As İMÜBES Nutrition and Dietetics Society, we held our event titled ‘The Place of Fermented Dairy Products in Nutrition and Innovative Approach to Fermented Dairy Products’ at Istanbul Medeniyet University Cevizli Campus on Friday, 20.12.2024 between 12.30-14.00. In the first part of our event, Hatice Kübra Barcın Güzeldere, Assistant Professor of Nutrition and Dietetics Department, talked about fermented milk products such as yoghurt and kefir and the importance of these products in nutrition. After her speech emphasising the importance of fermented milk and dairy products in maintaining and improving health, Eren Mutlu and Gönül Çavuşoğlu from Arçelik R&D team gave their speeches under the title of innovative approach to fermented dairy products. In their speeches, they underlined the importance of new technologies and sensors in ensuring nutritional safety and creating standard flavour in fermented products. Faculty of Health Sciences faculty members, administrative staff and students attended the event where the speeches ended after the question and answer session. After the speeches and question-answer, yoghurt and kefir were served to the participants and our event ended.
