Konya University of Food and Agriculture Played an Active Role in International Gastronomy Collaborations Under the ERASMUS+ Chocofuture Project

The university, which participated as a partner in the training sessions and workshops held at the Tarsus Gastronomy Center from April 8–12, brought its academic expertise in the field of gastronomy to the international stage. The program, which also featured chefs from Belgium and the Netherlands, included hands-on training sessions on chocolate production.
In the project, implemented with the support of Tarsus Municipality and the Tarsus Chamber of Commerce and Industry, and led by the Tarsus Slow Food Earth Market Association, Konya Food and Agriculture University stood out for its academic contributions. The university played a key role in this multi-stakeholder initiative by providing support for both theoretical knowledge sharing and practical production processes.

At the events, which saw participation from producers and entrepreneurs from various cities, attendees had the opportunity to experience chocolate production techniques firsthand, while the exchange of knowledge and experience took center stage. Throughout this process, Konya Food and Agriculture University once again highlighted the importance of a practice-based approach in gastronomy education.

At the conclusion of the program, events held at Yeryüzü Pazarı established direct connections between local producers and international participants. This interaction offered significant opportunities for developing new collaborations and increasing production diversity.

Such international projects involving Konya Food and Agriculture University are viewed as a reflection of the university’s vision to strengthen both its academic and sectoral partnerships.