Our laboratory works on artisanal foods, dairy products and, fermented products. Studies are carried out on the determination and characterisation of microbiota by culture-dependent and culture-independent methods. We are also interested in probiotics, postbiotics, paraprobiotics and next generation probiotics. We have many years of experience in the isolation and characterisation of microorganisms from artisanal foods and obtaining starter cultures from these cultures.

We are working in the Department of Food Engineering at Selçuk University, Faculty of Agriculture. This is a state university.