Dear colleagues and friends,
On behalf of the Organization Committee, we would like to invite you to the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, to held in Sarajevo/ Bosnia and Herzegovina on 01-04th October 2015 and enjoy the scientific and cultural activities. The symposium is organized by Namık Kemal University, University of Sarajevo and International Sarajevo University.
We feel honored to say that we conducted the 1st International Symposium on Traditional Foods from Adriatic to Caucasus in Tekirdağ/Turkey on 2010 and the 2nd one in Struga/Macedonia on 2013, successfully. We had many participants from different countries (mainly from Turkey), addressing scientists, technicians and industrialist in both symposiums., presenting in scientific sections with oral and poster presentations. We had great feedbacks that motivate us to arrange the 3rd of that symposium.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus will be held in Sarajevo, Bosnia and Herzegovina, which is one very pleasant and historical places in Europe. Bosnia and Herzegovina’s large abundance of natural and cultural attractions make it a preferred place to visit. While we are learning about the traditional foods of different cultures from Adriatic to Caucasus, we can enjoy the Bosnia and Herzegovina’s spectacular nature. Also, the hospitality of the Bosnia and Herzegovina’s people will make your visit truly memorable.
Our main goal is from now on to offer to all of you a great and attractive symposium joining different cultures, traditions and knowledge throughout the traditional foods from Adriatic to Caucasus while creating valuable networks among colleagues.
As organization committee, we would appreciate your interest and hope to welcome you in Sarajevo on 01-04th October 2015.
See you in Sarajevo!
Assoc. Prof.Dr. Nermina Spaho Prof.Dr. Mehmet Demirci
Traditional Cereal Foods
Traditional Meat, Poultry and Fishery Products
Traditional Dairy Products
Traditional Fruit and Vegetable Foods
Traditional Sweet Products
Other Traditional Foods
Social Aspects of Traditional Food and Nourishment
Traditional Functional Foods
Modernisation of Traditional Food Production Processes
Safety of Traditional Foods