Jointly organized by the Department of Public Relations and Advertising and the Department of Gastronomy and Culinary Arts, the event took place on May 22, 2025, and consisted of two main sessions. Aiming to foster awareness of celiac disease, the event attracted significant interest with both its theoretical content and practical components.
The first session was held in the G Block Prof. Dr. Aziz Sancar Conference Hall and featured a seminar with invited speakers Elif Bal, Volkan Telli, and Neslihan Soruklu. The speakers provided participants with scientific insights into the definition, diagnostic processes, and dietary management of celiac disease, as well as the daily challenges faced by individuals living with the condition. The seminar particularly emphasized the importance of early diagnosis, the necessity of correctly reading food labels, and the need to strengthen public awareness.
The event was supported by Asst. Prof. Dr. Nevruz Berna Tatlısu, Head of the Department of Gastronomy and Culinary Arts, and Assoc. Prof. Dr. Emel Tozlu Öztay, Head of the Department of Public Relations and Advertising. Both department heads highlighted the value of interdisciplinary initiatives in fostering social responsibility and public awareness among university students.
The second part of the event continued at 14:00 with a practical workshop held in the Nutrition Laboratory of the Gastronomy and Culinary Arts Department, located in B Block. In collaboration with student participants, gluten-free recipes suitable for individuals with celiac disease were prepared during the workshop. Among the recipes were basil sherbet, quinoa salad, and gluten-free oatmeal diet cookies. The session particularly emphasized the importance of developing the habit of reading labels, as even trace amounts of gluten in ingredients must be avoided.
The practical session was coordinated by Chef Didar Başgöze. Students received guidance on food safety, the prevention of cross-contamination, and hygiene rules to be followed during production. Through this workshop, participants gained not only theoretical knowledge but also practical experience in preparing foods suitable for individuals with gluten sensitivity.
The event was planned in alignment with the United Nations Sustainable Development Goal (SDG) 3: Good Health and Well-being. Aimed at increasing student sensitivity toward health-related topics, fostering empathy, and creating social awareness, the event was successfully carried out with the voluntary contributions of students from both organizing departments. Gratitude was extended to all students for their active participation and support.
“Share Awareness, Not Gluten!” was successfully completed as part of Istanbul Gelisim University’s educational vision that promotes interdisciplinary collaboration and encourages projects focused on social benefit.
