Heading: Academic Partnership and Research Expertise in Seafood Processing
Our department at Sinop University is looking to participate in international consortia as a research partner or work package leader. We are primarily interested in contributing to projects under Topic 2 (Sustainable and Circular Food Processing).
Our Cooperation Interests include:
Valorisation of Seafood Side-streams: Developing innovative methods to transform fish processing waste (skins, bones, viscera) into high-value ingredients such as protein hydrolysates, collagen, or bioactive compounds.
Shelf-life Extension & Food Safety: Applying novel preservation techniques (e.g., natural antioxidants, essential oils) and smart packaging solutions to enhance the safety and quality of aquatic products.
Circular Economy in Fisheries: Designing sustainable processing lines that minimize water and energy consumption while maximizing raw material utilization.
Quality Assessment: Providing comprehensive chemical, microbiological, and sensory analysis for new seafood-based food formulations.
What we offer to a consortium:
Access to diverse Black Sea fish species and local industry networks.
Fully equipped laboratories for seafood quality control and pilot-scale processing experiments.
A team of experienced researchers with a strong track record in R&D and national/international collaborations.
Expertise in bridging the gap between academic research and industrial application in the seafood sector.

Sinop University, located in the Black Sea region of Türkiye, is a leading institution in fisheries and marine sciences. The Department of Seafood Processing Technology specializes in the entire value chain of aquatic products, from post-harvest handling to innovative processing and waste management.
Our department focuses on three main pillars:
Innovation in Food Processing: Developing sustainable methods to process fish and other aquatic products while maintaining high nutritional value and safety standards.
Circular Economy & Waste Valorisation: We have significant expertise in transforming seafood processing side-streams (e.g., skins, scales, and viscera) into functional food ingredients, bioactive peptides, and industrial raw materials.
Quality Control and Food Safety: Our labs are equipped for advanced chemical, microbiological, and sensory analyses, including shelf-life testing, toxin analysis, and nutritional profiling.
The department is supported by a pilot-scale processing unit and specialized laboratories, allowing us to conduct both fundamental research and industry-oriented pilot studies. We have a strong track record of participating in national (TUBITAK) and international research projects, maintaining close collaborations with the regional seafood industry and stakeholders