Access denied
You have to activate javascript to use this system.
FutureFoodS
Call2 - Pre-Proposal
Access denied
If you want to use this system with an 'Internert Explorer', than please use version 9 or higher.
Partnering
Requests and Offers
Back to list
Fatih Tornuk
Turkey
Sivas Cumhuriyet University
University
Sustainable nutrition, domestic food practices, Household food processing and preservation, Household food waste, Fermentation/Sprouting, Consumer awareness, Phenolic compounds, Knowledge, attitudes, practices (KAP)
Topic 1: Domestic food practices for enhancing sustainable and healthy diets
We would like to join a consortium for a collaborative project proposal under the FutureFoods call, specifically targeting the topic “Domestic food practices for enhancing sustainable and healthy diets.”
Our team includes experienced researchers from the fields of Food Science and Technology, as well as Nutrition and Dietetics. We have strong expertise in sustainable food systems, functional food development, household-level food processing, and consumer studies. We aim to contribute to the consortium with the following competencies:
• Development of functional, home-prepared foods using household food residues (e.g., stale bread, tea waste) tailored for elderly individuals, children, vegans, and/or general family households (e.g., fiber-enriched snacks, omega-rich products, phenolic-rich formulations, elderly foods).
• Adaptation of microalgae-based novel protein sources for use in home-prepared food items.
• Development of healthy sprouts, fermented foods, and other easy-to-prepare home-based food options.
• Extension of shelf life of home-prepared foods via easy-to-apply simple food decontamination practices, edible films and simple household packaging/preservation methods.
• Awareness-raising activities on reducing household food waste and promoting sustainability.
• Assessment of knowledge, attitudes, and practices of households and family members regarding healthy diets, sustainable food choices, waste generation, waste utilization, and waste disposal through structured surveys.
Our team includes experienced researchers from the fields of Food Science and Technology, as well as Nutrition and Dietetics. We have strong expertise in sustainable food systems, functional food development, household-level food processing, and consumer studies. We aim to contribute to the consortium with the following competencies:
• Development of functional, home-prepared foods using household food residues (e.g., stale bread, tea waste) tailored for elderly individuals, children, vegans, and/or general family households (e.g., fiber-enriched snacks, omega-rich products, phenolic-rich formulations, elderly foods).
• Adaptation of microalgae-based novel protein sources for use in home-prepared food items.
• Development of healthy sprouts, fermented foods, and other easy-to-prepare home-based food options.
• Extension of shelf life of home-prepared foods via easy-to-apply simple food decontamination practices, edible films and simple household packaging/preservation methods.
• Awareness-raising activities on reducing household food waste and promoting sustainability.
• Assessment of knowledge, attitudes, and practices of households and family members regarding healthy diets, sustainable food choices, waste generation, waste utilization, and waste disposal through structured surveys.
The Department of Nutrition and Dietetics at Sivas Cumhuriyet University (Sivas, Türkiye) conducts education and research focused on healthy nutrition, sustainable diets, and community health. With an experienced academic team and a multidisciplinary approach, the department engages in studies on functional foods, food safety, dietary assessment, and public nutrition interventions. The department is committed to contributing scientific expertise to projects aimed at improving dietary practices and promoting sustainable food systems.
Our institution has strong academic and research capacity in food science, nutrition, and sustainable food systems, supported by a modern and functional infrastructure. Our facilities allow for both basic and instrumental analyses of food materials, including physicochemical characterization, nutrient profiling, and quality assessment. Additionally, we are equipped with small-scale food preparation tools and kitchen equipment, enabling the development and testing of home-applicable food products and experimental samples.
The organization also provides deep experience for sensory evaluation, consumer testing, and survey-based behavioral research, allowing us to assess consumer perceptions, acceptance levels, and household dietary practices in a controlled and systematic manner.
Our institution has strong academic and research capacity in food science, nutrition, and sustainable food systems, supported by a modern and functional infrastructure. Our facilities allow for both basic and instrumental analyses of food materials, including physicochemical characterization, nutrient profiling, and quality assessment. Additionally, we are equipped with small-scale food preparation tools and kitchen equipment, enabling the development and testing of home-applicable food products and experimental samples.
The organization also provides deep experience for sensory evaluation, consumer testing, and survey-based behavioral research, allowing us to assess consumer perceptions, acceptance levels, and household dietary practices in a controlled and systematic manner.