Probiotics, which have become indispensable for healthy nutrition today, create many positive effects on health when taken regularly. Also known as ‘friendly’ microorganisms, they reach the intestines alive without being affected by stomach acid and digestive enzymes and provide many beneficial effects there. In addition to many health benefits, they also contribute to the regular functioning of the digestive system by keeping the intestinal flora in balance.

Near East University Faculty of Veterinary Medicine Innovative Food Production Center, having an extensive potential of expert academic staff and technical infrastructure, produces 7 types of healthy, mostly probiotic products for the public. The products produced include water kefir, four-herb kefir, classic kefir, probiotic ayran, probiotic yogurt, apple marmalade and living vinegar. The products produced can be accessed from the cafeterias at Near East University as well as from the Ikas Supermarket on campus.

Near East University Faculty of Veterinary Medicine, Department of Food Hygiene and Technology Head Prof. Dr. Beyza H. Ulusoy states that each gram of the products they produce contains at least 1 million live cells, as recommended by the FDA, an international authority on food, for probiotic foods. Emphasizing that it is important to include foods containing probiotics in nutritional habits for a healthy life, Prof. Dr. Beyza H. Ulusoy said that probiotic products reduce digestive problems, strengthen the immune system and help protect general health.

Stating that the products are beneficial for consumers of all ages and segments who are sensitive about healthy nutrition, Prof. Dr. Beyza H. Ulusoy said, “Our products are produced in the Innovative Foods Production Center using traditional methods and natural ingredients without adding any additives. Most of our products contain live microorganisms that are beneficial to health. In particular, four-herb kefir is a unique product that we developed in our laboratory. Water kefir is a refreshing, fruity beverage that is dairy-free but contains kefir microorganisms and contains no sweeteners other than honey.”

Prof. Dr. Ulusoy said, “We are also working on several types of probiotic ice cream, new kefir varieties and a new product based on cheese.” and further stated that the Innovative Foods Production Center receives support from scientific research conducted at the Irfan Gunsel Research Center Innovative Foods Research Group and the Veterinary Faculty Food Hygiene and Technology Laboratory. Prof. Dr. Ulusoy said; “While doctoral theses and scientific research are conducted in these laboratories, the first steps of the innovative products that we will see on the shelves in the future are taken after various analyses. In addition, our students develop both theoretical and practical knowledge and skills by taking an active role in the R&D phase and production processes. These studies also allow us to scrutinize everything scientifically. After the production phase, we examine the products we make in our laboratory at certain periods. Our products are constantly analyzed in scientific environments and evaluated in every aspect.”