Completed Projects
MicroAlgal Biotechnology (MAB)
Project 1: TUBITAK 1002/A (2023-2024)
"Production of a New Generation Modified MAH-PBS/Chlorella Biodegradable Composite Film"
The need for the development of new sustainable bioplastics and their production through innovative manufacturing methods to expand the bioplastics market and increase the production of biodegradable plastics is growing day by day. With this project proposal, it is aimed to develop strategies for the production of high value-added biodegradable composite films using microalgal biomass, a renewable and sustainable resource. In addition, the project also aims to produce biodegradable biofilms as an alternative to widely used petroleum-based plastics, which are not environmentally friendly and pose risks to environmental and public safety, in a way that is competitive in terms of technology and cost, as well as sustainable.
Project 2: TUBITAK 2218 (2023-2024)
"Development of Innovative Cultivation Strategies for Lutein and Astaxanthin Production Based on Parachlorella sp."
In recent years, consumers have increasingly preferred food additives derived from natural sources, leading the food industry to seek methods for producing natural products. Carotenoids, which are widely used in the food, cosmetic, and pharmaceutical industries, are typically synthetic pigments. At this point, microalgae have gained importance as a natural source of carotenoids, as they can accumulate high amounts of these compounds as part of their biomass. During the production of lutein and astaxanthin from microalgae, costly carbon sources such as glucose are often used. Meanwhile, billions of tons of waste are released into the environment each year, and due to their high organic matter content, they pose a threat to living organisms in nature. The aim of this project is to develop commercially targeted cultivation strategies for the production of high value-added products such as lutein and astaxanthin from renewable and sustainable microalgal biomass.
Agro-Food Waste Management (AFWM)
Project 1: TUBITAK 2209/A (2023)
"Innovative Approaches in Protein Extraction from Black Cumin Seed Cake"
In recent years, there has been an increasing trend among consumers toward high value-added food products. Particularly, due to the challenges associated with the sustainability of animal-based protein sources, there is a growing need for research focused on the production and utilization of plant-based proteins. Moreover, Turkey remains dependent on imports for the use of plant-based protein powders. Given its high protein content, black cumin seed cake holds significant potential as a source for plant-based protein extraction. In recent years, efforts to improve traditional methods and develop alternative techniques for the extraction of valuable components have become increasingly widespread. The primary aim of these studies is to enhance energy efficiency and achieve higher yield and better quality extraction through alternative processing methods.
Project 2: BAP-IZTECH (2022-2023)
"Production of Pectinolytic Enzyme Cocktail from Black Carrot Pulp Using a Fed-Batch Submerged Fermentation Strategy"
The food and agricultural industries generate a significant amount of waste, and the low rate of recycling of these wastes leads to both economic losses and environmental problems. In Turkey, instead of utilizing various agricultural wastes, these materials are often either used in the feed industry or incinerated. For a country like Turkey, where agriculture plays a key role, the valorization of agricultural and food industry wastes for enzyme production is of great importance. On the other hand, the high cost of enzyme production in recent years has highlighted the need for cheap and abundant raw materials. This study aims to contribute to a sustainable economy through the utilization of waste, while also supporting the Turkish economy by producing enzymes from black carrot pulp — a novel, alternative industrial waste material.
Project 3: HASTAVUK A.Ş (2023-2024)
"Assessment of Protein Recovery Strategies from Poultry Processing By-Products"
The commercial growth of the poultry industry has led to an increase in the amount of waste generated. The processing of poultry meat results in large quantities of by-products such as feathers, offal, internal organs, and blood. Generally, poultry waste is converted into animal feed and/or compost. Therefore, there is a need to develop strategies to transform these wastes into value-added products. This study aims to identify strategies for obtaining protein hydrolysates, which can be used as nutritional enhancers, by applying ultrasonic pretreatment to chicken gizzard membranes followed by protease enzyme hydrolysis.
Food Processing Technology (FPT)
Project 1
Evaluation of Novel Thawing Approaches for Preserving the Quality of Frozen Beef Liver"
Freezing is an effective method to preserve meat and retain its quality until it reaches consumers. However, freezing induces changes in meat, primarily due to the formation of ice crystals, which can affect tenderness and functionality. A more crucial step is the thawing prior to meat use because it has a large impact on the quality of frozen foods. Thawing often leads to protein oxidation and major physicochemical changes including ice crystals growth, all of which result in losses of quality and perceived value. This study aimed to evaluate the physicochemical and structural characteristics of beef liver freezing (-18±2°C, 20 h) and subsequently thawed using three methods: water immersion (WI), ultrasonication bath (UB) and air-fryer (AF). The objective was to assess the impact of these thawing methods on color attributes, drip loss, protein stability, and meat color stability of the frozen beef liver samples
Project 2: TUBITAK 2209/A (2024-2025)
"Sustainable Production of a Vegan Protein-Enriched Beverage"
With the rising global population, ensuring adequate and sustainable protein intake has become a growing concern, particularly as traditional animal-based sources pose environmental and economic challenges. In response, plant-based protein beverages are emerging as popular alternatives. However, many current formulations rely on allergenic or genetically modified ingredients like soy or almond, or animal-derived proteins such as whey. This project aims to develop a vegan protein beverage using three sustainable plant-based sources, including Spirulina, to offer a nutritious, eco-friendly alternative. The results will assess its potential for consumption and industrial application.
Project 3: VESTEL A.Ş (2022-2023)
"Investigation of Quality Characteristics of Cauliflower Coated with Yellow Lentil Sauce Using Air Fryer-Assisted Oven Cooking"
Deep frying is a common cooking method but raises health concerns due to high oil consumption linked to obesity and cardiovascular diseases. To address this, alternative frying methods like hot air frying have been developed, offering better food quality and safety. This study examined how air fryer technology affects the quality of protein-coated cauliflower during frying in an air fryer-assisted oven by analyzing color, protein content, frying efficiency, and sensory attributes.
Project 4: VESTEL A.Ş (2022-2023)
"Evaluation of Color and Sensory Attributes of Spring Rolls During Baking in an Air Fryer Oven"
The aim of our study was to determine the best frying temperature, frying time and tray rack position for spring rolls based on color parameters, browning index, and sensory attributes using Box-Behnken Response Surface Methodology (RSM).
Project 5: TUBITAK 2209/B (VESTEL A.Ş) (2022-2023)
"The Effect of Cooking Conditions in an Oven with Air Fryer Functionality on the Quality Characteristics and Aroma Compounds of Salmon"
This project focuses on the growing trend of healthier home cooking following the pandemic, highlighting the increased use of air fryers due to their low-oil, practical cooking method. It aims to determine the optimal cooking conditions (temperature, time, and mode) for salmon in an oven with air fryer functionality and to assess how these conditions affect the salmon’s quality and aroma compounds.