Near East University hosted the “Bread Talks” seminar, bringing together experts to explore the cultural, nutritional, and scientific dimensions of bread—one of humanity’s oldest foods. Organized in collaboration with the Faculty of Agriculture, Department of Food Engineering, and the İrfan Günsel Research Center, the seminar addressed ongoing debates on whether bread is a friend or foe to modern diets.

Speakers Prof. Dr. M. Sertaç Özer from Çukurova University and Agricultural Engineer Nesrin Karataş discussed bread’s historical evolution, nutritional value, healthy consumption habits, and industrial production processes. The event attracted strong participation from local producers, academics, and students. Concluding the seminar, Asst. Prof. Dr. Şebnem Güler emphasized that such initiatives play a vital role in raising awareness about sustainable food production and informed consumption.

More Information: https://neu.edu.tr/modern-wheat-isnt-gmo-its-a-product-of-scientific-breeding/?lang=en