We are interested in joining a consortium that focuses on projects that align with the FutureFoodS objectives of advancing sustainable, innovative, and health-promoting food systems. We would like to develop new types of foods with high nutritional value using plants (e.g. pulses, grains, nuts, seeds, algae) and/or food waste.

We are a research team in Food Engineering/Biotechnology Department of Ankara University who have expertise in valorization of food waste, fermentation, prebiotics, probiotics (lactic acid bacteria), post-biotics, novel extraction techniques (such as ohmic-ultrasound-microwave assisted), green solvents (deep eutectic solvents, ionic liquids), extraction of valuable compounds (such as oligo-saccharides, fermentable sugars, phenolics, amino acids) from food waste/cellulosic biomass. We have also worked on pretreatment of lignocellulosic biomass and biofuel production. We have studies on antimicrobial components and peptides. We can determine the structure of these components, by using some molecular genetic and biochemical tools. We can characterize lactic acid bacteria and their metabolites. In our labs we have Parr reactor, microwave ovens, ultrasound probes, ohmic heating systems, rotavap, freeze dryer, shaker incubators, HPLC, GC, HPAEC-PAD, network analyzer, tray drier, equipments necessary for classical and modern microbiology and biotechnology studies (PCR, RT-PCR, DNA sequencing device, FT-IR, gel electrophoresis, etc. devices).