Our team's research focuses on creating sustainable, functional and health-promoting food products through innovative processing techniques. Our current work is directed towards the stabilisation and modification of plant proteins, the development of advanced drying technologies and their use in food production processes (such as infrared-assisted refractive window drying) and the stabilisation of sensitive compounds such as anthocyanins.

We are therefore interested in the following and similar collaborations

- The transformation of agrofood waste and by-products into innovative and value-added food solutions.
- Improving the physicochemical, technological and nutritional properties of plant proteins by physical and chemical modifications
- Evaluating the impact of processing technologies on the nutritional, functional and sensory properties of foods.

Our expertise and methodologies aim to address sustainability, functionality and food processing challenges and make us willing to contribute to collaborative, interdisciplinary efforts.

Necmettin Erbakan University (NEU), established in Konya in 2010, is one of Turkey's young and dynamic universities. NEU has a multidisciplinary structure and carries out education and research activities in various fields such as engineering, health sciences, and education. The Food Engineering Department of the university is suitable for large-scale research with its strong research infrastructure and pilot processing equipment. The innovative projects carried out in the department and its contribution to the society are noteworthy.