The scientific journey of food was explored in Career Talks

The third of the ‘Chemists Association Career Talks’ was held by Üsküdar University Faculty of Health Sciences, Department of Nutrition and Dietetics, Vocational School of Health Services (VSHS) Food Technology Program, and Career Center Department, with the theme of “Food Systems from Chemistry to Nutrition”. At the event, the critical effect of heat and time control in food processing on nutritional values, the functional role of bee products and apitherapy in modern nutrition, the indispensability of analytical chemistry and antioxidant analyses in food safety, and vertical farming techniques as the future agricultural model were comprehensively discussed. 

The event, held at Üsküdar University NP Health Campus İbni Sina Auditorium, was attended by Prof. Müge Arslan, Head of Üsküdar University Faculty of Health Sciences, Department of Nutrition and Dietetics; Assoc. Prof. Mustafa Bener, faculty member of İstanbul University, Department of Chemistry, Analytical Chemistry Division; Dr. Emel Damarlı, Balparmak Food R&D and Quality Director; and Ekin Yaşar, a student from Üsküdar University Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics. 

Prof. Müge Arslan: “Long-term heating methods are among the primary causes of losses”

Head of Üsküdar University Faculty of Health Sciences, Department of Nutrition and Dietetics, Prof. Müge Arslan, delivered her presentation titled “Food Processing Methods, Resulting Losses, and Current Technological Approaches”. 

Arslan emphasized that heat and time factors are at the root of changes in food processing methods, drawing attention to the effects of high and long-term thermal treatments on nutritional values. Arslan stated; “Just as the preparation, processing, and thermal treatment of foods have positive effects on nutrients, they also have certain negative effects. Positive effects contribute to ensuring microbial safety by preventing the formation of pathogenic and spoilage-causing microorganisms within food. In parallel, these methods are frequently preferred in the food industry due to their effect of increasing food safety and extending shelf life. However, because these methods bring physical, chemical, and biochemical processes, they also have negative effects. Changes such as protein denaturation, Maillard reaction, and lipid oxidation occur in the food composition. Heat and time play a very important role in the underlying mechanism of these losses. High temperatures and long-term heating methods are among the primary causes of losses.”

Dr. Emel Damarlı: “Nutrition is no longer a trend”

Balparmak Food R&D and Quality Director Dr. Emel Damarlı delivered her presentation titled “Nutrition Trends; The Importance of Bee Products in Quality of Life”. 

Dr. Damarlı stated that modern eating habits have now become a way of life and that bee products create a functional bridge at this point, adding that increased health awareness, especially after the pandemic, has brought interest in ‘Apitherapy’ to its peak. Damarlı said; “People are now focusing not just on satisfying hunger, but on healthy eating and functional foods. With the pandemic, health awareness increased, and this situation necessitated adding functional properties to products in the sector. Nutrition is no longer a trend; it has become a way of life based on individual health, environmental responsibility, and behavioral sustainability. There is a clear bridge between nutrition and human health, and bee products are the fundamental elements that establish modern nutrition at this very point. ‘Apitherapy’, the therapeutic use of bee products, is an area defined by the Ministry. Honey, pollen, propolis, royal jelly, and bee venom are valuable components that support immunity and have functional effects on health. For example, pine honey is a special secretion honey produced 95 percent in Türkiye worldwide. It has effects on the cardiovascular system due to antibacterial components like defensin-1 it contains and its high potassium source.”

Assoc. Prof. Mustafa Bener: “Chemistry is the foundation of all science”

Assoc. Prof. Mustafa Bener, faculty member and Head of the Analytical Chemistry Division, Department of Chemistry, İstanbul University, shared his presentation titled “New Approaches in the Extraction and Determination of Food Antioxidants” with the participants. 

Emphasizing the indispensable place of analytical chemistry in food safety and R&D studies, Bener explained how antioxidants, which are critically important in combating oxidative stress, can be analyzed more efficiently with ‘Green Extraction’ methods. Bener stated; “Chemistry is the foundation of every science because it examines matter at a molecular or atomic level. Analytical chemistry, on the other hand, is the branch that questions what is inside something and how much of it there is. Analytical chemistry must be present in quality control, R&D, and adulteration analyses in the food sector. Our focus in recent years has been on the analysis of oxidative stress and antioxidants. There should be a balance between reactive oxygen species and antioxidants in our body. If this balance shifts in favor of reactive species, oxidative stress and related diseases occur. To prevent this damage, we need to take exogenous antioxidants through food from outside.”

Ekin Yaşar: “It offers the possibility of harvesting 15-16 times a year, regardless of the season”

Ekin Yaşar, a student from Üsküdar University Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, spoke on the topic of “Vertical Farming Trends and Food Sustainability”.

Yaşar stated that against the backdrop of a growing global population and diminishing agricultural lands, vertical farming emerges as a savior offering 24/7 production capabilities, emphasizing that soilless farming techniques provide a critical advantage for food supply security. Yaşar said; “In a system fundamentally based on providing the necessary elements for plants in water, highly air-permeable substrates such as rock wool and perlite are used instead of soil. The photosynthesis process is optimized through personalized pH balance for each plant species and LED systems that provide 12-18 hours of light at ideal wavelengths. This technological infrastructure allows for much higher yields per unit area compared to traditional farming. These systems, whose historical roots date back to ancient gardens but have reached their peak with NASA's space research today, also incorporate 'aeroponic' (misting) techniques that save up to 99% of water. Offering the possibility of harvesting 15-16 times a year regardless of the season, vertical farming aims to reduce the carbon footprint and facilitate access to fresh food by bringing agriculture to cities.”

After answering participants' questions, certificates of appreciation were presented to the participants.

The program concluded with a group photo session.