We are interested in collaborating on projects that integrate food packaging innovations and fungal fermentation to develop sustainable solutions for the food industry. Our team brings expertise in two key areas:

Food Packaging:
Designing and fabricating functional packaging materials, including nanofibrous mats, using advanced techniques like electrospinning and electro-blowing.
Developing sustainable, biodegradable packaging materials from renewable resources and biomaterials.
Enhancing packaging functionality with antimicrobial and antioxidant properties to extend shelf life and improve food safety.

Fungal Fermentation:
Leveraging solid-state fermentation (SSF) to produce bioactive compounds and enzymes for incorporation into advanced food packaging materials.
Exploring the potential of fungal metabolites to enhance the performance of biomaterials in food systems.
Utilizing fermentation-based approaches to valorize agricultural and food industry by-products for innovative applications.
By combining our expertise in these two areas, we aim to collaborate on projects that reshape food systems by integrating innovative materials, sustainable practices, and functional design. We are particularly interested in advancing minimally processed, health-promoting food alternatives while addressing challenges in supply chain and consumer acceptance.

We are a multidisciplinary team based at Yozgat Bozok University, specializing in food packaging and fungal fermentation technologies. Our expertise focuses on developing innovative, sustainable solutions for the food industry, integrating advanced material science with bio-based processes. Our key strengths include:

Research and Development in Food Packaging:
Design and fabrication of nanofibrous materials using cutting-edge techniques like electrospinning and electro-blowing.
Development of active and intelligent packaging systems with antimicrobial and antioxidant functionalities.
Focus on sustainability through the use of biodegradable and renewable biomaterials.

Fungal Fermentation Applications:
Utilization of solid-state fermentation (SSF) to produce bioactive compounds, enzymes, and metabolites for food applications.
Valorization of agricultural by-products and waste materials through fermentation to create high-value ingredients.
Research on integrating fermentation-derived components into food packaging for enhanced functionality.
Our team is actively engaged in national and international collaborations, contributing to projects aimed at addressing global challenges in food safety, sustainability, and innovation. With a strong track record of publications and funded research, we are committed to transforming the food system by bridging the gap between traditional processes and modern technologies.