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FutureFoodS
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Remziye YILMAZ
Turkey
Hacettepe University
University
Alternative protein, Novel Foods, Genetic engineering, Fermentation Technology
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
Our primary interest lies in fostering innovations within food systems by bridging gaps in design, processing, and supply. We aim to:
Enhance Bioprocessing Technologies: Building on our expertise, we seek to optimize fermentation and precision fermentation methods for alternative protein production and sustainable food design.
Develop Circular Food Solutions: Leveraging our ongoing work in bioeconomy initiatives, we focus on integrating circular principles into food processing to minimize waste and enhance resource efficiency.
Promote Demand-Driven Innovation: Through collaboration with stakeholders (e.g., SMEs, academia, and industry), we aim to align production capacities with evolving consumer demands for sustainable and functional foods.
Strengthen Regional and Global Collaboration: By working with international partners like MSU and UTK, we intend to transfer knowledge and innovative practices to elevate Turkey’s food biotechnology sector, particularly in the climate agenda context.
We welcome partnerships that support these objectives, particularly in microorganism development, bioprocessing innovations, and policy integration for sustainable food systems.
Enhance Bioprocessing Technologies: Building on our expertise, we seek to optimize fermentation and precision fermentation methods for alternative protein production and sustainable food design.
Develop Circular Food Solutions: Leveraging our ongoing work in bioeconomy initiatives, we focus on integrating circular principles into food processing to minimize waste and enhance resource efficiency.
Promote Demand-Driven Innovation: Through collaboration with stakeholders (e.g., SMEs, academia, and industry), we aim to align production capacities with evolving consumer demands for sustainable and functional foods.
Strengthen Regional and Global Collaboration: By working with international partners like MSU and UTK, we intend to transfer knowledge and innovative practices to elevate Turkey’s food biotechnology sector, particularly in the climate agenda context.
We welcome partnerships that support these objectives, particularly in microorganism development, bioprocessing innovations, and policy integration for sustainable food systems.
Hacettepe University, located in Ankara, Turkey, is a globally recognized institution dedicated to excellence in education, research, and innovation. With a multidisciplinary approach, the university fosters groundbreaking research across various domains, including food science and biotechnology.
The Department of Food Engineering, part of the Faculty of Engineering, is a hub for cutting-edge research and education, offering expertise in food microbiology, food processing, and foodomics. Its laboratories, such as the FoodOmics Laboratory (https://foodomicslab.hacettepe.edu.tr/en) , specialize in advanced analytical methods and systems biology approaches to address food safety, quality, and functionality challenges.
The Food Biosafety and Biotechnology Research and Extension Center (https://foodbiotech.hacettepe.edu.tr/en) serves as an interdisciplinary platform connecting academia and industry. It focuses on developing innovative solutions for food biotechnology, including precision fermentation, sustainable protein sources, and bioprocessing innovations aligned with circular bioeconomy principles.
Prof. Dr. Remziye Yılmaz, a distinguished faculty member, contributes to the university's academic and research missions. She leads researches in food biotechnology and microbiology, focusing on sustainable food systems and bioprocess optimization.
Through these resources, Hacettepe University and its centers aim to foster collaborations that advance innovations in food design, processing, and supply to meet the needs of a sustainable and circular bioeconomy.
The Department of Food Engineering, part of the Faculty of Engineering, is a hub for cutting-edge research and education, offering expertise in food microbiology, food processing, and foodomics. Its laboratories, such as the FoodOmics Laboratory (https://foodomicslab.hacettepe.edu.tr/en) , specialize in advanced analytical methods and systems biology approaches to address food safety, quality, and functionality challenges.
The Food Biosafety and Biotechnology Research and Extension Center (https://foodbiotech.hacettepe.edu.tr/en) serves as an interdisciplinary platform connecting academia and industry. It focuses on developing innovative solutions for food biotechnology, including precision fermentation, sustainable protein sources, and bioprocessing innovations aligned with circular bioeconomy principles.
Prof. Dr. Remziye Yılmaz, a distinguished faculty member, contributes to the university's academic and research missions. She leads researches in food biotechnology and microbiology, focusing on sustainable food systems and bioprocess optimization.
Through these resources, Hacettepe University and its centers aim to foster collaborations that advance innovations in food design, processing, and supply to meet the needs of a sustainable and circular bioeconomy.