Science and Technique in Gastronomy: An Engineer in the Kitchen-2 event was held on April 2-4.

Lecturers and experts from 11 different universities gave training at the scientific event organized in cooperation with TUBITAK and Istanbul Sabahattin Zaim University. Lecturer İbrahim Levent DEMİRÇAKAK, from the Culinary Program of our university, explained the water loss measurement between the dry heating convection oven  and the new technology 50 % steam cooking combi oven. He also lectured about the techniques in cooking methods, the chemical reaction differences between the classic grill and pan cooking method in sliced ​​precious meats and the new technology sous vide cooking method in the workshop.

We congratulate Lecturer İbrahim Levent DEMİRÇAKAK for taking part in the TUBITAK project and wish him many more successes.