We are interested in joining a consortium based on alternative proteins, circular food systems, biotechnologies, and consumer acceptance of novel foods. Our research focus is on developing sustainable, functional, and health-promoting food products through innovative processing techniques, the use of functional ingredients, fermentation, and addressing food safety concerns. We are interested in collaborations involving.

-Upcycling of food by-products for innovative food solutions
-Development of fermented foods and their health benefits (e.g., probiotics, functional ingredients)
-Development of model bio-based natural food preservatives to extend shelf-life of foods
-Exploring the potential of plant-based and cell-culture-based foods with lower environmental impact
-The impact of processing technologies on the nutritional and sensory properties of foods

Selçuk University is a leading research institution specializing in food science and technology. Our team has a strong track record in developing functional foods, food safety, fermentation technologies, and sustainable food production. We have expertise in areas a) Fermentation and probiotics, b) Upcycling of agro-food waste and functional ingredients, c) Alternative food sources d) design models for control releasing of bio-preservatives, e) in vitro digestibility of novel foods

With this back-ground, we are excited to collaborate with industry partners and researchers to foster innovation in the food sector, aiming to deliver healthier, sustainable, and diverse food products for European consumers.