The World Food Day event, jointly organized by Niğde Ömer Halisdemir University, the Niğde Provincial Directorate of National Education, the Faculty of Agricultural Sciences and Technologies, and the Faculty of Engineering, was held on October 16, 2025, at 11:00 a.m. in Hall 1071 of the Congress and Culture Center. Representing our department, the Head of the Food Engineering Department, Prof. Dr. Hasan TANGÜLER, together with faculty members and students of the department, participated in the event.

The opening speech was delivered by Fatma KILIÇ, Head of Health Services at the Niğde Provincial Directorate of National Education, who shared information about her work on healthy nutrition and food safety. Following her, the Dean of the Faculty of Agricultural Sciences and Technologies, Prof. Dr. Ahmet ŞEKEROĞLU, emphasized the importance of World Food Day and the accessibility of food.

The Dean of our Faculty, Prof. Dr. Murat BARUT, highlighted the importance of increasing food awareness and developing environmentally friendly and intelligent sustainable systems through technological transformation and digitalization in agriculture. Within the scope of the 2025 World Food Day theme, “Hand in Hand for Better Foods and a Better Future,” he also noted that exemplary collaborations have been established between the Faculty of Agricultural Sciences and Technologies and our undergraduate and graduate students.

During the event, our faculty member Dr. Ayşe ÖZBEY delivered a presentation titled “Hand in Hand for Better Foods and a Better Future.” Dr. ÖZBEY emphasized that food production is not only an economic activity but also an environmental and social responsibility. She pointed out that, due to the increasing population, climate change, and limited natural resources, sustainable food production methods have become inevitable.

At the end of the conference, certificates of appreciation were presented to the speakers and the moderator for their valuable contributions. The program concluded with meaningful messages regarding the future of sustainable food systems. Participants expressed that such scientific events strengthen university–community collaboration and raise public awareness on global food issues