Dr. Perihan Adun, Assistant Professor of the Department of Food Engineering at the Faculty of Agriculture, attended the 17th International Conference on Theory and Application of Fuzzy Systems, Soft Computing, and AI Tools (ICAFS 2025), held in IASI, Romania, on August 25-26, 2025.

Dr. Adun presented an oral presentation titled “Comparison of Central Tendency Theorem and Fuzzy AHP-TOPSIS Method in Sensory Evaluation of Turkish Delight,” evaluating the sensory quality attributes of Turkish delight samples using fuzzy AHP and TOPSIS methods. In the study, mouthfeel was determined to be the most influential attribute, while color was the least influential. The results showed that the Double Roasted Pistachio Turkish Delight received the highest acceptance, followed by milk, carrot, bergamot, and rose Turkish delights.

The biennial Conference brought together scientists, engineers, and practitioners to share current knowledge and experience in the applications of fuzzy systems, soft computing, and artificial intelligence tools. It allowed for both in-person and online participation.

*Compatible with SDG 2, SDG 9, and SDG 12.