With the support of the Ministry of Agriculture and Forestry, the “5th International Food Chemistry Congress,” organized in cooperation with Üsküdar University, Yıldız Technical University (YTÜ), and the Chemists Association, was held in Antalya with the theme “Food Systems from Chemistry to Nutrition.”
Prof. Müge Arslan, Head of the Department of Nutrition and Dietetics at Üsküdar University: “Optimizing food processing methods based on scientific principles is of great importance for both ensuring food safety and preserving nutritional value.”
Arslan also drew attention to the importance of cooking methods.
With the support of the Ministry of Agriculture and Forestry; the “5th International Food Chemistry Congress,” organized in cooperation with Üsküdar University, Yıldız Technical University, and the Chemists Association, was held in Antalya. The event, held between April 9-12, 2026, brought together national and international experts with the theme “Food Systems from Chemistry to Nutrition.”
At the congress, innovative technologies in the food sector, existing risks, and future opportunities were extensively discussed. Academics, scientists, and industry representatives shared their knowledge and experiences focusing on food safety and sustainability.
Losses and search for solutions in food processing methods
Presenting a paper titled “Food Processing Technologies, Associated Losses, and Current Technological Approaches” at the congress, Prof. Müge Arslan, Head of the Department of Nutrition and Dietetics at the Faculty of Health Sciences, Üsküdar University, stated that ensuring microbial safety and extending the shelf life of foods during preparation and processing are among the primary objectives.
Cooking method affects nutrient content!
Prof. Arslan stated that nutrient losses occur during these processes due to factors such as heat, water, oxygen, and light, and added, “Cooking method choices are also one of the important factors causing nutrient losses. Among cooking methods, controlled methods like steaming and microwaving are more advantageous in terms of nutrient preservation compared to high-water-contact methods like boiling.”
Frying or boiling?
Prof. Arslan stated that harmful compounds such as acrylamide, HMF, and furan can form during high-temperature frying processes, and said, “Where foods are stored and their storage processes also hold significant importance in this context. During the storage process, oxidative reactions, vitamin losses, and microbial growth are among the main factors that negatively affect food quality. Therefore, appropriate packaging systems and optimal storage conditions are critically important for preserving food quality.”
Era of smart technology in food processing
Prof. Arslan also mentioned new technologies developed to reduce losses in food processing methods, stating, “Non-thermal technologies, microencapsulation, and smart packaging systems offer significant potential for preserving food quality. Additionally, vitamin and mineral enrichment applications stand out as an effective strategy to compensate for losses occurring during processing. Optimizing food processing methods based on scientific principles is of great importance for both ensuring food safety and preserving nutritional value.”
Experts in their field met in Antalya
At the congress, Prof. H. Funda Karbancıoğlu Güler (İTÜ) presented a paper titled “Climate Change and Mycotoxins: Risks and Strategies,” Prof. Osman Sağdıç (YTÜ) presented “Food Poisoning and Its Assessment from a Forensic Medicine Perspective,” Prof. Esra Çapanoğlu (İTÜ) presented “Circular Bioeconomy Approaches in the Evaluation of Bioactive Components,” Prof. Durmuş Özdemir (İzmir Institute of Technology) presented “Chemometric Applications in Food Analysis,” Prof. Mustafa Yaman (Sabahattin Zaim University) presented “The Role of Advanced Glycation End Products Formed in Foods in the Development and Progression of Metabolic Diseases,” Prof. Mükerem Kaya (Atatürk University) presented “Nitrosamines in Meat and Seafood,” Prof. Sercan Karav (Çanakkale Onsekiz Mart University) presented “Host-Microbiota Interactions and Innovative Functional Food Design,” Assoc. Prof. Mustafa Bener (Istanbul University) presented “An Overview of Food Antioxidant Determination: Approaches from Past to Present,” Assoc. Prof. Urartu Şeker (Middle East Technical University) presented “Engineering Microbial Food Systems: From Synthetic Biology to Sustainable Nutrition,” and Assoc. Prof. Yunus Emre Tunçil (Necmettin Erbakan University) presented “From Structure to Function: How Does Dietary Fiber Chemistry Drive Colon Microbiome Modulation?”
