Valorization of Agri-Food wastes, nonthermal food processing technologies, plant-based functional foods, dietary fibers, alternative proteins, novel light-based decontamination technologies.
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are interested in joining a consortium that promotes novel functional foods, the utilization of food by-products and wastes, nonthermal food processing technologies, and sustainable food systems. Our research focuses on developing sustainable food systems by providing food security while minimizing environmental impacts and promoting social equity. This involves practices such as sustainable agriculture, responsible sourcing, and reducing food waste along the supply chain.
We are interested in collaborations including:
*Development of novel functional food products (enriched with medicinal plant extracts, prebiotics, probiotics and postbiotics) by vacuum impregnation technology
*Novel nonthermal food processing technologies (especially ultrasound, UV-C light and pulsed light) to improve quality and safety, process optimization and validation studies.
*Valorisation of food by-products by novel technologies
*Effects of novel food processing technologies on nutritional and microbial properties of food products.
Food Engineering Department of Yeditepe University focuses on the scientific and technological aspects of food production and processing. Our program emphasizes the integration of principles from engineering, biology, and chemistry to address the challenges in food safety, quality, and sustainability. Our team has the expertise to innovate and improve food systems, ensuring that they are capable of meeting global demands for safe, nutritious, and sustainable food. We are enthusiastic about collaborating with industry partners and researchers to promote innovation within the food sector.
