Within the scope of the 2025–2026 Fall Semester Branded Course, the Gastronomy and Culinary Arts Program of the Faculty of Arts and Design carried out a technical visit to the Pak Gıda R&D Center on December 17, 2025, together with its students, as part of an ongoing collaboration.
During the visit, R&D processes related to bread production were examined on-site and step by step, covering all stages from raw material selection and fermentation to process control and sensory evaluation. Students had the opportunity to closely observe how R&D activities conducted using different equipment and tailored to various customer needs are supported by data obtained from Pak Gıda’s global field operation teams.
As part of the visit, on-site observation of the laboratory infrastructure, where analyses are conducted across a wide product portfolio, demonstrated how quality, standardization, and product development processes are built upon scientific foundations. The integrated implementation of R&D activities, field data, and sensory analyses provided an inspiring example for students to better understand the dynamic nature of the industry.
It was emphasized that such collaborations, where academic knowledge meets industry practices, strengthen students’ professional perspectives and prepare them more effectively for their future careers.
The Faculty of Arts and Design extends its sincere thanks to the Pak Gıda R&D Center team for their hospitality and valuable knowledge sharing.
This content was updated on 08/01/2026.