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FutureFoodS
Call2 - Pre-Proposal
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BARIS BAYRAKLI
Turkey
Sinop University
University
Ohmic Heating, Fish Side-streams, Protein Powder, Circular Economy, Sustainable Processing, Food Valorisation
Topic 2: Towards diverse, sustainable and circular food processing systems
Our proposal aims to develop a sustainable and energy-efficient process for the valorisation of fish side-streams (trimmings, frames, and heads) into high-value functional protein powders using Ohmic Heating (OH) technology.
Conventional thermal processing often results in uneven heating and degradation of heat-sensitive fish proteins. Our project utilizes the rapid and volumetric heating capability of Ohmic technology to:
Preserve Nutritional Quality: Minimize thermal damage to essential amino acids and bioactive peptides.
Enhance Energy Efficiency: Reduce carbon footprint and energy consumption compared to traditional boiling/steaming methods.
Ensure Safety: Achieve precise microbial inactivation through controlled electrical conductivity.
The process involves OH-assisted cooking, followed by mechanical pressing and advanced drying (Spray-drying or Freeze-drying) to produce stable protein isolates/concentrates for food fortification.
We are looking for: International partners (academic or industrial) to form a consortium, particularly those with expertise in life cycle assessment (LCA), advanced drying technologies, or food formulation. We are open to joining existing consortia as a research partner or work package leader.
Conventional thermal processing often results in uneven heating and degradation of heat-sensitive fish proteins. Our project utilizes the rapid and volumetric heating capability of Ohmic technology to:
Preserve Nutritional Quality: Minimize thermal damage to essential amino acids and bioactive peptides.
Enhance Energy Efficiency: Reduce carbon footprint and energy consumption compared to traditional boiling/steaming methods.
Ensure Safety: Achieve precise microbial inactivation through controlled electrical conductivity.
The process involves OH-assisted cooking, followed by mechanical pressing and advanced drying (Spray-drying or Freeze-drying) to produce stable protein isolates/concentrates for food fortification.
We are looking for: International partners (academic or industrial) to form a consortium, particularly those with expertise in life cycle assessment (LCA), advanced drying technologies, or food formulation. We are open to joining existing consortia as a research partner or work package leader.
Sinop University, Faculty of Fisheries, Department of Seafood Processing Technology is a leading research center in Türkiye, strategically located on the Black Sea coast. Our department specializes in the processing, quality control, and biotechnology of aquatic products.
Key Expertise & Infrastructure:
Innovative Processing: Extensive experience in Ohmic Heating applications and novel preservation techniques.
Waste Valorisation: Specialized focus on the circular economy, transforming marine side-streams into value-added ingredients.
Advanced Labs: Our facilities include a pilot-scale seafood processing unit and laboratories equipped for comprehensive chemical, microbiological, and sensory analysis (GC-MS, HPLC, etc.).
Dehydration Technologies: Expertise in various drying methods for high-quality powder production.
Our team has a strong track record of managing national (TUBITAK) and international R&D projects. We bridge the gap between academic research and the seafood industry, maintaining close ties with local processors and international stakeholders.
Key Expertise & Infrastructure:
Innovative Processing: Extensive experience in Ohmic Heating applications and novel preservation techniques.
Waste Valorisation: Specialized focus on the circular economy, transforming marine side-streams into value-added ingredients.
Advanced Labs: Our facilities include a pilot-scale seafood processing unit and laboratories equipped for comprehensive chemical, microbiological, and sensory analysis (GC-MS, HPLC, etc.).
Dehydration Technologies: Expertise in various drying methods for high-quality powder production.
Our team has a strong track record of managing national (TUBITAK) and international R&D projects. We bridge the gap between academic research and the seafood industry, maintaining close ties with local processors and international stakeholders.