6Th Traditional Foods Symposium Started

The 6th Traditional Foods Symposium, hosted by Toros University, kicked off on November 7, 8 and 9 with an intense participation. The opening ceremony was attended by Toros University Founding Chairman of the Board of Trustees Ali Özveren, Rector Prof. Dr. Ömer Arıöz, Toros University academics and students. On the first day of the symposium, many experts in their fields participated in the event, which witnessed important discussions and exchanges on the sustainability and future of traditional foods.

In his speech at the opening ceremony of the 6th Traditional Foods Symposium, Prof. Dr. Ömer Arıöz, Rector of Toros University, emphasized the cultural, social and economic importance of traditional foods and stated that the symposium aims to strengthen knowledge sharing in this field:

“Traditional foods are not only a source of nutrients, but also important elements that carry the cultural heritage of societies. I would like to thank all our stakeholders for their support in organizing this symposium. As Toros University, we care about the sustainability of traditional food production and carrying these products into the future. At the same time, we hope that this symposium will be a productive platform where traditional food producers and academics come together to share their experiences and create new collaborations.”

The event was attended by industry experts, academics and relevant stakeholders from different provinces of Turkey.

The first day continued with a program full of various sessions and presentations. Participants were treated to traditional dishes and drinks prepared by the Toros University Department of Cookery.

The event is organized jointly by Toros University, the Chamber of Food Engineers, the Chamber of Agricultural Engineers, Mersin Metropolitan Municipality and the General Directorate of Agricultural Research and Policies, and takes place at the Bahçelievler Campus Conference Hall.