The scientific research project conducted by the Istanbul Gelisim University (IGU) Gastronomy and Culinary Arts Department Head with a thesis-based master's student has been accepted. The project titled "Production of Kurut with the Addition of Spices with Different Antioxidant Capacity and Determination of Physicochemical, Microbiological, Sensory and Textural Properties of the Produced Kurut" was approved by the IGU Scientific Research Projects Coordination Office on November 4, 2024. Esranur Özdemir is working as a researcher in the project carried out within the scope of the master's thesis project category.
We congratulate the department head Asst. Prof. Nevruz Berna Tatlısu and her student Esranur Özdemir for this valuable project that will contribute to scientific knowledge in the field of Gastronomy and Culinary Arts, and wish them continued success.
