The second event of the Biotech Talks series organized by the Biotechnology Student Club of our university was held on December 9, 2022 at Bankkart Hall of IMU North Campus Ziraat Bank Library. Three different speakers working on three different topics were the guests of the event.
In the first session of the event, Prof.Dr. Murat KAZANCI, an academic member of the Biomedical Engineering Department of the Faculty of Engineering and Natural Sciences of Istanbul Medeniyet University, conveyed his valuable information to the undergraduate students. KAZANCI made a presentation titled “Studies on the Extraction and Production of Biopolymers in Different Forms at Istanbul Medeniyet University”, in which he talked about the trainings he received, the projects he took part in, and his work at Istanbul Medeniyet University. In his presentation, he discussed product innovations such as the production of nanofibers resistant to physiological conditions by using the electrical spinning method from collagen obtained from the skin with alternative methods.
In the second session of the event, faculty member of Istanbul University Molecular of Biology and Genetics Department, Prof.Dr. Şule ARI made her presentation titled “Genetically Modified Organisms and Biosafety”. In the presentation, she defined “Genetically Modified Organisms” as living organisms, including non-human plants, animals and microorganisms, obtained as a result of gene transfer using modern biotechnological methods and touched upon the historical development of these organisms. She then discussed the mistakes in consumer behaviors towards genetically modified organisms and related biosecurity concerns.
In the last session of the event, Can KAYACILAR, who works on Supercritical Extraction Technology at Arşen Makine, participated as a speaker. KAYACILAR, a biologist and behavioral scientist, talked about the importance of plant proteins, plant-based nutrition and upcycling in food in terms of sustainable food consumption and production in his presentation titled “Functional Food Development”. “Functional Foods”, which means non-synthetic food that is created by adding bioactive substances obtained from completely natural foods to the foods we consume in daily life, while providing healthy food to meet current food needs, reduces the negative impact on the environmental footprint and contributes to the protection of natural resources.
The event, which was held in three different sessions with the participation of 45 people in total, ended with the positive feedback of the participants.
