New Studies (Research & Development)
Collaboration with TÜBİTAK and universities
The Research and Development Center, which is periodically inspected by the Ministry and has been reaccredited, allowed Elvan to pioneer the development of university-industry collaboration in the sector. Through the cooperation it carries out with the universities, Elvan deepened the Research and Development culture, while at the same time opening the doors of the Research and Development Center to the universities allowed the academic world to meet with practice. Currently, the universities Elvan collaborates with are as the following:
- Hacettepe University Food Research Center (HÜGAM)
- Istanbul Technical University Food Engineering Department
- Yıldız Technical University Food Engineering Department
- Ege University Food Engineering Department
Elvan also develops innovative projects in collaboration with TÜBİTAK, which allows it to produce innovative products and obtain patents.
Innovation award from ISO
Turkey’s largest chamber of industry, Istanbul Chamber of Industry (ISO) gives several awards to encourage companies to carry out innovative activities and in this regard, it has awarded Elvan with a prize given that it is the first company in the sector to establish a Research and Development Center. ISO granted an innovation award to Elvan within the field of ‘Business Consequences’ and thereby provided a model for the other firms.
The award in question was received by Elvan Group Vice President Osman Kadiroğlu, during a ceremony that took place with the presence of ISO Executive Board Chairperson Erdal BAHÇIVAN, ISO Assembly President Zeynep Bodur OKYAY and was presented by the Minister of Science, Industry and Technology Mr. Fikri IŞIK as well as the Governor of Istanbul Hüseyin Avni Mutlu.
Being the first company to establish a research and development center in the sector, to pioneer the university-industry collaboration and to be awarded with an innovation award from ISO, Elvan marks its difference via the “natural innovation” vision in innovative practices. Elvan is particularly aware of the fact that solely innovative approaches related to food bring the consumers face to face with unwanted consequences such as GMO, and therefore it envisages an innovative approach that resembles the renovation of the nature such as the spring-summer that follows the winter with a vision of ‘natural innovation’. It proceeds with an understanding of innovation that is sustainable, that does not harm human beings and the environment and does not cause deformation to the original food.