We are interested in joining in consortiums as a partner for Topic 2: (New foods – Fostering innovations in food design, processing and supply via demandand-supply reorientation). Our research team has researchers having expertise in designing new (Nutritionally advantageous) foods with lower calorie and/or glycemic index, probiotic enriched/fermented foods, extending of food shelf life with eco-friendly active packaging technologies. We can also widen our team with new colleauges working on market research, determination of sociocultural factors affecting consumer preferences for new foods. My detailed list of publications could be seen by the following link: https://scholar.google.com/citations?user=kb85IDUAAAAJ&hl=en

Sivas Cumhuriyet University was founded in Sivas, the second largest city of Turkey in terms of acreage, on 11000 acres of land in 1974 in commemoration of the 50th year of the foundation of Turkish Republic. Started with the Faculty of Medicine in 1974, university provides higher education to 51795 students with 18 Faculties, 4 Institutes of Postgraduate Education, 1 State Conservatory, 4 Colleges, 14 vocational schools today.

My department (Nutrition and Dietetics Department) is included in the Faculty of Health Sciences, which have interdisciplinar researchers from Food Engineering, Biology, Nutrition Sciences and Chemistry.