6Th Traditional Foods Symposium Ended

The 6th Traditional Foods Symposium, hosted by Toros University in cooperation with the Chamber of Food Engineers, Chamber of Agricultural Engineers, Mersin Metropolitan Municipality and the General Directorate of Agricultural Research and Policies, took place in Mersin on 7-9 November 2024.

This year's symposium attracted great interest with the intense participation of scientists, sector representatives, producers and academicians in order to protect, develop and transfer traditional foods to the future. The symposium was held at Toros University Bahçelievler Campus Conference Hall.

The event, which lasted for 3 days in total, hosted many sessions and panels on traditional food culture and innovative studies in this field. At the symposium, participants had the opportunity to follow the latest developments in the processing, preservation and consumption of traditional food products.

The symposium also discussed important topics such as the sustainability of traditional food production, the preservation of local production methods and the trade potential of these products. Invited talks and panel sessions addressed the health impacts of traditional food products as well as innovative practices in the sector.