The Innovative Food Production Center at the Near East University Faculty of Veterinary Medicine continues to expand its range of functional and probiotic food options with eight distinct products developed through scientific research.
As interest in healthy and functional nutrition grows daily, Near East University, ranked among the world’s top 500 universities, continues to diversify its initiatives in the field of innovative food products. In line with this, the Innovative Food Production Center, operating under the Faculty of Veterinary Medicine, is broadening its product portfolio to align with healthy and functional nutritional principles.
Leveraging its expert academic staff and technical infrastructure, the Innovative Food Production Center offers eight different products to consumers: yogurt, probiotic yogurt, probiotic ayran (drink made by using yogurt and milk), probiotic ice cream, classic kefir, four-herb kefir, water kefir, and vinegar. Catering to diverse palates and dietary preferences, these products are available to consumers at campus cafeterias as well as the on-campus İkas Supermarket.
With the rising interest in probiotic and fermented products today, probiotics, which play a crucial role in balancing gut microbiota and supporting the digestive system, have become key components of daily nutrition. The Near East University Faculty of Veterinary Medicine’s Innovative Food Production Center is diversifying traditional foods with innovative and functional options, utilizing its scientific research and production infrastructure.
Product variety is expanding through scientific research!
Prof. Dr. Beyza Hatice Ulusoy, Head of the Department of Food Hygiene and Technology at the Near East University Faculty of Veterinary Medicine, stated that the products manufactured at the Innovative Food Production Center transform the findings of scientific research into innovative foods suitable for daily consumption. Noting that they are continuously expanding their product range, Prof. Dr. Ulusoy said, “At our center, we revisit traditional foods through our scientific studies and develop products that cater to the diverse dietary preferences of consumers. In addition to yogurt, probiotic yogurt, and probiotic ayran, we offer consumers a variety of products such as probiotic ice cream, classic kefir, four-herb kefir, water kefir, and vinegar. Probiotic ice cream, in particular, is one of our products that combines the benefits provided by probiotic microorganisms with a unique consumption experience.”
Scientific evaluation following production!
Emphasizing that the activities at the Innovative Food Production Center are not limited solely to product development, Prof. Dr. Ulusoy pointed out that the products undergo comprehensive evaluation in terms of various perspectives both before and after production. Stating that scientific research serves as a vital resource for developing new products, Prof. Dr. Ulusoy said, “Doctoral theses and scientific research conducted in our laboratories pave the way for the development of new products. Even after manufacturing our products, we subject them to periodic laboratory analyses and monitor their microbiological and technological properties. In this way, we maintain scientific research, R&D, production, and analysis processes as an integrated whole. The active participation of our students in these processes enables them to both put their theoretical knowledge into practice and gain firsthand experience of food production and research processes.”
