Artan n\u00fcfus, iklim de\u011fi\u015fikli\u011fi, ekilebilir alanlar\u0131n \u015fehirle\u015fme ve erozyon gibi nedenlerle kayb\u0131 ve d\u00fcnyan\u0131n d\u00f6n\u00fc\u015f\u00fcm\u00fc ile insano\u011flunun 20 y\u0131l sonraki besin tercihlerini radikal bir \u015fekilde de\u011fi\u015ftirece\u011fini s\u00f6yleyen uzmanlar, laboratuvar ortam\u0131nda et ve s\u00fct \u00fcretiminin ba\u015flad\u0131\u011f\u0131n\u0131 kaydetti.<\/p>\n
\u0130stanbul Ayd\u0131n \u00dcniversitesi G\u00fczel Sanatlar Fak\u00fcltesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc\u2019n\u00fcn \u00f6\u011fretim \u00fcyeleri, yak\u0131n gelecekte insano\u011flunun laboratuvar ortam\u0131nda k\u00f6k h\u00fccreden \u00fcretilen et ve kazein (s\u00fct proteini) \u00fcreten bakterilerce \u00fcretilen s\u00fct ile ba\u015fta \u00e7ekirge olmak \u00fczere ar\u0131, hamamb\u00f6ce\u011fi ve salyangoz gibi b\u00f6cekler ile k\u0131rm\u0131z\u0131 deniz yosunu, mikro ve makro algler gibi deniz kaynakl\u0131 mahsuller ile beslenece\u011fini ifade ettiler.<\/p>\n
\u201cAlternatif g\u0131dalardan ka\u00e7\u0131\u015f\u0131m\u0131z yok\u201d<\/p>\n
Birle\u015fmi\u015f Milletler G\u0131da ve Tar\u0131m \u00d6rg\u00fct\u00fc\u2019ne (FAO) g\u00f6re her dokuz ki\u015fiden biri yata\u011fa a\u00e7 girdi\u011fini, yine FAO verilerine g\u00f6re 2040 y\u0131l\u0131nda 9 milyara \u00e7\u0131kacak olan d\u00fcnya n\u00fcfusunu beslemek i\u00e7in mevcut g\u0131da \u00fcretiminin iki kat\u0131na \u00e7\u0131kar\u0131lmas\u0131 gerekti\u011fini ifade eden \u0130stanbul Ayd\u0131n \u00dcniversitesi G\u00fczel Sanatlar Fak\u00fcltesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm Ba\u015fkan\u0131 Prof. Dr. Kamil Bostan, \u201cBu da, h\u0131zla kirlenen ve k\u00fcresel \u0131s\u0131nman\u0131n etkisi alt\u0131na giren d\u00fcnyam\u0131zda, tar\u0131m alanlar\u0131n\u0131n daralmas\u0131 nedeniyle, g\u0131da konusunda sorun ya\u015fanmas\u0131 anlam\u0131na geliyor. Geli\u015fmi\u015f \u00fclkeler bunun \u00e7al\u0131\u015fmalar\u0131na ba\u015flad\u0131lar. \u015eu an hayvanlar\u0131n k\u00f6k h\u00fccresi kullan\u0131larak laboratuvar ortam\u0131nda et ve geneti\u011fi de\u011fi\u015ftirilmi\u015f bakterilerin \u00fcretti\u011fi kazein ile elde edilen s\u00fct \u00fcretimi ba\u015flad\u0131. Bunun yan\u0131nda alternatif besin aray\u0131\u015flar\u0131 devam ediyor. Yak\u0131n gelecekte ar\u0131, yusuf\u00e7uk, kar\u0131nca, \u00e7ekirge ve salyangoz gibi b\u00f6ceklerin larvalar\u0131 ba\u015fl\u0131ca protein kaynaklar\u0131m\u0131z olacak. Hatta bu b\u00f6cekleri, t\u0131pk\u0131 saks\u0131da domates yeti\u015ftirdi\u011fimiz gibi evimizde besledi\u011fimiz g\u00fcnler olacak. Ancak her \u015feyden \u00f6nce bu konuda toplumda var olan olumsuz alg\u0131y\u0131 k\u0131rmak gerekiyor. \u00c7\u00fcnk\u00fc kimi b\u00f6cekler protein bak\u0131m\u0131ndan k\u0131rm\u0131z\u0131 etten bile daha zengin. Tabii alternatif besinler konusunda gastronomi uzmanlar\u0131na da lezzet konusunda b\u00fcy\u00fck i\u015f d\u00fc\u015f\u00fcyor. \u00c7\u00fcnk\u00fc bu tip g\u0131dalardan bug\u00fcnk\u00fc tad\u0131 almak m\u00fcmk\u00fcn olmayabilir. Bu durumda gastronomi uzmanlar\u0131 yeteneklerini konu\u015fturmak durumunda\u201d dedi.<\/p>\n
Laboratuvar ortam\u0131nda et ve s\u00fct \u00fcretimi ba\u015flad\u0131<\/p>\n
\u201cD\u00fcnyan\u0131n insan eliyle h\u0131zla de\u011fi\u015ftirilmesi sonucu daralan tar\u0131m alanlar\u0131, g\u0131da \u00fcretimini laboratuvar ortamlar\u0131na y\u00f6nlendirmeye ba\u015flad\u0131\u201d diyen \u0130A\u00dc Anadolu B\u0130L Meslek Y\u00fcksekokulu (ABMYO) G\u0131da \u0130\u015fleme B\u00f6l\u00fcm Ba\u015fkan\u0131 Dr. \u00d6\u011fr. \u00dcyesi Ayla \u00dcnver Al\u00e7ay, \u201cBa\u015fta ABD ve Hollanda olmak \u00fczere bir\u00e7ok \u00fclkede laboratuvar ortam\u0131nda et ve s\u00fct \u00fcretimi bug\u00fcn ba\u015flam\u0131\u015f durumda. Ancak \u2018yapay\u2019 kelimesi bu \u00e7al\u0131\u015fma i\u00e7in pek uygun de\u011fil. Zira laboratuvar ortam\u0131nda et \u00fcretimi, \u00e7iftlik hayvanlar\u0131n k\u00f6k h\u00fccreleri, s\u00fct \u00fcretimi ise kazein sentezleyen bakteriler kullan\u0131larak yap\u0131l\u0131yor. \u00dcstelik do\u011fal \u00fcretilen et ve s\u00fctteki kimi sak\u0131ncalar bu \u00fcr\u00fcnlerde olmuyor\u201d ifadelerini kulland\u0131.<\/p>\n
3D yaz\u0131c\u0131larla g\u0131da \u00fcretimi ba\u015flad\u0131<\/p>\n
Yak\u0131n gelecekte k\u0131vaml\u0131 baz\u0131 besinlerin 3D yaz\u0131c\u0131 teknolojisiyle \u00fcretilece\u011fine dikkat \u00e7eken \u0130stanbul Ayd\u0131n \u00dcniversitesi G\u00fczel Sanatlar Fak\u00fcltesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc\u2019nden Dr. \u00d6\u011fr. \u00dcyesi Ebru Deniz, \u201cMalzeme \u00fcretimi alan\u0131nda ilk olarak ortaya \u00e7\u0131kan bu teknoloji, g\u0131da alan\u0131nda da kullan\u0131m alan\u0131 buldu. 3D yaz\u0131c\u0131lar karma\u015f\u0131k geometrili, ayr\u0131nt\u0131l\u0131 dokulara sahip g\u0131dalar\u0131n \u00fcretilmesi ve \u00f6zel beslenme i\u00e7erikli g\u0131dalar \u00fcretilmesi i\u00e7in b\u00fcy\u00fck bir potansiyele sahip. \u00d6zellikle \u00e7ikolata, sos, hamur ve p\u00fcre gibi malzemeler yak\u0131n gelecekte 3D yaz\u0131c\u0131larla \u00fcretilebilecek. Bunun yan\u0131nda vejetaryen ve vegan beslenme i\u00e7in de 3D yaz\u0131c\u0131 teknolojisi kullan\u0131lacak. O kadar ki, bir zaman sonra restoranda verdi\u011fimiz sipari\u015f i\u00e7eride 3D yaz\u0131c\u0131lardan \u00e7\u0131kart\u0131l\u0131p \u00f6yle \u00f6n\u00fcm\u00fcze gelecek. Bununla ilgili geli\u015fmi\u015f \u00fclkelerde \u00e7al\u0131\u015fmalar s\u00fcr\u00fcyor\u201d dedi.<\/p>\n
\u201cYosun ve alg yemeye haz\u0131r olmal\u0131y\u0131z\u201d<\/p>\n
De\u011fi\u015fimin deniz \u00fcr\u00fcnlerine de yans\u0131yaca\u011f\u0131n\u0131 ifade eden \u0130A\u00dc ABMYO G\u0131da \u0130\u015fleme B\u00f6l\u00fcm\u00fc A\u015f\u00e7\u0131l\u0131k Program Ba\u015fkan\u0131 \u00d6\u011fr. G\u00f6r. \u00c7i\u011fdem Mu\u015ftu ise, \u201cYak\u0131n gelecekte deniz \u00fcr\u00fcnleri de sofram\u0131zda daha \u00e7ok yer almaya ba\u015flayacak. Tabii bal\u0131k gibi bildi\u011fimiz su \u00fcr\u00fcnlerinden ziyade, \u00f6zellikle Uzak Do\u011fu\u2019da halen t\u00fcketimi yayg\u0131n olan yosun ve alg gibi canl\u0131lardan bahsediyoruz. 2030-2040 y\u0131llar\u0131 civar\u0131nda yosunlar art\u0131k al\u0131\u015f\u0131lagelmi\u015f salata ve yemeklerin i\u00e7inde yer alacak. Bundan ba\u015fka protein bak\u0131m\u0131ndan son derece zengin olan mikro ve makro algler de t\u00fcketim al\u0131\u015fkanl\u0131klar\u0131m\u0131za dahil olacak\u201d \u015feklinde konu\u015ftu.<\/p>\n","protected":false},"excerpt":{"rendered":"
ARTAN N\u00dcFUS, \u0130KL\u0130M DE\u011e\u0130\u015e\u0130KL\u0130\u011e\u0130, EK\u0130LEB\u0130L\u0130R ALANLARIN \u015eEH\u0130RLE\u015eME VE EROZYON G\u0130B\u0130 NEDENLERLE KAYBI VE D\u00dcNYANIN D\u00d6N\u00dc\u015e\u00dcM\u00dc \u0130LE \u0130NSANO\u011eLUNUN 20 YIL SONRAK\u0130 BES\u0130N TERC\u0130HLER\u0130N\u0130 RAD\u0130KAL B\u0130R \u015eEK\u0130LDE DE\u011e\u0130\u015eT\u0130RECE\u011e\u0130N\u0130 S\u00d6YLEYEN UZMANLAR, LABORATUVAR ORTAMINDA ET VE S\u00dcT \u00dcRET\u0130M\u0130N\u0130N BA\u015eLADI\u011eINI KAYDETT\u0130.<\/p>\n","protected":false},"author":1,"featured_media":164974,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[3904,24505,2022,39250,231],"class_list":["post-164973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genel","tag-besin","tag-degisecek","tag-sonra","tag-tercihleri","tag-yil"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.tvturk.com\/wp-content\/uploads\/2019\/06\/20-yil-sonra-besin-tercihleri-degisecek_c1b9512.jpg?fit=1000%2C527","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paKIfm-GUR","_links":{"self":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts\/164973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/comments?post=164973"}],"version-history":[{"count":0,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts\/164973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/media\/164974"}],"wp:attachment":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/media?parent=164973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/categories?post=164973"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/tags?post=164973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}