At Science Cafe this week, traditional drying methods met with science

The "Science Cafe" events, initiated by Burdur Mehmet Akif Ersoy University (MAKÜ) Science Communication Coordination to bring science together with society, continue at full speed. As part of the events, a talk titled "Preservation of Flavor with the Sun" was held with the participation of Lecturer Dr. Damla Bayana Sönmez.

The event, held on April 15, 2026, at Büğdüz Village Youth Center, attracted interest from the women of Büğdüz, who have been masters of winter preparations and have enriched tables for centuries. Instead of a classic seminar format, the event took place as an interactive conversation circle where women shared their experiences, discussing the scientific truths behind traditional food drying methods passed down from generation to generation.

"Scientists in the Kitchen: The Scientific Secrets of Traditional Methods"

Lecturer Dr. Damla Bayana Sönmez emphasized that the practices applied by Anatolian women in the kitchen are actually based on advanced scientific principles. She explained that the "ant head/rock salt" salting method used when drying tomatoes corresponds to the "osmosis" rule in science and creates a safety shield that prevents food spoilage. Similarly, she stated that the "potash/ash water dipping" process applied when drying grapes is a chemical process that thins the waxy layer of the fruit, accelerating drying.

In the talk, which also included practical experiments, the importance of drying products like mint and thyme in the shade rather than directly in the sun to preserve the volatile oils and chlorophyll in the plant was conveyed. Through the apple experiment conducted, it was visually demonstrated to the women how lemon juice (Vitamin C) prevents oxidation and browning. Additionally, attention was drawn to how to understand when foods are fully dried and what the correct storage conditions are. It was stated that instead of nylon bags, which cause sweating and mold in the preservation of winter products, cotton cloth bags and glass jars that allow the food to breathe should be used.

"From Tradition to Future: Women Producers and Innovative Products"

One of the most striking parts of the event was the section where women's production and value-added innovative products were discussed. The potential of Büğdüz women to transform these unique handcrafts into commercial value was mentioned.

Information was provided about the machinery and equipment grant supports offered by the Ministry of Agriculture and Forestry, TKDK, and KOSGEB for women entrepreneurs. Not only traditional products but also new generation value-added product alternatives such as healthy vegetable/fruit chips, special decorations for herbal teas, and vegetable powders produced with the "zero waste" philosophy demanded by the modern market were introduced, offering participants a visionary perspective.

The Science Cafe event, which took place in a very warm atmosphere where Büğdüz women shared their experiences, questions were answered, and tea was served, ended with a commemorative photo taken in memory of the day.