The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
Traditional foods are foods formed with the effect of geography, climate, facility of agricultural production and more importantly the effect of traditıonal life style, so are still produced for centuries. Each of those foods is unique, formed with experience of years, without any technology moreover they are produced by the help of using basics of present preservation methods in an artistic way. The region from Adriatic to Caucasus named the symposium is, one of the geographic regions where has the most abundant variety of traditional foods kept original in the world.
Scientific Topics
- Traditional Cereal Foods
- Traditional Meat, Poultry and Fishery Products
- Traditional Dairy Products
- Traditional Fruit and Vegetable Foods
- Traditional Sweet Products
- Other Traditional Foods
- Social Aspects of Traditional Food and Nourishment
- Traditional Functional Foods
- Modernisation of Traditional Food Production Processes
- Safety of Traditional Foods
