A Course Activity Was Organized by the Department of Gastronomy and Culinary Arts at the Istanbul Archaeological Museum
As part of the History and Culture of Food course included in the Department of Gastronomy and Culinary Arts curriculum and conducted by Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, a course activity was organized at the Istanbul Archaeological Museum. Students had the opportunity to explore the relationship between gastronomy and history by examining the artifacts displayed in the museum.
Professional Knife Training Event Held by the Department of Gastronomy and Culinary Arts
The “Professional Knife Training” event, moderated by Gastronomy and Culinary Arts Department Lecturer Büşra DİKEN ÇOLAK and featuring Pirge Academy Corporate Training Specialist Fatih ERBİL as the speaker, was held on November 6, 2024, at the Kartal Campus Conference Hall. During the event, Gastronomy and Culinary Arts students gained detailed insights into the types of knives used in professional kitchens.
We extend our gratitude to Mr. Fatih ERBİL for sharing his valuable knowledge with our students and to Lecturer Büşra DİKEN ÇOLAK for organizing this enriching event.
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ Presented with a Plaque of Appreciation at the 8th International Gastronomy Tourism Research Congress
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, who served as a member of the scientific committee and contributed to the organization of the 8th International Gastronomy Tourism Research Congress, was presented with a plaque of appreciation for her efforts and contributions.
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ Chaired a Session at the 8th International
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ served as a session chair at the 8th International Gastronomy Tourism Research Congress, held in Aydın from October 17-20, 2024, co-hosted by the Tourism Faculties of Aydın Adnan Menderes University and İzmir Kâtip Çelebi University.
During the 4th session on October 19, 2024, chaired by Assoc. Prof. Dr. YARMACI GÜVENÇ, participants presented papers addressing various aspects of gastronomy tourism.
Academics from the Department of Gastronomy and Culinary Arts Presented Oral Papers at the 8th International Gastronomy Tourism Research Congress
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, Lecturer Büşra DİKEN ÇOLAK, and Research Assistant Seray EVREN from Istanbul Gedik University’s Department of Gastronomy and Culinary Arts participated in the 8th International Gastronomy Tourism Research Congress with oral paper presentations. The congress was held in Aydın from October 17-20, 2024, co-hosted by the Tourism Faculties of Aydın Adnan Menderes University and İzmir Kâtip Çelebi University.
At the congress, Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, Research Assistant Seray EVREN, and Prof. Dr. Serkan ŞENGÜL presented the paper titled “The Role of Culinary Heritage in the Sustainability of Cultural Heritage.” Additionally, Lecturer Büşra DİKEN ÇOLAK, Melike SOY, and Prof. Dr. Serkan ŞENGÜL presented the paper titled “Analysis of Local Culinary Culture Marketing and Promotion Strategies: The Case of Aydın.”
Academic Staff of the Gastronomy and Culinary Arts Department Participated in the 5th International Symposium on Gastronomy, Tourism, and Cultural Studies
The academic staff of Istanbul Gedik University’s Department of Gastronomy and Culinary Arts participated in the 5th International Symposium on Gastronomy, Tourism, and Cultural Studies, held in İzmir from October 10-12, 2024, with oral paper presentations. At the symposium, the following papers were presented by the department’s academic team:
- “The Sustainability of Kımız, the Ancestral Beverage Introduced to İzmir Through Migration: The Example of Kemalpaşa Alaş Kazak Valley,” prepared by Assoc. Prof. Dr. Nihan Yarmacı Güvenç, Lecturer Uğur Lokman, and Assoc. Prof. Dr. Alper Kurnaz.
- “Bibliometric Analysis of Studies on Turkish Culinary Culture,” prepared by Dr. Ela Nazlı Köz, Assoc. Prof. Dr. Nihan Yarmacı Güvenç, and Lecturer Büşra Diken Çolak.
- “Reflections of Commercialization on Culinary Culture: The Case of Abkhaz Cuisine,” prepared by Lecturer Büşra Diken Çolak and Assoc. Prof. Dr. Nihan Yarmacı Güvenç.
- “An Analysis of Gastronomy Tourism Development Indicators in the Province of Balıkesir,” prepared by Research Assistant Seray Evren and Prof. Dr. Serkan Şengül.
These presentations highlighted the department’s interdisciplinary research contributions in the fields of gastronomy, tourism, and cultural studies.
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ Chaired a Session at the 5th International Symposium on Gastronomy, Tourism, and Cultural Studies
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ served as a session chair at the 5th International Symposium on Gastronomy, Tourism, and Cultural Studies, hosted by Ege University’s Çeşme Faculty of Tourism from October 10-12, 2024.
Head of the Department of Gastronomy and Culinary Arts, Dr. Barış YALINKILIÇ, Attended the Launch Event for the FAO-TÜSİAD Food Security and Nutrition Status Report 2024
Dr. Barış YALINKILIÇ, Head of the Department of Gastronomy and Culinary Arts at our university, attended the launch event for the 2024 State of Food Security and Nutrition in the World Report, organized in collaboration between FAO (the United Nations Food and Agriculture Organization) and TÜSİAD (Turkish Industry and Business Association). The event took place on October 4, 2024, at TÜSİAD Headquarters.
The event focused on global progress in achieving the 2030 Sustainable Development Goals, particularly in ending hunger, ensuring food security, and improving nutrition. The 2024 report was presented in detail by Keigo Obara, Food Security Expert at the FAO Subregional Office for Central Asia. During the panel session, representatives from key organizations, including UNICEF and TÜSİAD, discussed the current global challenges and opportunities related to food security and sustainability.
Orientation Meetings for the Fall Semester Held by the Department of Gastronomy and Culinary Arts
The Department of Gastronomy and Culinary Arts conducted its 2024-2025 Fall Semester orientation meetings between September 30 and October 4, 2024. Separate meetings were organized for each class, during which Department Chair Dr. Barış YALINKILIÇ, Deputy Chair Dr. Ela Nazlı KÖZ, and academic advisors provided students with essential information about the department and university.
The meetings covered key topics, including administrative processes, the structure of courses and exams, details about our ERASMUS programs, double major and minor agreements, as well as professional training in the workplace.
We wish all our students a successful academic year!
Dr. Barış Yalınkılıç, Head of the Department of Gastronomy and Culinary Arts, Attended a Special Event Organized by the Consulate General of Japan in Istanbul
Dr. Barış Yalınkılıç, Head of the Department of Gastronomy and Culinary Arts, attended a special event hosted by the Consul General of Japan in Istanbul, Mr. Kasahara Kenichi. During the event, Mr. Selim Yalın, the Founder and Partner of SushiCo, was awarded the title of “Ambassador of Goodwill for Japanese Cuisine.”
Collaboration Protocol Signed for The Conference on Managing Tourism Across Continents (MTCON) 2025, Led by TUADER and Co-organized by Istanbul Gedik University
A cooperation protocol was signed for the sixth edition of The Conference on Managing Tourism Across Continents (MTCON) 2025, which will be held in 2025, led by the Tourism Academics Association (TUADER) and co-organized by Istanbul Gedik University. The signing ceremony was attended by Prof. Dr. Ahmet Kesik, Rector of Istanbul Gedik University, Prof. Dr. Muharrem TUNA, President of the Tourism Academics Association, Dr. Barış YALINKILIÇ, Head of the Department of Gastronomy and Culinary Arts, and Dr. Ela Nazlı KÖZ, a member of the organizing committee.
The 2024 edition of the conference, held with the participation of 494 academics from 44 different countries, will also take place in Istanbul this year, co-organized with Istanbul Gedik University.
Gastronomy and Culinary Arts Department Practical Promotion Events
As part of the 2023-2024 Orientation and Promotion Days, from July 17-23, 2024, at 12:00 PM, the following promotional events will be held at the Halil Kaya Gedik Campus practice kitchen, organized by the academic staff of the Gastronomy and Culinary Arts Department, including Lecturer Büşra Diken Çolak, Research Assistant Seray Evren, and Research Assistant Betül Oral:
- July 17: Cocktail Making with Fruit Extracts
- July 18: Sorbet Making with Forest Fruits
- July 19: Cookie Making with Fondant
- July 22: Cupcake Making
- July 23: Fettuccine Alfredo Making
These events will offer attendees a hands-on culinary experience with various techniques and ingredients.
Doç. Dr. Nihan Yarmacı Güvenç Participated in the 2nd Gastronomy Education Summit
Doç. Dr. Nihan YARMACI GÜVENÇ participated as a member of the organizing committee at the 2nd Gastronomy Education Summit, held on June 27-28, 2024, hosted by the Gastronomy and Culinary Arts Department of Ankara Hacı Bayram Veli University’s Faculty of Tourism.
Dr. Öğr. Üyesi Barış Yalınkılıç’s Research Paper Published
Dr. Öğr. Üyesi Barış Yalınkılıç, a faculty member of the Gastronomy and Culinary Arts Department, has had his research paper titled “Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets” published in the International Journal of Gastronomy Research.
To access the article, please click here.
Dr. Öğr. Üyesi Ela Nazlı Köz Participates in the “Turizmin Enleri” Award Ceremony
Dr. Öğr. Üyesi Ela Nazlı Köz, a faculty member of the Gastronomy and Culinary Arts Department, attended the “Turizmin Enleri” award ceremony held on June 4, 2024, at JW Marriott Hotel Ankara. The event was organized in collaboration by Turizm Akademisyenleri Derneği (TUADER) and Anadolu Ankara Turizm İşletmecileri Derneği (ATİD). Dr. Köz participated as a member of the event’s Organizing Committee.
Dr. Öğr. Üyesi Barış Yalınkılıç’s Research Paper Published
Dr. Öğr. Üyesi Barış Yalınkılıç, the head of the Gastronomy and Culinary Arts Department, has had his research paper titled “Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production“ published in the AgriEngineering journal, which is indexed in ESCI – Q2.
‘Türkiye’s Street Food Festival’ Event Organized by the Gastronomy and Culinary Arts Department
On May 31, 2024, as part of the Turkish Cuisine I course led by Lecturer Büşra Diken Çolak, with the contributions of Research Assistant Seray Evren, the “Turkey’s Street Flavors Festival” event was held. The event allowed students from the Gastronomy and Culinary Arts Department to showcase and share various street food delicacies, marking the completion of the final lesson of the academic year.
Professional Internship Interview Sessions for the 2023-2024 Academic Year in the Department of Gastronomy and Culinary Arts
The interview sessions for evaluating the professional internship processes of students who have completed the Professional Internship in the Department of Gastronomy and Culinary Arts are available in the attached file. The session links will also be sent to the relevant students.
Please click the link for the interview announcement.
On May 30, 2024, as part of the GedikFest’24 spring festival held at Halil Kaya Gedik Campus, our students from the Department of Gastronomy and Culinary Arts and the Culinary Arts Program had the opportunity to showcase their talents and flavors in the “g2m&GedikUni Master Cake” pastry competition, sponsored by g2m Sales and Distribution Services Inc.
It was an event filled with enjoyable moments, and we congratulate our students who made us proud. We wish them continued success. We would also like to thank the representatives of g2m Sales and Distribution Services Inc., the jury members from the industry, and everyone who contributed to the organization.
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Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ Participated in the Health Tourism Workshop in the Heart of Nature
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ participated in the Health Tourism Workshop in the Heart of Nature, organized by Bolu Abant İzzet Baysal University on May 14-15, 2024. The workshop addressed topics such as demand and supply analysis in Bolu, increasing education and qualified human resources for health tourism, national health tourism sales and marketing strategies, international standardization certification accreditation for stakeholders, and the regulation of relationships among stakeholders. Dr. Yarmacı Güvenç participated as an invited academic.
‘JAPANESE CUISINE AND SUSHI WORKSHOP’ ORGANIZED BY THE DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
The ‘Japanese Cuisine and Sushi Workshop’ was held at the Halil Kaya Gedik Campus Application Kitchen as part of the ‘International Cuisines II’ course, conducted by Lecturer Günay Hasdemir from the Department of Gastronomy and Culinary Arts. We would like to thank Chef İsmail Üstünel for sharing his valuable knowledge with our students.
ASSOC. PROF. DR. NİHAN YARMACI GÜVENÇ PARTICIPATED IN THE III. INTERNATIONAL HALAL (MUSLIM-FRIENDLY) TOURISM CONFERENCE WITH A ORAL PRESENTATION
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, a faculty member of the Department of Gastronomy and Culinary Arts, participated in the III. INTERNATIONAL HALAL (MUSLIM-FRIENDLY) TOURISM conference held in İzmir from May 10-12, 2024. The conference was organized in collaboration with the Ministry of Culture and Tourism, Afyon Kocatepe University Faculty of Tourism, Halal Accreditation Agency (HAK), Turkish Cooperation and Coordination Agency (TİKA), Independent Industrialists’ and Businessmen’s Association (MÜSİAD), and the International Halal Tourism Association. Dr. YARMACI GÜVENÇ, together with Assoc. Prof. Dr. Alper KURNAZ and Lecturer Uğur LOKMAN, presented their paper titled “The Supply Chain Processes of Halal Food Products From the Perspective of Chefs.”
ERASMUS+ STAFF MOBILITY: STAFF TRAINING MOBILITY PROGRAM PARTICIPATION BY BETÜL ORAL
Betül ORAL, a Research Assistant in the Faculty of Architecture and Design, Department of Gastronomy and Culinary Arts, participated in an Erasmus+ Staff Training Mobility program at Universidad Europea del Atlantico in Spain.
During her visit, Betül presented a session introducing our university to the host institution. This activity, part of the Erasmus+ Staff Training Mobility program, aimed to enhance international learning and teaching experiences, strengthen academic cooperation, and encourage cultural exchange.
Dr. Barış YALINKILIÇ PARTICIPATES AS A SCIENTIFIC AND ADVISORY COMMITTEE MEMBER AT THE INTERNATIONAL CEREAL AND LEGUME CONGRESS
Dr. Barış YALINKILIÇ, the Head of the Department of Gastronomy and Culinary Arts, served as a member of the Scientific and Advisory Committee at the International Cereal and Legume Congress held in Istanbul from May 2-4, 2024.
Click here to view the Congress Organizing and Scientific Committees.
ASSOC. DR. NİHAN YARMACI GÜVENÇ AND RES. ASST. SERAY EVREN PUBLISHED A CHAPTER ON ‘PICKLE JUICE’ IN THE BOOK ‘STREET FLAVORS OF TURKEY’
Academics from the Department of Gastronomy and Culinary Arts, Assoc. Prof. Nihan YARMACI GÜVENÇ and Research Assistant Seray EVREN, have contributed a chapter titled “Pickle Juice” to the book Street Flavors of Turkey. The book, edited by Assoc. Prof. Adem ARMAN, Cihan ÇETİNKAYA, and Assoc. Prof. Dr. Alper KURNAZ, was published by Nobel Academic Publishing.
RES. ASST. Seray EVREN PARTICIPATED IN THE 5TH MANAGING TOURISM ACROSS CONTINENTS CONGRESS WITH HER PAPER
Research Assistant Seray EVREN from the Department of Gastronomy and Culinary Arts, along with Prof. Dr. Serkan ŞENGÜL, participated in the 5th Managing Tourism Across Continents Congress held from May 1-4, 2024. They presented their paper titled “Incorporating Culinary Intangible Cultural Heritage in Tourism Marketing Strategy” through an oral presentation.
Assoc. Prof. Nihan YARMACI GÜVENÇ, Dr. Ela Nazlı KÖZ, and Research Assistant Seray EVREN Participated in the 5th Managing Tourism Across Continents Congress with Their Paper
Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, Dr. Ela Nazlı KÖZ, and Research Assistant Seray EVREN from the Department of Gastronomy and Culinary Arts participated in the 5th Managing Tourism Across Continents Congress held from May 1-4, 2024. They presented their paper titled “Starting Route: Istanbul Street Food.” The paper’s oral presentation was made by Research Assistant Seray EVREN.
The 5th Conference on Managing Tourism Across Continents Took Place from May 1-4, 2024, Hosted by Istanbul Gedik University
The Managing Tourism Across Continents conference, organized by the TUADER Association, was hosted by Istanbul Gedik University from May 1-4, 2024. The conference, led by Gastronomy and Culinary Arts Department academics Assoc. Prof. Dr. Nihan Yarmacı Güvenç and Dr. Ela Nazlı Köz, welcomed over 200 national and international scholars. During the event, workshops were held to address current topics related to scientific research. Following the opening speeches by TUADER President Prof. Dr. Muharrem Tuna, Istanbul Gedik University Rector Prof. Dr. Ahmet Kesik, Prof. Serena Volo from Free University of Bozen, and Prof. Doğan Gürsoy from Washington State University, 204 papers were presented by 481 authors from 44 countries across 6 continents. The conference also featured talks from esteemed academics during panel sessions, sharing valuable insights on the future, sustainability, and management of tourism. We would like to thank everyone who contributed to the success of this event.
The ‘Coffee and Mocktail Workshop’ Organized by the Gastronomy and Culinary Arts Department
As part of the ‘Beverage Culture’ course led by Assoc. Prof. Dr. Nihan Yarmacı Güvenç in the Gastronomy and Culinary Arts Department, the ‘3rd Generation Coffee and Mocktail Workshop’ was held at the Halil Kaya Gedik Campus Practice Kitchen. We would like to express our gratitude to Mr. Abdullah Altaş, Mr. Sırrı Keleş, and Mr. İbrahim Tayyaroğlu for sharing their valuable knowledge with us and our students.
Gastronomy and Culinary Arts Department Organized a Visit to the Matbah-ı Amire in Topkapı Palace
As part of the ‘Turkish Cuisine’ course, students from the Gastronomy and Culinary Arts Department, accompanied by Lecturer Büşra Diken Çolak and Research Assistant Seray Evren, visited the Matbah-ı Amire located in Topkapı Palace.
Lecturer Büşra Diken Çolak and Research Assistant Seray Evren Participated in the 4th National / 1st International Balıkesir Tourism Congress with Their Paper
Lecturer Büşra Diken Çolak and Research Assistant Seray Evren from the Gastronomy and Culinary Arts Department presented their paper titled “The Use of Digital Marketing Communication in the Promotion of Geographically Indicated Products: The Case of Balıkesir Olive Oils” at the 4th National / 1st International Balıkesir Tourism Congress held on April 18-20. They co-authored the paper with Prof. Serkan Şengül.
Workshop on ‘Green Restaurants and Zero Waste Menus’ Held
As part of World Zero Waste Day on March 30, the workshop titled “Green Restaurants and Zero Waste Menus,” with Assoc. Prof. Alper Kurnaz as the speaker, was held under the moderation of Assoc. Prof. Nihan Yarmacı Güvenç. During the event, the speaker shared valuable insights on green restaurant practices and zero waste initiatives. Following this, a demonstration of zero waste menu items was conducted in the application kitchen, featuring spinach meatballs, olive oil spinach roots, chickpea chips, and tirit. A special thanks to Assoc. Prof. Alper Kurnaz, Assoc. Prof. Nihan Yarmacı Güvenç, and all the faculty members and students who contributed to this enjoyable event.
Traditional Turkish Dessert Güllaç Event Held
An online event titled “Traditional Turkish Dessert Güllaç” was held with Saffet Abdullah Güllaç, Operations Manager Fatih Teksöz, and Quality Manager Büşra Teksöz as speakers, moderated by Arş. Gör. Betül Oral. During the event, the speakers shared valuable insights on the history, production, and preparation of the güllaç dessert. A special thanks to Dr. Öğr. Üyesi Barış Yalınkılıç, the event organizers, and all the faculty members and students who contributed to making this event a success.
“In the Footsteps of Turkish Culinary Culture” Talk Held
On March 20, 2024, a talk titled “In the Footsteps of Turkish Culinary Culture” was held at the Kartal Campus Conference Hall, organized by Doç. Dr. Nihan Yarmacı Güvenç, with Prof. Dr. Serkan Şengül as the speaker. We would like to extend our heartfelt thanks to Prof. Dr. Serkan Şengül for sharing his valuable insights with us during this event.
Assoc. Prof. Nihan Yarmacı Güvenç and Res. Asst. Seray Evren’s “Anasonlu Baharat” Book Chapter Published
The book chapter titled “Anasonlu Baharat” (Aniseed Spice) by Gastronomy and Culinary Arts academicians Assoc. Prof. Nihan Yarmacı Güvenç and Res. Asst. Seray Evren has been published in the book “Baharat, Otlar ve Soslar” (Spices, Herbs, and Sauces), edited by Assoc. Prof. Alper Kurnaz and Assoc. Prof. Serkan Şengül. The book was released by Detay Publishing.
Gastronomy and Culinary Arts Department Chair Dr. Barış Yalınkılıç Attends Special Event Celebrating 100th Anniversary of Diplomatic Relations Between Japan and Turkey
Dr. Üyesi Barış Yalınkılıç, Head of the Gastronomy and Culinary Arts Department, attended a special event organized by the Consul General of Japan in Istanbul, Mr. Kasahara Kenichi, to celebrate the 100th anniversary of diplomatic relations between Japan and Turkey and to mark the birthday of His Majesty the Emperor of Japan.
Gastronomy and Culinary Arts Department Faculty Member Assoc. Prof. Nihan Yarmacı Güvenç Presented Research at Didim Culture and Tourism Symposium
Assoc. Prof. Nihan Yarmacı Güvenç, along with Assoc. Prof. Alper Kurnaz, participated as a speaker at the Didim Culture and Tourism Symposium, held on February 15-16, 2024, in collaboration with Aydın Adnan Menderes University and Didim Chamber of Commerce. Dr. Yarmacı Güvenç presented her work titled “Evaluation of Didim in Terms of Gastronomy Tourism.”
Gastronomy and Culinary Arts Department Head Dr. Barış Yalınkılıç Contributes to ‘Traditional Turkish Beverages’ Book
Dr. Barış Yalınkılıç, the Head of the Gastronomy and Culinary Arts Department, is one of the chapter authors in the newly published book “Traditional Turkish Beverages”. The book has been published by Nobel Academic Publishing.
GASTRONOMY AND CULINARY ARTS DEPARTMENT TECHNICAL VISIT TO ISS TURKEY
Gastronomy and Culinary Arts students, under the guidance of Assoc. Prof. Dr. Nihan YARMACI GÜVENÇ, visited the production facilities of ISS Ready Meal Production and Service Company at Sabiha Gökçen Airport as part of the Kitchen Design and Management course. We would like to thank the officials of ISS Turkey for providing valuable information to our students about mass meal production and hosting them at their facilities.
