BUBFA Gastronomy Students Gain Hands-On Experience in Olive Production
Students of the Department of Gastronomy and Culinary Arts at Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA) are learning the stages of olive production — from field to table — through hands-on experience at the olive oil production facility of Özemle Yaşam Company in Gömeç.
Continuing their education in the Gastronomy and Culinary Arts program, the students actively participate in practical courses by observing and contributing directly in the field. Within this scope, Prof. Dr. M. Oğuzhan İlban, Dean of the Faculty, along with faculty members and students, visited the olive oil production facility of Özemle Yaşam in the Gömeç district of Balıkesir to examine the production stages on site.
The practical training for the department’s students was conducted by Mr. Mehmet Özgü Manisalı, the company representative. Emphasizing their ongoing cooperation with the Faculty of Applied Sciences, Mr. Manisalı stated that they are pleased to contribute to such practical training programs and that these collaborations are highly valuable to them.
Dean Prof. Dr. M. Oğuzhan İlban also highlighted the importance of such applied learning experiences, noting that observing and participating in production processes firsthand significantly enhances students’ knowledge and skills. He expressed his gratitude to the company representative for providing this valuable opportunity.
As part of the training, students spent the day engaging in various stages of olive and olive oil production — including olive harvesting, oil pressing, bottling, and producing cracked olives — gaining a comprehensive understanding of the “from field to table” process.
Recently, as part of similar practical activities, the Faculty also organized a hands-on session where gastronomy students learned to prepare dishes from Italian cuisine under the guidance of professional chefs.
