A Science Café Event Titled “The Hidden Side of Fried Food: Air Fryers and Food Safety” Was Held

In collaboration between our university’s Office of Science Communication and our Faculty of Health Sciences, an event titled “The Hidden Side of Fried Delicacies: Air Fryers and Food Safety” was held as part of the Science Café series.
The program, held at Bandırma Cumhuriyet Square, was attended by our Rector, Prof. Dr. İsmail Boz, and his wife, Sibel Boz, as well as our academic and administrative staff, students, and the people of Bandırma. The event, moderated by our Corporate Communications Coordinator and Science Communication Office Coordinator, Lecturer Muhammet Yörübulut, featured Dr. Kübra Damla Ekenci, Assistant Professor in the Department of Nutrition and Dietetics at our Faculty of Health Sciences, as the speaker.
In her presentation, Assistant Professor Kübra Damla Ekenci addressed why fried foods are so popular among people and compared traditional frying methods with the air-fryer technology that has become widespread in recent years. Providing information about undesirable chemicals that can form during cooking, Ekenci emphasized that using the appropriate cooking time and correct temperature is crucial for minimizing these risks.
Stressing the importance of avoiding overcooking, Ekenci noted that stopping the cooking process once the food turns a golden-yellow color is a healthier choice.
Toward the end of the program, Ekenci also addressed the climate crisis, noting that used frying oil should not be poured down the drain for the sake of environmental sustainability. Stating that waste oil can cause serious harm to the environment and water resources, Ekenci highlighted the importance of disposing of this oil at designated collection points.
The program concluded after the participants’ questions were answered, and our Rector, Prof. Dr. İsmail Boz, presented a certificate of appreciation to Assistant Professor Kübra Damla Ekenci. The event ended with a commemorative photo taken to mark the occasion.