As NFS-LAB group, we want to be involved in a consortium working on Topic 2. We have expertise in the development of plant-based foods and their physical and sensory analysis. We have experience in the production, characterization, and techno-functional properties of proteins from plant raw materials and food industry by-products.

We have a laboratory capable of carrying out gross analysis (dry matter, ash, protein, fat, fiber, etc.), microbiological analysis, physicochemical analysis, textural analysis, rheological analysis and techno-functional properties (gelling, emulsification, etc.), freeze-drying and spray drying, extrusion, shelf-life analysis.

As NFS-Lab we can also extract proteins and we can perform different devices to enhance the extraction capabilities such as D.I.C. (Détente Instantanée Contrôlée) and cold plasma.

NFS-Lab also has a spin-off company that produces plant-based dairy alternatives such as plant-based milk, yoghurt, fermented drinks, etc. We have also produced some special dietary foods for people with diseases such as phenylketonuria.

Hacettepe University’s Department of Food Engineering has laboratories for all the analysis for food production and characterization. It has instrumental analysis laboratory that contains, texture analyser, rheometer, GC, HPLC, atomic absorption spectroscopy, UV-vis spectroscopy, NIR spectroscopy and etc. It also has different laboratories for microbiological analysis and general food analysis.
Hacettepe University also has infrastructure for defining the microstructure of food such as SEM and TEM and particle size determination such as DLS, SLS equipment.