Title: European and Turkish dairy sector: Traditional dairy products at a glance
Harun Uysal, after graduating in faculty of agriculture, department of food science and technology from the Ege University, Izmir, Turkey in 1984, he completed his Master of Science in 1987 and doctorate in 1993 at faculty of agriculture, department of dairy technology. His specific interests on probiotic dairy products, traditional dairy products, functional and organic dairy products, biochemical aspects of cheese ripening, waste treatment in dairy technology, biochemical aspects of fermented dairy products, food safety and management systems sensory evaluation and quality control assessments on milk and dairy products. He is currently working at faculty of agriculture, department of dairy technology, Ege University, Izmir and he is director of Ege University Tire Vocational School. His membership includes the chamber of agriculture Engineers, union of chambers of Turkish Engineers and Architects, organization of organic agriculture of Turkey. He has authored about 150 publications on milk and dairy product technologies and qualities. He is currently in committee of agriculture and agri-based industry of Aegean Region chamber of industry, in committee of food quality and safety of Aegean Region chamber of industry and also Turkish Milk Board which is the member of International Dairy Federation. He is also television programmer on “Agriculture and Food” program in Ege University Television.
Dairy is the ones of the developing sectors in Turkey. For example; three years ago, while the production of raw milk was 12 million tons. Today it increased 17 million tons. The export of dairy products moved up 300 million dollars in 2013 also. In this case Turkish dairy sector grips European countries and other Middle East countries. Turkish dairy sector is member of International Dairy Federation (IDF) and will organize IDF summit in 2017. There are a lot of Turkish traditional dairy products but they aren't well-known in the world. Some of them are very tasty. For example; white cheese, precipitated cheese, tongue cheese, mesh cheese, skin cheese, wire cheese etc. I believe that these products are culture inheritance of humaneness. Therefor there are known by other countries. These meetings will be good to promote them to participants and sector agents who will come from different countries.
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