Aydın Adnan Menderes University is a public higher education and research institution located in Türkiye, with strong expertise in food science, sustainable food processing, and value-added product development for Mediterranean food systems.
The department has extensive experience in fruit and vegetable processing, by-product valorization, and postharvest loss reduction. Research activities focus on fresh fruit processing, freezing technologies, and quality preservation strategies aimed at minimizing nutritional and economic losses. The team has conducted studies on innovative processing approaches to enhance product stability, functionality, and sustainability.
The laboratory infrastructure includes pilot- and laboratory-scale processing facilities such as IQF (Individual Quick Freezing) systems, spray dryer, hot air dryer, and freeze dryer. Advanced analytical equipment is available for comprehensive characterization, including LC and GC systems, FTIR spectroscopy, DSC, and physicochemical and functional property analysis.
The research group also has recognized expertise in protein modification, Maillard-type conjugation, and plant-based ingredient development, contributing to sustainable and climate-resilient food innovations. Team members have participated in national and international research projects and maintain an active publication and peer-review record in SCI-Expanded journals.
The institution is committed to supporting PRIMA objectives by developing innovative, resource-efficient, and environmentally sustainable solutions tailored to Mediterranean agri-food challenges.
Sustainable food systems, Food loss reduction, By-product valorization, Fruit processing, IQF, Drying technologies, Plant-based proteins, LC–GC analysis
We are seeking collaboration with academic institutions, research centers, and industrial partners working on sustainable agri-food systems within the Mediterranean region.
Potential partners may have expertise in primary production, postharvest technologies, food waste management, bioactive compound extraction, or product development. We are particularly interested in collaborative projects focusing on fruit and vegetable processing, reduction of postharvest losses, and by-product valorization strategies.
Our team can contribute advanced processing infrastructure (IQF, spray drying, hot air drying, freeze drying) and comprehensive analytical capacity (LC, GC, FTIR, DSC, functional property analysis). We are open to leading or contributing to work packages related to food processing optimization, quality preservation, functional ingredient development, and sustainable technology implementation.
We aim to establish a synergistic consortium addressing PRIMA priorities on resource efficiency, sustainability, and climate-resilient food systems.
