The tasting events, organized in collaboration with universities, will focus on the sensory analysis of products, particularly olive oil and cheese.
Brought to life with the contributions of the Gastronomy and Culinary Arts departments of Dokuz Eylül University, İzmir University of Economics, and İzmir Katip Çelebi University, as well as İzmir Konak Vocational School, these events aim to combine academic knowledge with practical experience and provide visitors with a conscious consumption perspective.