Programme: Erasmus+

Action: KA220-HED – Cooperation partnerships in higher education

Call: 2022

Project ID: 2022-2-HU01-KA220-HED-000094859

Duration: 26 Months (01/01/2023 to 01/03/2025)

Amount: 250.000,00 EUR

Coordinator:   Budapest Business School (BBS), Hungary

Partners:         Istanbul Medeniyet University (IMU), Türkiye

                        Portucalense University (UPT), Portugal

                        János Selye University (JSU), Slovakia

​

Food allergies are abnormal responses of the immune system to foods. Food allergies are currently considered the primary cause of anaphylactic reactions and are therefore recognized as a public health issue. It is highly important for the hospitality, restaurant, and catering (HoReCa) sector to be informed about food allergies and to be able to provide safe options for customers with food allergies.

What is the aim of the ETDTFA project?

• To examine international and national legal regulations regarding food allergies and evaluate their effectiveness for the HoReCa sector.

• To assess current conditions regarding food allergies through discussions with representatives from the HoReCa sector, relevant civil society organizations, and legal authorities.

• To review best practices of the HoReCa sector regarding food allergies.

• To prepare and implement training on the management of food allergies for managers, employees, and students in higher education programs that contribute to the sector's workforce.

 

What are the objectives of the ETDTFA project?

To provide education on food allergies to managers, employees, and students in higher education programs that contribute to the HoReCa sector's workforce, aiming to improve service quality, ensure the safety of customers with food allergies, and enable customers to receive safe food service. Assoc. Prof. Dr. Mustafa Yavuz from Istanbul Medeniyet University's Department of History of Science, Dr. Havvanur Yoldaş İlktaç and Dr. Burcu Aksoy Canyolu, faculty members of the Department of Nutrition and Dietetics, are the project coordinators and researchers in Turkey. The project, which started in January 2023 and is planned to last for 26 months, will hold its first workshop in October in Portugal and the second workshop in 2024 in Istanbul, Turkey.

 

Manager

Mustafa Yavuz, Department of History of Science, IMU

Researcher

Burcu Aksoy Canyolu, Department of Nutrition and Dietetics, IMU

Havvanur Yoldaş İlktaç, Department of Nutrition and Dietetics, IMU