Eastern Mediterranean University’s Cyprus Studies Center (EMU-KAM), in collaboration with the Department of Business Administration under the Faculty of Business and Economics, the Faculty of Health Sciences, the Faculty of Tourism, and the Chamber of Food Engineers (GMO) of the Union of the Turkish Cypriot Chambers of Engineers and Architects (KTMMOB), organized an event titled “The Biggest Threat to Food Safety: Common Misconceptions”. The event, held at the EMU Faculty of Tourism, featured KTMMOB GMO President Dr. Beste Oymen and KTMMOB GMO Executive Board Member Selin Akmal as speakers.
EMU Vice Rector for Academic Affairs Prof. Dr. Osman M. Karatepe, Acting Dean of the Faculty of Tourism Assist. Prof. Dr. İlkay Yorgancı, Chairperson of EMU-KAM Prof. Dr. Deniz İşçioğlu, Vice Dean of the Faculty of Tourism Assist. Prof. Dr. Tuna Karatepe, Head of the Department of Business Administration Assoc. Prof. Dr. Burak Erkut, EMU-KAM Executive Board Members, academic and administrative personnel, and students attended the event.
“Food Must Be Addressed at Its Core”
In her opening remarks, EMU-KAM Chairperson Prof. Dr. Deniz İşçioğlu stated that the seminar titled “The Biggest Threat to Food Safety: Common Misconceptions” was designed in connection with this year’s designated theme of the climate crisis. Prof. Dr. İşçioğlu emphasized that, during the planning process, it became evident that food needed to be addressed from its very foundations before establishing a direct link with the climate crisis. In this context, she noted that the seminar program was structured around two separate presentations and extended her thanks to everyone who contributed to the organization of the event as well as to all participants.
“One of the Most Strategic Issues of the Future”
Speaking at the event, Head of EMU Department of Business Administration Assoc. Prof. Dr. Burak Erkut emphasized that food safety is not merely a technical field but also one of the most strategic issues of the future. He noted that the subject should be approached from the perspectives of entrepreneurship and business management as well. Highlighting that food is not simply a commodity for consumption but a fundamental value that sustains human life, Assoc. Prof. Dr. Erkut stated that the delicate balance of the universe can also be understood through the lens of food. Referring to sustainability and resource management throughout history, he stressed the importance of prioritizing safety, quality, and equitable distribution in food production rather than focusing solely on quantity.
“Food Safety Extends Beyond the Health Sector”
In her opening remarks, Acting Dean of the EMU Faculty of Tourism Assist. Prof. Dr. İlkay Yorgancı emphasized that food safety is not an issue that concerns only the health sector, but is also of critical importance for the sustainability of the gastronomy, hospitality, and food and beverage industries. Pointing to the growing volume of information flow through digital and social media platforms, Assist. Prof. Dr. Yorgancı noted that distinguishing between accurate and misleading information has become increasingly challenging. She stated that the seminar would play an important role in raising awareness in this regard. Assist. Prof. Dr. Yorgancı also remarked that she personally looked forward to learning about common mistakes related to food practices and safety. Concluding her speech, she thanked everyone who contributed to the organization of the event and expressed her hope that the seminar would prove both beneficial and insightful for all participants.
“The Importance of Following Basic Principles”
In his address, EMU Vice Rector for Academic Affairs Prof. Dr. Osman M. Karatepe highlighted the global significance of food safety, noting that according to World Health Organization statistics, foodborne risks claim hundreds of thousands of lives every year. He stressed that food safety can only be achieved through a combination of knowledge, proper practice, and discipline. Emphasizing the need to comply with established standards and maintain key principles such as hygiene, Prof. Dr. Karatepe remarked that the seminar served as an important platform for both information exchange and public awareness, while expressing his appreciation to everyone who contributed to the event.
During the event, common misconceptions surrounding food safety, everyday mistakes made by consumers, and the impact of these practices on human health were discussed. The event aimed to promote informed consumer behavior and raise awareness about the importance of food safety.
Following the presentations, plaques of appreciation were presented to the speakers by EMU Vice Rector for Academic Affairs Prof. Dr. Osman M. Karatepe.