Niğde Ömer Halisdemir University's Faculty of Agricultural Sciences and Technologies, Faculty of Engineering, and Niğde Provincial Directorate of National Education organized a conference to raise awareness for World Food Day, an annual celebration of the Food and Agriculture Organization of the United Nations (FAO).
The event took place on Thursday, October 16, 2025, in Hall 1071 of the Şehit Ömer Halisdemir Congress and Culture Center. The event attracted considerable attention, with a large attendance from academics, high school teachers, students, and invited guests.
The opening remarks were first delivered by Fatma KILIÇ, Health Services Officer at the Niğde Provincial Directorate of National Education. In her speech, she discussed her work on healthy nutrition and food safety. Then, Prof. Dr. Ahmet ŞEKEROĞLU, Dean of the Faculty of Agricultural Sciences and Technologies, emphasized Food Day and the importance of food accessibility. Prof. Dr. Murat BARUT, Dean of our university's Faculty of Engineering, emphasized the importance of raising food awareness.
The conference was moderated by Prof. Dr. Halil Toktay, and speakers included Prof. Dr. Prof. Dr. Ayhan Ceyhan and Dr. Ayşe Özbey were present. In his speech titled "Sustainable Animal Production: Nutrition and Future Trends," Prof. Dr. Ceyhan emphasized the importance of young people developing healthy and balanced eating habits. He emphasized the need for each individual to consume adequate calories and protein appropriate to their age and lifestyle. He also noted that personalized nutrition models based on human genetic makeup are becoming increasingly important, and that these approaches aim to optimize the health effects of individuals by offering nutritional plans tailored to their genetic characteristics. The speech emphasized that animal products will continue to be a part of the future diet, and that research is ongoing on new production methods such as artificial meat and laboratory-developed foods. However, it was emphasized that these technologies carry certain risks for consumers, such as long-term health effects, allergen risks, and ethical dimensions.
Prof. Dr. Ceyhan concluded his speech by reminding young people of the importance of being conscious consumers for both their own health and the protection of the environment.
In her speech titled "Hand in Hand for Better Food and a Better Future," member Ayşe Özbey emphasized that food production is not only an economic but also an environmental and social responsibility. The speaker stated that today's growing population, climate change, and limited natural resources have made sustainable food production essential. At the end of the program, the moderator briefly summarized the topics covered in the speeches and took a few questions. Participants' questions were answered, and the event concluded with a short Q&A session.
The event's discussions on food security, sustainable production, and the future of dietary habits provided a productive environment for knowledge sharing for students and academics. Participants stated that they greatly benefited from the discussions on current global food issues and solutions.
At the end of the conference, certificates of appreciation were presented to the speakers and the moderator for their contributions. The program concluded with important messages regarding the future of sustainable food systems. Participants noted that such scientific events strengthen university-society collaboration and raise awareness.