Student seminars organized by the Food Engineering Department of the Faculty of Agriculture at Near East University were held on April 20, 2026, at the Faculty of Veterinary Medicine with high participation. The event was attended by the Head of the Food Engineering Department, Assoc. Prof. Dr. Şebnem Güler, the Deputy Head of Department, Lecturer Mehmet Karagözlü, Assoc. Prof. Dr. Perihan Adun, the Head of the Animal Science Department, Dr. Hüseyin Çelik, Assoc. Prof. Dr. Valiollah Palangi, and food engineering students, as well as olive producers, students from the Food Department of the Faculty of Veterinary Medicine, and teachers from Atatürk Vocational High School. The opening speech was given by the Founding Dean of the Faculty of Agriculture and Head of the Landscape Architecture Department, Prof. Dr. Özge Özden. In her speech, Özden emphasized the critical role of food engineering in sustainable agriculture, reliable food production, and public health, and highlighted the importance of students connecting with the sector at an early age. She also stated that such events greatly contribute to supporting theoretical knowledge with practical applications. In his speech, he emphasized that the goal was to increase the comprehensive analysis of olives and olive oil in a laboratory environment. The first presentation within the seminar was given by Mahmoud Issam Chaarani, a Master’s student in Food Engineering. The student shared his experiences regarding the technical training he received at the S.S. Marmarabirlik Olive Farming Sales Cooperatives Union. The presentation covered the olive oil production process in detail, including washing, crushing, malaxation, centrifugation, and filtration stages, while also providing information on quality control analyses (free fatty acid content, peroxide value, UV analyses, and FAEE). Furthermore, the nutritional and health benefits of olive oil, along with its high oleic acid content and antioxidant properties, were discussed. In the second part of the program, Selen İnce, an undergraduate student in Food Engineering, gave a presentation on “Halloumi and Yogurt Production.” The presentation detailed the stages of halloumi cheese production, from raw milk acceptance to pasteurization, fermentation, curd formation, pressing, cooking, and packaging. The role of starter cultures in yogurt production, fermentation conditions, and quality control processes were also addressed. İnce also drew attention to the importance of the nutritional value of dairy products, safe production conditions, and proper storage. The seminars provided students with the opportunity to reinforce their academic knowledge through practical application, while also creating an important platform for sharing industry experiences. The event concluded productively with a question-and-answer session and interaction among the participants.35 people attended the event.

• This activity is compatible with SKA 4, SKA 3, SKA 12, and SKA 2.