Gelisim News

The students of Istanbul Gelişim University Faculty of Fine Arts Department of Gastronomy and Culinary Arts made organic production within the scope of Food Science and Technology course. Cheese-to-kefir tasting event has been organized for many products.

The interest of the Dean of the Faculty of Fine Arts Prof. Dr. Kamuran Güçlü, Vice Dean of GSF Assoc. Dr. Erol Yıldır, Head of Department of Gastronomy and Culinary Arts Lecturer Emine Olum, faculty members and students was intense. Organic cheese, probiotic kefir, sourdough bread, pure and non-preservative sausage, pickle, tarhana, organic boza, diabetic and organic jam were produced and tasted.

Stating that they want to draw attention to the consumption and production of healthy food in Turkey with the food tasting event Gastronomy and Culinary Arts Department Faculty Member Dr. Murat Dogan, talked about the objectives to bring the organic food awareness to all of Turkey.

WE HAVE USED SOURDOUGH IN BREAD

Doğan emphasizing that healthy food production, as well as healthy food consumption, is important said: “Healthy foods should be well known by consumers. For this reason, we advise the students of Gastronomy and Culinary Arts Department to be good consumers first and then good producers. That's why we produce all products; healthy and safe food processes. For example; We used sourdough in the production of bread. In addition to catching very nice flavor, it was also a useful product in terms of health. With all these diligent students who grow up as conscious producers and consumers will create awareness in the sector.”