Food Engineering

Project Name

Project Type

Project Team

Innovative Approaches on the Prevention/Reduction of Quality Losses in Frozen Food Products: Cryoprotectant Production, Incorporation of Cryoprotectants into Model Foods and Investigation of the Effects of Different Freezing – Thawing Techniques during Frozen Storage

TÜBİTAK 1001

Fatih Mehmet Yılmaz

Aslı Zungur Bastıoğlu

Ahmet Görgüç

Development of active and smart bionanocomposite packages, which are carriers of extracts obtained from natural sources, with improved structural and functional properties, and their applications in model foods

TÜBİTAK 1001

Hilal Şahin Nadeem

Encapsulation of sweetgum (Liquidambar orientalis) oil with different methods: Characterization of the encapsulated product and model food applications

TÜBİTAK 1001

Hilal Şahin Nadeem

Encapsulation of propolis using different methods to preserve its phenolic content and mask its bitter taste: Optimization of encapsulation methods, determination of the stability of encapsulated propolis microparticles and their use in model foods

TÜBİTAK 1001

Mehmet Koç

Hilal Şahin Nadeem

Production of capsaicin microparticles with suppressed burning sensation and determination of product stability

TÜBİTAK 1001

Hilal Şahin Nadeem

Mehmet Koç

Microencapsulation of extra virgin olive oil by spray drying method: Determination of emulsification conditions, optimization of microencapsulation process conditions with D optimal design and effects of storage conditions on oxidative stability and quality of microcapsules

TÜBİTAK 1001

Mehmet Koç

Aslı Zungur Bastıoğlu

Detection genes associated with sensitivity to low oxygen levels of different tomato types by transcriptome profiling

TÜBİTAK COST

Hilal Şahin Nadeem

Extraction, purification and encapsulation of the natural colorants phycocyanin and fucoxanthin from microalgae and cyanobacteria, and testing of stability in foodstuffs

TÜBİTAK COST

Mehmet Koç

The effect of modified atmosphere packaging (MAP) on the quality characteristics of dried figs

TÜBİTAK 1002

Hilal Şahin Nadeem

Olcay Boyacıoğlu

Yogurt production with transglutaminase

TÜBİTAK 1002

Selda Bulca

The Investigation of Microbial Decontamination Effect of Ultrasound Washing on Dried Fig

TÜBİTAK 1002

Fatih Mehmet Yılmaz

Ahmet Görgüç

The Production of Plant Protein Powder from Sesame Bran: Valorization of Waste, Determination of the Effects of Different Extraction Techniques and Spray Drying Process Conditions

TÜBİTAK 3501

Fatih Mehmet Yılmaz

Ahmet Görgüç

Innovative formulation approaches in the production of poultry meat products and investigation of the use of phosphate alternative components in chicken meat products produced with different technologies

TÜBİTAK SANTEZ

Aslı Zungur Bastıoğlu

Prototype design for home oven development with vacuum cooking and frying function and testing on different food groups

TÜBİTAK SANTEZ

Mehmet Koç

Production of dry baker's yeast with controlled release with fluidized bed coating technology

TÜBİTAK TEYDEB

Mehmet Koç

Design and prototype production of centrifugal separator with circulation feature for bacteria cleaning in milk

TÜBİTAK TEYDEB

Fatih Mehmet Yılmaz

Determination of the chemical composition of olives grown around Aydın province, investigation of mycotoxin contamination in olive oils and pickled olives (green - black) by HPLC method

State Planning Organization

Cavit Bircan

Production of high value-added vegetable protein powder from industrial sour cherry seed waste, its use in protein bar production formulation and commercialization

TAGEM

Fatih Mehmet Yılmaz

Ahmet Görgüç

Boost the production, processing and consumption of camel milk in the Mediterranean basin

European Union

Selda Bulca