A research article entitled “An opportunity for post-harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass” authored by Prof. Dr. Kamil BOSTAN, a faculty member of the Department of Gastronomy and Culinary…
An article entitled “Effect of ultrasound–ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics and rehydration” authored by Dr. Nasım KIAN POUR, a faculty member of the Department of Gastronomy and Culinary Arts, has been published in the January 2024…
The 35Under3Chefs Competition, organized under the main sponsorship of Metro Türkiye and implemented by the gastronomic marketing agency Dude Table, resulted in a significant achievement for our department. Özge Nur YILMAZ, a graduate of our department this year and currently…
The restaurant GOU SOCIETY, where graduates of Istanbul Aydın University’s Gastronomy and Culinary Arts programs are employed, has been awarded one toque in the Modern Cuisine category of the Gault & Millau 2025 Türkiye Guide, one of the most respected…
