They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life, filling and nutritious value to be sent to Hatay, one of the cities most affected by the earthquake. Food products with sourdough, rye, chickpea flour and oatmeal made for the earthquake victims by IUE students, who came to the campus and opened the kitchen, although on a semester break, set out to be delivered.
Young people, who baked under the guidance of trainer chefs Erinç Mert Çelik and Aypar Satı, used ingredients such as sourdough, nuts, raisins, olive oil and molasses while preparing the products. Prof. Dr. Nazan Turhan, Director of IUE School of Applied Management Sciences, stated that they felt the pain of the earthquake disaster that devastated Turkey like the first day. Reminding that everyone should help the citizens affected by the earthquake as much or as little as possible, Turhan said that the students also rolled up their sleeves for this purpose.
WE TOOK INTO ACCOUNT THE TRANSPORT AND PRESERVATION CONDITIONS
Prof. Dr. Turhan said the following, “We prepared the products by taking into account the time in the transportation process and the preservation conditions in the earthquake zone. We avoided preparing products that are high in calories but low in shelf life and nutritional value by using regular white flour and sugar. Instead of these, we used sourdough, rye flour, chickpea flour, oatmeal, hazelnuts, raisins, olive oil and molasses. We have taken care to ensure that the products are of an energizing quality that warms the consumers and has the capacity to keep them full for a long time in these cold winter days. We also took into account the needs of citizens with special nutritional needs due to gluten intolerance and prepared some of our products with a special recipe.”