a) To conduct research, development, and implementation activities in the production and promotion of high-value spices and aromatic plants used in gastronomy.
b) To conduct research, development, and implementation activities in animal husbandry.
c) To conduct research, development, and implementation activities in the processing of plant and animal products for food.
ç) To engage in activities related to the conservation and identification of the region's biodiversity resources, and conduct research to diversify the agricultural production pattern.
d) To conduct research on plant genetics and produce plant species with high yields.
e) To conduct research and development activities in various fields, including product development, production, processing, and evaluation, as well as food safety and health. To support ongoing studies in these areas.
f) To process plant and animal products produced and market them or make them available for consumption after undergoing technological processes. To establish, operate, or oversee plant and animal production centers for this purpose.
g) To engage in publishing activities to inform the public about research and applications conducted within the center.
ğ) To provide opportunities for all kinds of publications in line with the objectives of the center, prepare and provide materials such as films, videos, cassettes, slides, books, magazines, newspapers, etc., that can be used as dissemination materials in agriculture, and utilize mass communication tools for this purpose.
h) To develop production plans in areas suitable for agricultural production at the university, carry out all kinds of plant and animal production using available natural resources, capital, and labor in allocated areas, contribute to the production of economically valuable and promising plant varieties for the province and region by following scientific and technological innovations in the field and organize activities such as storage, processing, and packaging of agricultural products.
ı) To facilitate the conversion of information and results obtained from research or other activities into scientific publications and ensure their publication.
i) To receive projects from public institutions, private sector, and other organizations related to the activities of the center and carry out their implementation.
j) To organize courses, seminars, conferences, congresses, and similar meetings related to the scope of the center's activities, issue certificates within the framework of relevant legislation, and publish materials related to the activities.
k) To collaborate with public institutions and organizations, private sector, civil society organizations, and international organizations to achieve the objectives of the center.
l) To organize various events such as meetings, seminars, and field trips to introduce Turkish cuisine to students and the community.
m) To establish and operate a gastronomy kitchen.
n) To conduct R&D studies based on physical, chemical, microbiological, and sensory analysis for food safety and functional food and feed production.
o) To perform chemical, physical, and microbiological tests on food, and to commission and report them.
ö) To conduct chemical residue analyses on agricultural products, and to commission and report them.
p) To engage in other activities as decided by the Board of Directors.
