PURPOSE AND SCOPE
5th International Traditional Food and Sustainable Nutrition Symposium
The 5th International Symposium on Traditional Foods and Sustainable Nutrition, organized by Toros University, is a significant international forum for science, technology, and industry focusing on traditional foods, sustainable food systems, nutrition, and gastronomy. This year, the symposium will be held in collaboration with Virscend University, with the aim of strengthening international academic partnerships.
We are living in an era marked by urgent global challenges such as climate change, food scarcity, poverty, pandemics, and the depletion of natural resources. Given the limited nature of these resources, it is imperative to protect ecosystems to ensure their availability for future generations. In this context, there is a critical need to transition toward a sustainable society that emphasizes social responsibility, environmental protection, and a dynamic balance between human and natural systems.
The 5th International Symposium on Traditional Foods and Sustainable Nutrition will be held online on October 1–2, 2026, with the participation of distinguished researchers and academics. The main theme of the symposium is to explore pathways for addressing global sustainability challenges. In this regard, the symposium aims to present research findings, foster innovative ideas, and encourage interdisciplinary dialogue in the fields of food, nutrition, and gastronomy.
We cordially invite researchers to participate in the symposium via the links provided below.
We look forward to your participation in the symposium.
Symposium Organizing Committee.
Topics
GASTRONOMY AND CULINARY ARTS
Sustainable Food Systems From Agriculture to Industry
Slow Food Movement and Traditional Food Cultures
Product Development and Sensory Analysis in The Food and Beverage Industry
Nutrition-Sensitive Agriculture and Food Systems
Gastronomy Tourism and Cities of Gastronomy
Gastronomy Trends and İnnovations in Gastronomy
Catering and Collective Feeding System
Food and Culture Relationship
Digital Transformation and Artificial Intelligence
Other subjects
NUTRITION AND DIETETICS
Principles of Healthy Eating, Food Security and Safety
Obesity, Malnutrition and Eating disorders
Relationship between Food, Nutrition and Metabolism
Organic Foods and Health Awareness
Healthy , Popular Diets and New Nutrition Trends
Functional Nutrients
Microbiota and Nutrition
Community Awareness in Sustainable Nutrition
Digital Transformation and Artificial Intelligence
Other subjects
FOOD SCIENCE and TECHNOLOGY
Innovative Food Processing Technologies
Food Chemistry
Food Microbiology
Food Additives
Traditional Foods
Food Rheology, Texture and Shelf Life
Food and Sustainability
Food Safety and Food Waste Management
Digital Transformation and Artificial Intelligence
Other subjects
BOARDS
HONORARY BOARD
Ali Özveren - Toros University Founder Chair of The Board of Trustees- Toros University
Sertaç ÖZVEREN - Toros University Chair of The Board of Trustees- Toros University
Prof. Ömer ARIÖZ- Toros University Rector - Toros University
SCIENTIFIC BOARD
Prof. Dr. Ayla Gülden Pekcan, Lokman Hekim University, Department of Nutrition and Dietetics, Türkiye
Prof. Dr. Efsun Karabudak, SANKO University, Department of Nutrition and Dietetics, Türkiye
Prof. Dr. Gürkan Akdağ, Mersin University, Department of Tourism Management, Türkiye
Prof. Dr. Mahir Turhan, Mersin University, Department of Food Engineering, Türkiye
Prof. Dr. Mehmet Sertaç Özer, Çukurova University, Department of Food Engineering, Türkiye
Prof. Dr. Murat Baş, Acıbadem Mehmet Ali Aydınlar University, Department of Nutrition and Dietetics, Türkiye
Prof. Dr. Nuray Güzeler, Çukurova University, Department of Food Engineering, Türkiye
Prof. Dr. Nurcan Yabancı Ayhan, Ankara University, Department of Nutrition and Dietetics, Türkiye
Prof. Dr. Sevinç Yücecan, Lokman Hekim University, Department of Nutrition and Dietetics, Türkiye
Assoc. Prof. Dr. Ahmet Yarış, Mersin University, Department of Gastronomy and Culinary Arts, Türkiye
Assoc. Prof. Dr. Ceren Gezer, Doğu Akdeniz University, Department of Nutrition and Dietetics, KKTC
Assoc. Prof. Dr. Cevat Ercik, Mersin University, Department of Gastronomy and Culinary Arts, Türkiye
Assoc. Prof. Dr. Çağdaş Ertaş, Dicle University, Department of Gastronomy and Culinary Arts, Türkiye
Assoc. Prof. Dr. Emine Yassıbaş, Gazi University, Department of Nutrition and Dietetics, Türkiye
Assoc. Prof. Dr. Feride Ayyıldız, Gazi University, Department of Nutrition and Dietetics, Türkiye
Assoc. Prof. Dr. Gamze Eryılmaz, İskenderun Teknik University, Department of Gastronomy and Culinary Arts, Türkiye
Assoc. Prof. Dr. Hasan Önal Şeyhanlıoğlu, Batman University, Department of Tourism Management, Türkiye
Assoc. Prof. Dr. Ozan Güler, Mersin University, Department of Tourism Management, Türkiye
Assoc. Prof. Dr. Özge Küçükerdönmez, Ege University, Department of Nutrition and Dietetics, Türkiye
Assoc. Prof. Dr. Özge Süfer, Osmaniye Korkut Ata University, Department of Food Engineering, Türkiye
Assoc. Prof. Dr. Reşat Arıca, Batman University, Department of Gastronomy and Culinary Arts, Türkiye
Dr. Aichurok Mazhitova, Kyrgyz-Turkish Manas University, Department of Food Engineering, Kyrgyzstan
Dr. Esra Tansu Sarıyer, Sağlık Bilimleri University, Department of Nutrition and Dietetics, Türkiye
Dr. Sabriye Arslan, Gazi University, Department of Nutrition and Dietetics, Türkiye
Dr. Yeliz Serin, Çukurova University, Department of Nutrition and Dietetics, Türkiye
Dr. Zhyldyzai Ozbekova, Kyrgyz-Turkish Manas University, Department of Food Engineering, Kyrgyzstan
ORGANIZING COMMITTEE
Dr. Selda Dalak, Toros University – Co-Chair
Dr. Ayşe Gökçe Alp, Toros University – Co-Chair
Dr. Çağla Özbek, Toros University – Co-Chair
Prof. Dr. Bahar Taner Toros University – Member
Prof. Dr. Yüksel Özdemir, Toros University – Member
Assoc. Prof. Dr. Anarseyit Deydiyev, Kyrgyz-Turkish Manas University – Member
Assoc. Prof. Dr. Betül Gülşen Atalay, Toros University – Member
Assoc. Prof. Dr. Özlem Özpak Akkuş, Toros University – Member
Dr. Başak Öncel, Toros University – Member
Dr. Kamuran Öztop –Toros University- Member
Dr. Gonca Yıldırım, Toros University – Member
Dr. Eda Parlak – Toros University - Member
SYMPOSIUM SECRETARIAT
Research Assistant Nasibe Uluk, Toros University – Member
Research Assistant Sena Aksu, Toros University – Member
Lecturer Betül Yapıcı Nane, Toros University – Member
Speakers
Event Schedules
IMPORTANT DATES
SYMPOSIUM DATE: OCTOBER 1-2, 2026
ABSTRACT/FULL PAPER SUBMIT DEADLINE: SEPTEMPER 18, 2026
REGISTRATION DEADLINE: SEPTEMBER 26, 2026
PROGRAM ANNOUNCEMENT: SEPTEMBER 29, 2026
IMPORTANT ANNOUNCEMENTS
Papers that are not presented will not be included in the Proceedings and will not be refunded.
| Day 1-01 October 2026 | Day 2-02 October 2026 |
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PROCEEDINGS BOOK
1st International Traditional Foods and Sustainable Food Systems Symposium (Full-Text Paper)
1st International Traditional Foods and Sustainable Food Systems Symposium (Summary Paper)
2nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Full-Text Paper)
2nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Summary Paper)
3nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Full-Text Paper)
3nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Summary Paper)
4nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Full-Text Paper)
4nd International Traditional Food and Sustainable Nutrition Symposium Proceeding Book (Summary Paper)
Sponsors
SYMPOSIUM FEES
AUDIENCE PARTICIPATION
₺2.000
PARTICIPATION WITH PAPERS (CIVIL)
₺2.000
JFNG AND INTERNATIONAL PARTICIPANT
₺0
STUDENT PARTICIPANT (WITH OR WITHOUT PAPER)
₺1.000
REGISTRATION AND PAYMENT INFORMATION FOR PARTICIPANTS
01. Symposium will be held remotely / online and there will be no physical participation. For online participation, the passwords of the sessions will be sent to each participant's registration e-mail from the membership information in the system. Passwords will be sent to participants one by one, and only those who are registered in the system will be allowed to log in to the system. Unregistered participants are not allowed to participate in the symposium.
02. Symposium is planned to have an international character and to meet the criteria for academic incentives and associate professorship applications.
03. Registration fees for the symposium are shown in the table above. Fees include symposium participation, symposium participation certificate, proceedings book, abstract and full-text book.
04. The type, order, backdating, relocation, and all other management-related responsibilities of the presentations belong to the chairpersons of the session. For this reason, symposium committees and other interested parties can not interfere with the sessions and chairpersons. All kinds of regarding requests must be forwarded to the relevant session chairpersons.
05. Each registration includes a maximum of two presentations. Participants who send more than two papers must pay half of the congress registration fee for each paper.
06. Presentations at the symposium are conducted in both English and Turkish. Presentation preferences should be indicated when uploading the abstract to the symposium. However, each author is obliged to submit their abstract in English, and those who wish may additionally submit it in Turkish. Full-text papers should include both English and Turkish abstracts. The main text can be either in English or Turkish. Full papers from international participants may include English abstracts only.
07. In the symposium, all kinds of transactions will be made through the system, and requests made via e-mail will not be accepted. All kinds of information about the symposium are available on the symposium website.
08. The deadline for abstract and full text submission is 22 August 2026.
09. Each paper will be sent to a reviewer for evaluation in a double-blind process. For the accepted papers, authors will be informed that the paper has been accepted.
10. Following this notification, participants from Turkey must pay the registration fee to complete their registration. Registration fees must be paid by money transfer/EFT to the bank account stated below. Authors are required to upload their payment receipts to the system for payments made to the bank account. After the payment process is completed, the registration process for abstracts will be completed.
Türkiye İş Bankası IBAN: TR04 0006 4000 0016 6061 1898 04
Account Name: Toros Üniversitesi
JFNG AND INTERNATIONAL PARTICIPANT: 0 TL
11. If full-text is not found appropriate, only the abstract will be published in the proceedings book.
12. If authors wish to have their full paper (research articles only) published in the Journal of Food Nutrition and Gastronomy (JFNG) without any additional charges, they are required to write their full papers according to the JFNG writing guidelines, upload them to the journal, and enter the provided article number on the symposium website. Once the article number is entered into the system, the registration process for the full paper submission will be considered complete.
Registration: https://jfng.toros.edu.tr/index.php/jfng
Author guideline: https://jfng.toros.edu.tr/index.php/jfng/authorguidlines
13. Participants who want to register in the symposium without any paper submissions, after paying the participation fee by credit card or by money transfer/EFT to the bank account below, and uploading their receipts to the system, their registration will be completed
14. For international participants, attendance to the conference, submission of abstract or full-text papers, and JFNG publication are free of charge.
15. Acceptance letters are not sent in symposiums held with online/remote access where there is no physical participation. Acceptance e-mails sent to registered authors can be used as acceptance letters. In addition, if requested, a letter of acceptance will be sent ([email protected]).
16. In the payment section, name & surname of the author who will present the paper and the name of the symposium should be written in the explanation part. The symposium cannot be held responsible for the disruptions that occur.
17. Symposium proceedings book will be published as PDF on the symposium website on December 31, 2026.
18. Participation certificates will be sent in PDF format to the e-mail address used during registration. Participation certificates will be prepared for each paper and will be sent only to the registered author.
CONTACT
01. Res. Ass. Dr. Ayşe Gökçe ALP - Ext : 2205
02. Lecturer Betül YAPICI NANE - Toros Üniversitesi - 1207
03. Res. Ass. Nasibe ULUK- Toros Üniversitesi - 1171
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Bahçelievler Mahallesi, 16. Cadde, No:77, 33140
Yenişehir/Mersin, Türkiye
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+90 324 325 33 00
+90 324 325 33 01
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https://food26.toros.edu.tr