30 July 2026
Academia–Industry Meeting: IGU and Ekol Food Come Together
IGU Gastronomy Departments Meet with Industry Through the Ekol Food Event. Faculty members from the Department of Gastronomy and Culinary Arts at the Faculty of Applied Sciences and the Faculty of Fine Arts of Istanbul Gelisim University, along with academic staff from the Culinary Arts, Pastry, and Bakery Programs of Istanbul Gelisim Vocational School, participated in a product presentation and hands-on application event organized by Ekol Food, one of the leading companies in the gastronomy sector. Aiming to strengthen collaboration between academia and industry, the event provided faculty members with the opportunity to examine and experience innovative products from global cuisines through practical applications.
Within the scope of the program, distinguished gastronomy products imported by Ekol Food from various countries were incorporated as ingredients into a variety of dishes through workshop-based applications. The usage areas, technical characteristics, and flavor profiles of the products were explained in detail through the prepared recipes, while faculty members also participated in product tastings. In addition to imported products, locally produced items included in Ekol Food’s portfolio were also introduced during the event. Their potential applications in professional kitchens, compatibility with different ingredients, contributions to recipes, and alternative usage methods were demonstrated through practical presentations.
The Founder of Ekol Food, Önder Bilen, expressed his appreciation for hosting the academics of Istanbul Gelisim University. Prof. Dr. Serdar Egeli, Vice Rector of Istanbul Gelisim University and Coordinator of the Gastronomy Departments, emphasized the importance of such meetings in strengthening communication and cooperation between the university and the industry.
In line with Istanbul Gelisim University’s commitment to practice-oriented education, the visit enabled academics to observe current products and applications in the sector firsthand, while also serving as a significant example of knowledge exchange and collaboration between academia and industry. It is expected that similar events will contribute to enriching gastronomy education through alignment with current industry dynamics and to the development of sustainable university–industry partnerships.