We are keen to join a consortium focusing on the theme "The Way Towards Sustainable and Resilient Food Systems." Our research expertise and interests align closely with this mission, particularly in the following areas:
1. Fermentation: Exploring innovative fermentation techniques to enhance the nutritional and functional properties of food products.
2. Extraction of Bioactive Compounds: Utilizing advanced extraction technologies, including ultrasound-assisted extraction, supercritical CO₂ extraction, microwave-assisted extraction.
3. Optimization of Extraction Processes: Applying Response Surface Methodology (RSM) to optimize parameters for maximum efficiency and yield of bioactive compounds.
4. Encapsulation Techniques: Developing novel encapsulation and drug delivery systems to improve the stability, bioavailability, and controlled release of bioactive extracts in functional food applications.
Our vision is to contribute to sustainable food systems by leveraging these technologies to enhance the use of natural resources, reduce waste, and improve the health-promoting properties of food products. We are particularly interested in interdisciplinary collaboration that integrates food technology, engineering, and sustainability practices. We look forward to contributing our expertise and working with partners to achieve shared goals for a sustainable and resilient food future.

The Department of Food Engineering at Adana Alparslan Türkeş Science and Technology University is a dynamic and innovative academic unit dedicated to advancing knowledge and technology in food science and engineering. Located in Adana, Türkiye, the department combines research, education, and industry collaboration to address global challenges in food systems. The department is equipped with state-of-the-art laboratories for food analysis, processing, and advanced extraction technologies, enabling cutting-edge research and innovation. The key areas of our expertise includes sustainable food processing, bioactive compound extraction and encapsulation, food safety and quality, fermentation technology, interdisciplinary collaboration, facilities and resources