HARDALIYE AND FERMENTED PRODUCT PRODUCTION TRAINING COMPLETED AT OUR UNIVERSITY
The "Hardaliye and Fermented Product Production Training," organized by our University's Continuing Education Center as part of Food Specialization studies, was successfully conducted on Saturday, November 9, 2024, by Lecturer Necdet BİKBAY from the Department of Food Technology at the Vocational School of Technical Sciences. Offered free of charge under our university's project BKOP_05, the training was limited to 20 participants.
The training provided detailed information on the preparation of traditional fermented products, such as hardaliye—a local specialty—boza, olives, pickles, and kefir. The program included both theoretical knowledge and practical applications, and at the end, participants were presented with certificates of attendance.
Participants expressed their enthusiasm for applying the knowledge gained in their daily lives and expressed their wish for similar training programs to continue.
KLU
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