İrfan Günsel Research Center

Preserving Heritage, Cultivating Innovation

Vision
To become a leading multidisciplinary research center that bridges tradition and innovation—preserving Cyprus’s cultural and agricultural heritage while pioneering sustainable food and rural development practices in line with global standards.

Mission

The İrfan Günsel Research Center is dedicated to continuing the legacy of İrfan Suat Günsel, whose lifelong commitment to Cyprus, its land, and its people serves as an enduring inspiration. The Center conducts scientific, cultural, and applied research to safeguard local values, traditional production methods, ecological agriculture, animal husbandry, and innovative food technologies. By merging traditional craftsmanship with modern science, the Center aims to transform local knowledge into global value.

Research Focus and Objectives

  • Conduct scientific and applied research in agriculture, animal husbandry, food production, and rural development with an interdisciplinary approach.
  • Preserve and enhance Northern Cyprus’s cultural and gastronomic heritage, particularly through innovative projects ensuring quality, authenticity, and sustainability.
  • Support the transition to sustainable agricultural models by developing strategies that align with both environmental and economic priorities.
  • Promote knowledge transfer through collaboration with international institutions, integrating research outcomes into education and public awareness.
  • Contribute to policy development in food security, quality control, and rural resilience, in alignment with the UN Sustainable Development Goals (SDG 11, 12, 13).

Leadership

Head of the Center: Prof. Dr. Özge Özden
Executive Board: Prof. Dr. Özge Özden, Prof. Dr. Salih Gücel, Prof. Dr. Beyza Ulusoy, Assist. Prof. Dr. Doruk Kaynarca, Dr. Hüseyin Çelik

Research Groups and Members

Beekeeping Research Group

  • Prof. Dr. Özge ÖZDEN
  • Prof. Dr. Salih GÜCEL
  • Prof. Dr. Fadi AL-TURJMAN
  • Dr. Gennaro Di Prisco (Italy)
  • Lecturer Mehmet KARAGÖZLÜ

Olive Research Group

  • Prof. Dr. Özge ÖZDEN
  • Prof. Dr. Salih GÜCEL
  • Assist. Prof. Dr. Perihan ADUN
  • Assist. Prof. Dr. Şebnem GÜLER
  • Dr. Francisco Noé (Spain)
  • Dr. Sinem YILDIRIM
  • Dr. Hüseyin ÇELİK
  • Lecturer Mehmet KARAGÖZLÜ

Innovative Foods Research Group

  • Prof. Dr. Beyza ULUSOY
  • Assist. Prof. Dr. Doruk KAYNARCA
  • Dr. Şebnem GÜLER
  • Dr. Fatma Kaya YILDIRIM

Cultural Heritage and Rural Life Research Group

  • Prof. Dr. Özge ÖZDEN
  • Prof. Dr. Salih GÜCEL
  • Assoc. Prof. Dr. Buket ASİLSOY
  • Dr. Sinem YILDIRIM
  • Dr. Hüseyin ÇELİK
  • Lecturer Mehmet KARAGÖZLÜ

Animal Husbandry Research Group in Cyprus

  • Prof. Dr. Selim ASLAN
  • Prof. Dr. Salih GÜCEL
  • Dr. İbrahim M. Abdourhamane
  • Dr. Hüseyin ÇELİK

Key Projects

Project 1: From Garden to Table
The aim of this research is to examine the agricultural and livestock activities carried out by individuals in home gardens in Northern Cyprus, and to assess the prevalence, impacts,individual attitudes, preferences, and intentions regarding sustainable agriculture practices. The study addresses biodiversity conservation, reduction in chemical input use, adoption of alternative agricultural techniques, and the effects of these practices on health, environment and economy. Furthermore, participants’ socio-demographic characteristics (age, gender,income level, education level) will be analyzed along with their awareness levels toward home gardening, and their attitudes and preferences toward sustainable agriculture practices.

The challenges encountered in home gardening (such as water supply, pests and diseases, time constraints) and the solutions developed to cope with these challenges will also be evaluated. In addition, the levels of use of organic fertilizers and biological pest management, water management practices, and awareness of environmental sustainability are among the focal points of the research. Moreover, using the Discrete Choice Experiment (DCE) method, the preference structures of participants toward different agricultural production combinations and their intentions toward sustainable practices will be analyzed. This research aims to assess the individual, societal, and environmental dimensions of home gardening and to contribute to the development of sustainable agriculture policies.

Project 2: The Tradition of the Island in Safe Hands

Developing an innovative, scientifically monitored halloumi (hellim) production process that protects cultural authenticity while meeting international food safety standards.

Halloumi, one of the most distinctive elements of Cypriot heritage, represents both a cultural identity and a scientific challenge in modern food production. The İrfan Günsel Research Center’s halloumi project combines traditional cheese-making knowledge with contemporary laboratory-based innovation. Conducted in collaboration with the Innovative Food Production Center and AGRI_VET Research Laboratory, the project aims to preserve the product’s unique texture, flavor, and artisanal value, while ensuring full compliance with European Union and Codex Alimentarius food safety protocols.

The project’s scientific component involves the standardization of production parameters — such as pH stability, milk composition, microbial control, and temperature precision — to ensure both consistency and safety across large-scale production.
At the same time, researchers are working to document and archive traditional production methods passed down through generations of Cypriot producers, transforming local knowledge into a scientifically validated process.

In addition to laboratory and field studies, the Center promotes the concept of “Cultural Sustainability through Food”, emphasizing that protecting traditional production means preserving the memory, identity, and continuity of a community. The project thus stands as a model of how scientific innovation can safeguard cultural heritage while strengthening Cyprus’s position in the international agri-food sector.

Research Outputs:

  • Ulusoy, B. H., Yıldırım, F. K., Kaynarca, D. H., Berkan, Ş., & Kademi, H. İ. (2024). Investigation of quality characteristics of industrially produced halloumi cheese. Ankara University Veterinary Faculty Journal, 71(4), 463–470.
  • Mahan, F. I., Ulusoy, B. H., Yıldırım, F. K., & Hecer, C. (2025). Presence of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in halloumi sold in Northern Cyprus. Ankara University Veterinary Faculty Journal, 72(3), 251–255.
  • Yıldırım, F. K., Yeşilovalı, H. T., Kaynarca, H. D., Şükür, H., & Ulusoy, B. H. (2024). Identification of heat-resistant molds from meat and dairy products on market shelves in Northern Cyprus. Carpathian Journal of Food Science and Technology.
  • Hecer, C., Ulusoy, B. H., & Kaynarca, H. D. (2024). Taste of Cyprus: Halloumi. Near East University, Faculty of Veterinary Medicine.

Facilities and Collaborations

The Center operates within the Cyprus Herbarium and Natural History Museum at Near East University and collaborates with the AGRI_VET Research Laboratory, Havva Hanım Farm, and the Innovative Food Production Center.
International partnerships include the Naples Plant Protection Institute (Italy) and La Grassa Institute (Spain) for ongoing research in sustainable beekeeping and olive oil quality analysis.

Societal Impact

Through its interdisciplinary initiatives, the Center not only contributes to scientific advancement but also to community well-being, sustainable resource use, and the preservation of cultural identity. Its projects highlight how scientific research can sustain both ecological balance and local tradition—turning knowledge into a tool for social innovation and cultural continuity.