University–Industry Collaboration Event in Burhaniye Drew Great Interest
In the district of Burhaniye, Balıkesir, the Burhaniye Faculty of Applied Sciences (BUBFA) organized another successful event as part of its University–Industry Collaboration Series. Students had the opportunity to meet with Buse Tellioğlu Altındiş from Balıkesir, Mehmet Çavlı from Ayvalık, and Chef Nevin Aydın Us under the moderation of Prof. Dr. Sabriye Çelik Uğuz.
The event, titled “Transformation in the Food Industry: Flour and Olive Oil,” was held at the Şehit Mehmet Selim Kiraz Conference Hall. Moderated by Prof. Dr. Sabriye Çelik Uğuz, the session brought together leading industry representatives — Buse Tellioğlu Altındiş from TOBB, Mehmet Çavlı from Komili, and Chef Nevin Aydın Us from the Gastronomy Stars Alanya Association — to share their expertise with students.
During her talk, Buse Tellioğlu Altındiş provided insights into various types of flour and highlighted Turkey’s leadership in global flour exports, emphasizing that the country exports to over 40 nations.
Mehmet Çavlı discussed the production and economic importance of olives and olive oil, noting that the olive tree is one of the longest-living plants in nature and that Turkey’s olive oil production this year reached 475,000 tons. He also pointed out that domestic olive oil consumption in Turkey remains relatively low despite its global quality recognition.
Chef Nevin Aydın Us underlined the importance of flour quality in bread making and encouraged gastronomy students to pursue their passion with dedication:
“Love what you do. Keep improving yourself. Add your passion to your work. Follow your bread — and never let go of it.”
Following the panel, Chef Nevin Aydın Us led a hands-on demonstration with gastronomy students, preparing olive oil pastries together.
At the conclusion of the event, Dean Prof. Dr. M. Oğuzhan İlban presented plaques and flowers to Buse Tellioğlu Altındiş, Mehmet Çavlı, and Nevin Aydın Us in appreciation of their valuable contributions.
