“Flavor leaves a mark on the palate; food safety ensures the continuity of life.”
Hygiene and sanitation practices, which form the foundation of food safety, are not merely technical requirements in the field of gastronomy; they are indispensable elements of a holistic professional approach that prioritizes consumer health. Beyond creative presentations and refined flavors, gastronomy also encompasses a responsible production mindset that integrates hygiene and sanitation as an inseparable part of kitchen culture. In this respect, hygiene and sanitation should be regarded not as individual preferences, but as matters of professional ethics and responsibility.
Within this framework, a talk titled “Hygiene and Sanitation Practices in Food and Beverage Establishments” was held on December 11, 2025, as part of the Food Science course conducted under the Gastronomy and Culinary Arts Program at Beykoz University. The talk comprehensively addressed the importance of food safety in gastronomy, as well as the correct implementation of cleaning and sanitation practices in professional kitchens.
We would like to extend our sincere thanks to Belkim Kimyevi Maddeler Tic. ve San. A.Ş. and Ms. Pınar Günenç, Academy and Technical Business Development Manager, for their valuable contributions to the event.
With the aspiration for a sector in which hygiene is embraced as an institutional culture rather than a mere rule, and food safety is upheld not as an obligation but as a professional ethic—supporting healthy individuals and a sustainable gastronomy ecosystem—we hope that academia–industry collaborations will continue to grow in 2026.
This content was updated on 16/12/2025.