualified experience. With this vision, we added a new course called GastroTech to our curriculum. This course will be an applied vision course that combines gastronomy and technology.”

Emphasis on the future from tradition

Referring also to Turkish Cuisine Week, Assoc. Prof Serdar Egeli :
“This week we are also celebrating Turkish Cuisine Week, which makes us all proud. With its history of thousands of years, Turkish Cuisine is a cultural treasure. We are trying to blend this great value with technology."

Assoc. Prof. Egeli continued his words as follows: "Today you are here with names that will perhaps inspire the kitchens you will work in the future, the restaurants you will establish or the history books you will write."

"There is no gastronomy without food, and there is no food without agriculture"

IGU Rector Prof. Bahri Şahin emphasized the transdisciplinary nature of gastronomy. Reminding that the university's gastronomy, gastronomy and culinary arts programs have AQAS accreditation, Şahin said:
“As Istanbul Gelisim University, we raise awareness by bringing gastronomy together with science, technique, social and artistic innovation. Gastronomy is at the heart of human life. There is no individual unrelated to this field. Istanbul Gelisim University ranks first in patent applications in Turkey. We also have nearly 500 patent applications in the field of food technology, and most of them are registered. There is no gastronomy without food, and there is no food without agriculture. These are complementary areas."

“The secret to success in life is to go towards perfection”

Abdülkadir Gayretli, Chairman of the Board of Trustees, emphasized in his speech that university education is not just an academic process:

“The important thing here is to be able to see ourselves, to make plans of what we do and what we will do. Therefore, we attach importance to quality and I believe that these studies will be beneficial for you, our dear students, to be successful in life and to add quality to your quality. It is always developing like the name of Istanbul Gelisim University and continues to develop you with pride. The secret to succeeding in life is to improve yourself and go towards perfection in the age of college. In other words, it is important not only to get a diploma with a classical understanding, but also to be a sought-after person when you start life with that diploma."

During the event, hands-on demonstrations where traditional tastes were reinterpreted with modern kitchen techniques, promotions of technological kitchen equipment, sectoral panels and workshops were held. In addition to learning about the present and future of gastronomy, the participants also had the opportunity to establish new collaborations.

Istanbul Gelisim University brought together not only flavors but also technology, sustainability and cultural heritage at the same table with the Gastrotech-themed Gastronomy Festival. The event stood out as a platform to inspire future chefs, researchers and culinary leaders.