Turkey’s first Gastronomy and Culinary Arts Department has become the inventor of an important innovation. Thanks to this innovation, gluten free tarhana high in plant based protein will be produced by using traditional methods for coeliac patients.
The project which has been conducted by our students Nurece Yılmazer and Dilek Çiftçi under the leadership of Assoc. Prof.Dr. Sibel Özilgen, head of the Department of Gastronomy and Culinary Arts for two years has been finalized and was entitled to obtain a patent.
Assoc. Prof. Dr. Sibel Özilgen, head of the Department of Gastronomy and Culinary Arts stated that they had developed a method for the production wholly nutritious gluten free tarhana which is low in fat but has the same quality as the traditional tarhana in terms of quality, flavour and smell. It is made from whole wheat flour and produced by using traditional methods and can be freely used by peope with gluten sensitivity.