We are seeking collaboration within a consortium under the FutureFoodS Call 2 topic “Towards diverse, sustainable and circular food processing systems.” Our expertise lies in the experimental development of functional foods, with a strong focus on food fermentation processes and the valorisation of food processing by-products through. As an academic research group, we conduct laboratory-scale and applied experimental studies aiming to improve nutritional value, functionality and sustainability of food systems. We are interested in collaborating with research and industrial partners working on complementary areas such as food process engineering, scale-up of fermentation processes, sustainability assessment, or application-driven product development.

I am affiliated with the Food Engineering Department of Selçuk University, which provides extensive laboratory and pilot-scale infrastructure for food processing research. The department is equipped with a wide range of processing technologies and advanced analytical units for product characterization, safety assessment and quality evaluation. We actively support research on sustainable and innovative food processing methods, valorisation of side streams, and development of circular and energy-efficient approaches. Our facilities enable both experimental work, making the department a strong partner for collaborative projects under FutureFoodS.