We are interested in a project partnership related to alternative proteins from legumes (specifically lupin) and their applications in developing innovative food products (specifically snacks) and legume-based food ingredients. Topics concerning the valorization of waste biomass obtained after protein isolation from legumes and production of value-added food ingredients are also in our area of ​​interest.

Prof. Dr. Didem SUTAY is a faculty member in the Department of Food Engineering in Karamanoglu Mehmetbey University (KMU). KMU was established in 2007 in Karaman (Türkiye) and provides higher education service with its seven faculties, two institutes, a college and five vocational schools. The Department of Food Engineering was established in 2011 and continues education and training with 11 research laboratories, including Food Chemistry, Innovative Food Processing Technology, Unit Operations, Physical Analysis, Food Biotechnology, Food Technology Applications, Food Microbiology and Undergraduate Laboratories, and provides sectoral services.

Prof. Dr. Didem SUTAY and her company partner Prof. Dr. Zümrüt Begüm ÖGEL recently founded a SME supported by The Scientific and Technological Research Council of Türkiye (TÜBİTAK) and are currently working on lupin-based innovative food products.

Please refer to:
https://www.researchgate.net/profile/Didem-Sutay
https://www.researchgate.net/profile/Zumrut-Ogel