{"id":1371,"date":"2025-11-25T14:57:00","date_gmt":"2025-11-25T11:57:00","guid":{"rendered":"https:\/\/iaulife.aydin.edu.tr\/en\/en\/events\/general\/"},"modified":"2026-01-25T14:58:36","modified_gmt":"2026-01-25T11:58:36","slug":"cigder-baskani-mehmet-demirhan-ve-gazeteci-gungor-yavuzaslandan-bolumumuze-ziyaret","status":"publish","type":"gundem_ev","link":"https:\/\/iaulife.aydin.edu.tr\/en\/etkinlikler\/guzel-sanatlar-fakultesi\/gastronomi-ve-mutfak-sanatlari\/cigder-baskani-mehmet-demirhan-ve-gazeteci-gungor-yavuzaslandan-bolumumuze-ziyaret\/","title":{"rendered":"Visit to Our Department by \u00c7\u0130\u011eDER President Mehmet Demirhan and Journalist G\u00fcng\u00f6r Yavuzaslan"},"content":{"rendered":"\n<p>Mehmet Demirhan, President of the <strong>Raw Meatball Producers Association (\u00c7\u0130\u011eDER)<\/strong>, and journalist <strong>G\u00fcng\u00f6r Yavuzaslan<\/strong> visited the <strong>Department of Gastronomy and Culinary Arts<\/strong> at the Faculty of Fine Arts, Istanbul Ayd\u0131n University. The meeting was attended by <strong>Prof. Dr. Arif G\u00fcng\u00f6r<\/strong>, Dean of the Faculty, and <strong>Dr. Zehra Yard\u0131<\/strong>, Head of the Department of Gastronomy and Culinary Arts. During the meeting, discussions were held on <strong>gastronomy education<\/strong>, <strong>industry\u2013academia collaboration<\/strong>, <strong>joint project opportunities<\/strong>, and <strong>potential future initiatives<\/strong>. The visit concluded as a productive meeting, contributing to the strengthening of cooperation between the university and the gastronomy sector.<\/p>\n\n\n\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-a6b67b2\" data-block-id=\"a6b67b2\"><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-a6b67b2-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-e475c70\" data-v=\"4\" data-block-id=\"e475c70\"><style>@media screen and (min-width:690px){.stk-e475c70 {flex:var(--stk-flex-grow, 1) 1 25% !important;}}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-e475c70-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-e475c70-inner-blocks\"><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-5a3cf7f\" data-v=\"4\" data-block-id=\"5a3cf7f\"><style>@media screen and (min-width:690px){.stk-5a3cf7f {flex:var(--stk-flex-grow, 1) 1 50% !important;}}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-5a3cf7f-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-5a3cf7f-inner-blocks\">\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"556\" height=\"409\" src=\"https:\/\/iaulife.aydin.edu.tr\/en\/en\/wp-content\/uploads\/2026\/01\/Resim39.jpg\" alt=\"\" class=\"wp-image-1302\" srcset=\"https:\/\/iaulife.aydin.edu.tr\/en\/wp-content\/uploads\/2026\/01\/Resim39.jpg 556w, https:\/\/iaulife.aydin.edu.tr\/en\/wp-content\/uploads\/2026\/01\/Resim39-300x221.jpg 300w\" sizes=\"auto, (max-width: 556px) 100vw, 556px\" \/><\/figure>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-0daa2ce\" data-v=\"4\" data-block-id=\"0daa2ce\"><style>@media screen and (min-width:690px){.stk-0daa2ce {flex:var(--stk-flex-grow, 1) 1 25% !important;}}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-0daa2ce-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-0daa2ce-inner-blocks\"><\/div><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mehmet Demirhan, President of the Raw Meatball Producers Association (\u00c7\u0130\u011eDER), and journalist G\u00fcng\u00f6r Yavuzaslan visited the Department of Gastronomy and Culinary Arts at the Faculty of Fine Arts, Istanbul Ayd\u0131n University. The meeting was attended by Prof. Dr. Arif G\u00fcng\u00f6r, Dean of the Faculty, and Dr. Zehra Yard\u0131, Head of the Department of Gastronomy and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1302,"template":"","gundem_ev_cat":[81,86],"class_list":["post-1371","gundem_ev","type-gundem_ev","status-publish","has-post-thumbnail","hentry","gundem_ev_cat-guzel-sanatlar-fakultesi","gundem_ev_cat-gastronomi-ve-mutfak-sanatlari"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/gundem_ev\/1371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/gundem_ev"}],"about":[{"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/types\/gundem_ev"}],"author":[{"embeddable":true,"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/gundem_ev\/1371\/revisions"}],"predecessor-version":[{"id":1372,"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/gundem_ev\/1371\/revisions\/1372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media\/1302"}],"wp:attachment":[{"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1371"}],"wp:term":[{"taxonomy":"gundem_ev_cat","embeddable":true,"href":"https:\/\/iaulife.aydin.edu.tr\/en\/wp-json\/wp\/v2\/gundem_ev_cat?post=1371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}