The Innovative Food Production Center at Near East University’s Faculty of Veterinary Medicine continues to transform scientific research into innovative foods for daily consumption. Prof. Dr. Beyza Hatice Ulusoy, Head of the Department of Food Hygiene and Technology, noted that the Center revisits traditional foods through scientific studies while responding to diverse dietary preferences. Its portfolio includes yogurt, probiotic yogurt, probiotic ayran, probiotic ice cream, classic kefir, four-herb kefir, water kefir, and vinegar. Particularly highlighting probiotic ice cream, Prof. Dr. Ulusoy emphasized its combination of probiotic microorganisms with a distinctive consumption experience.

More Information: https://neu.edu.tr/bringing-science-to-the-table-at-near-east-university/?lang=en