Istanbul Gelisim University (IGU) hosted the second edition of its Gastrotech-themed Gastronomy Festival, where technological innovations, sustainable practices, and digital transformation in the field of gastronomy were showcased and discussed. The event brought together students, academics, industry professionals, and gastronomy enthusiasts.

“Gastronomy Has Become a Way of Carrying Memory” 

At this thematic festival reflecting the university’s vision, emphasis was placed on the points where culinary arts intersect with technology. Speaking at the opening of the festival, IGU Secretary General and Coordinator of the Gastronomy Departments, Assoc. Prof. Dr. Serdar Egeli, drew attention to the multidimensional nature of gastronomy and stated: “Gastronomy has become not only a meeting point of flavor, but also of technology, sustainability, and creativity. As you know, gastronomy has evolved beyond the art of cooking into a way of carrying culture, identity, and memory. We are working to bring this memory together with the technology of our era. We attach great importance to offering our students a multidimensional education, prioritizing practical courses, and providing them with high-quality hands-on experience. With this vision, we have added a new course titled GastroTech to our curriculum. This course will serve as an applied vision course that brings gastronomy and technology together.”


 

Emphasis on the Journey from Tradition to the Future

Referring also to Turkish Cuisine Week, Assoc. Prof. Dr. Egeli added: “This week, we are also celebrating Turkish Cuisine Week, which is a source of pride for all of us. With its history spanning thousands of years, Turkish cuisine is a cultural treasure. Our goal is to blend this great heritage with technology.” Addressing the students, Egeli highlighted the inspirational nature of the festival, stating: “Today, you are together with names that may inspire the kitchens you will work in, the restaurants you will establish, or even the history books you will write in the future.”
 

“There Is No Gastronomy Without Food, and No Food Without Agriculture”

IGU Rector Prof. Dr. Bahri Şahin emphasized the transdisciplinary nature of gastronomy. Reminding the audience that the university’s gastronomy and culinary arts programs hold AQAS accreditation, Şahin stated: “As Istanbul Gelisim University, we create awareness by bringing gastronomy together with science, technology, and social and artistic innovation. Gastronomy is at the very center of human life. There is no individual who is unrelated to this field. Istanbul Gelisim University ranks first in Türkiye in patent applications. In the field of food technology alone, we have nearly 500 patent applications, the majority of which have already been registered. There can be no gastronomy without food, and no food without agriculture. These are complementary fields.”


 

“The Secret to Success in Life Is Striving for Excellence”

Mütevelli Heyeti Başkanı Abdülkadir Gayretli ise konuşmasında üniversite eğitiminin yalnızca akademik bir süreçten ibaret olmadığını vurguladı:
 
Chairman of the Board of Trustees Abdülkadir Gayretli emphasized that university education is not limited to an academic process: “What truly matters is being able to see ourselves, evaluate what we have done, and plan what we will do in the future. That is why we attach great importance to quality. We believe that these efforts will contribute to your success in life by adding value to your personal quality. Istanbul Gelisim University, true to its name, continues to grow and proudly supports your development as well.The secret to success in life lies in self-development during university years and striving for excellence—not merely obtaining a diploma, but becoming a sought-after individual when you step into professional life.”

Throughout the event, participants experienced hands-on demonstrations where traditional flavors were reinterpreted through modern culinary techniques, presentations of technological kitchen equipment, sector-focused panels, and workshops. In addition to gaining insight into the present and future of gastronomy, attendees also had the opportunity to establish new professional collaborations.


With its Gastrotech-themed Gastronomy Festival, Istanbul Gelisim University brought not only flavors but also technology, sustainability, and cultural heritage together at the same table. The event stood out as an inspiring platform for the chefs, researchers, and culinary leaders of the future.