As part of MAKÜ Science Cafe Events, a wonderful conversation was held today in Büğdüz Village with the participation of Öğr. Gör. Dr. Damla Bayana Sönmez, closely engaging with women. The scientific secrets behind traditional food drying methods such as salting and ash water were explained through practical experiments. Additionally, it was discussed how these valuable handcrafts can be transformed into new generation products like vegetable powder and fruit chips and turned into commercial gain with government support. The inspiring event concluded in a sincere atmosphere.
The "Science Cafe" events, initiated by the 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.
On April 15, 2026, the event held 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: 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, creating 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 expressed 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 machine 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, where Büğdüz women shared their own experiences, questions were answered, and a warm atmosphere was created with tea offerings, ended with a commemorative photo taken in memory of the day.
