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FutureFoodS
Call2 - Pre-Proposal
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Melda DUSAK
Turkey
General Directorate of Agricultural Research and Policies (TAGEM) - Transitional Zone Agricultural Research Institute Eskişehir, Türkiye
Research Institute
Sustainable Food Processing, Food Characterization- Quality, Cereal Rheology, In-vitro Digestibility, Bioactive Compounds, Food Stability, Glycemic Index, Metabolite Profiling, GlutoPeak, HPLC, Anti-nutritional Factor Reduction (e.g., phytic acid)
Topic 2: Towards diverse, sustainable and circular food processing systems
The Quality and Nutritional Technology Laboratory specializes in advanced food characterization. Additionally, complementary analyses of soil and water parameters can be coordinated through the separate Soil and Water Laboratory located within our institute upon request.
* Nutritional & Health-Related Analysis:
* Vitamins & Organic Acids: Determination of Vitamin C (Ascorbic Acid) and Butyric Acid (marker for gut health and fermentation).
* Health Markers: Glycemic Index (GI) determination, starch digestibility, and total Antioxidant Capacity.
* Fiber & Bioavailability: Quantitative ADF and NDF values and in-vitro digestibility simulations.
* Advanced Rheology & Cereal Technology:
* Comprehensive dough evaluation using Farinograph, Alveograph, and GlutoPeak (rapid gluten quality assessment).
* Physicochemical tests: SKCS (Grain Hardness), SDS/Zeleny sedimentation, and Vitreousness.
* HPLC & Metabolite Profiling:
* Protein Quality: Full Amino Acid profiling.
* Targeted Bioactives: Thymoquinone (Black cumin), alkaloids (poppy), bioactives (saffron), anthocyanins (carrots), and bitterness compounds (lettuce).
* Spectroscopic & Enzyme Research:
* Detailed phenolic composition and real-time monitoring of Enzyme Degradation Reactions to assess processing stability.
* Lipid Stability: Assessment of Peroxide Value and Free Fatty Acidity to determine oxidation status and shelf-life.
* Legumes: Standardized cooking tests for texture and water absorption evaluation.
* We seek to participate as a technical partner. We provide high-precision data and field-trial management for projects focused on nutritional enhancement and sustainable food systems.
* Nutritional & Health-Related Analysis:
* Vitamins & Organic Acids: Determination of Vitamin C (Ascorbic Acid) and Butyric Acid (marker for gut health and fermentation).
* Health Markers: Glycemic Index (GI) determination, starch digestibility, and total Antioxidant Capacity.
* Fiber & Bioavailability: Quantitative ADF and NDF values and in-vitro digestibility simulations.
* Advanced Rheology & Cereal Technology:
* Comprehensive dough evaluation using Farinograph, Alveograph, and GlutoPeak (rapid gluten quality assessment).
* Physicochemical tests: SKCS (Grain Hardness), SDS/Zeleny sedimentation, and Vitreousness.
* HPLC & Metabolite Profiling:
* Protein Quality: Full Amino Acid profiling.
* Targeted Bioactives: Thymoquinone (Black cumin), alkaloids (poppy), bioactives (saffron), anthocyanins (carrots), and bitterness compounds (lettuce).
* Spectroscopic & Enzyme Research:
* Detailed phenolic composition and real-time monitoring of Enzyme Degradation Reactions to assess processing stability.
* Lipid Stability: Assessment of Peroxide Value and Free Fatty Acidity to determine oxidation status and shelf-life.
* Legumes: Standardized cooking tests for texture and water absorption evaluation.
* We seek to participate as a technical partner. We provide high-precision data and field-trial management for projects focused on nutritional enhancement and sustainable food systems.
The Transitional Zone Agricultural Research Institute (TAGEM) is a public research institute operating under the Ministry of Agriculture and Forestry of Türkiye. The institute provides integrated field-to-laboratory research capacity, with a strong emphasis on analytical, technological, and evidence-based approaches in crop-based food systems.
The Quality and Nutritional Technology Laboratory, operating under the same institutional umbrella, focuses on food quality, nutritional characterization, and processing-related analyses. Analytical capabilities include HPLC-based profiling, cereal and dough quality parameters, protein and grain quality assessments, digestibility-related indicators, antioxidant capacity, dietary fiber, and lipid stability analyses, supporting functionality and end-use evaluation of agricultural raw materials.
Complementary biotechnology and molecular support is provided through the Biotechnology Laboratory, including genetic characterization (DNA isolation, molecular marker applications, marker-assisted selection) and plant tissue culture techniques, supporting breeding efficiency and food safety–related research.
Resource management and environmental analyses are supported by the Soil, Water, and Plant Analysis Laboratory and the Soil and Water Resources Department, enabling integrated monitoring of soil health, irrigation water quality, and plant nutrient status. Expertise in precision agriculture, hydrology, and GIS-based mapping contributes to climate-resilient and resource-efficient research.
The institute hosts specialized departments covering cool-season cereals, food legumes, oilseed crops, medicinal and aromatic plants, and forage and pasture crops. Through these departments, nearly 150 registered agricultural varieties have been developed and released for national use. In addition to varietal development, institutional activities include crop management practices, pest and disease control, adaptation studies, and staged seed multiplication systems.
Large-scale experimental capacity and breeding activities are supported by access to up to 7,660 decares (766 hectares) of experimental land under rainfed and irrigated conditions, implemented in line with institutional capacity and approved work plans. The institute also operates a broiler breeder development unit at the Hamidiye campus, contributing to national poultry breeding and structured genetic improvement programmes.
The Quality and Nutritional Technology Laboratory, operating under the same institutional umbrella, focuses on food quality, nutritional characterization, and processing-related analyses. Analytical capabilities include HPLC-based profiling, cereal and dough quality parameters, protein and grain quality assessments, digestibility-related indicators, antioxidant capacity, dietary fiber, and lipid stability analyses, supporting functionality and end-use evaluation of agricultural raw materials.
Complementary biotechnology and molecular support is provided through the Biotechnology Laboratory, including genetic characterization (DNA isolation, molecular marker applications, marker-assisted selection) and plant tissue culture techniques, supporting breeding efficiency and food safety–related research.
Resource management and environmental analyses are supported by the Soil, Water, and Plant Analysis Laboratory and the Soil and Water Resources Department, enabling integrated monitoring of soil health, irrigation water quality, and plant nutrient status. Expertise in precision agriculture, hydrology, and GIS-based mapping contributes to climate-resilient and resource-efficient research.
The institute hosts specialized departments covering cool-season cereals, food legumes, oilseed crops, medicinal and aromatic plants, and forage and pasture crops. Through these departments, nearly 150 registered agricultural varieties have been developed and released for national use. In addition to varietal development, institutional activities include crop management practices, pest and disease control, adaptation studies, and staged seed multiplication systems.
Large-scale experimental capacity and breeding activities are supported by access to up to 7,660 decares (766 hectares) of experimental land under rainfed and irrigated conditions, implemented in line with institutional capacity and approved work plans. The institute also operates a broiler breeder development unit at the Hamidiye campus, contributing to national poultry breeding and structured genetic improvement programmes.