Alternative protein sources, optimization of protein extraction processes and improvement of protein functionality, innovative food product development
Research groups of Food Engineering Department of ITU have expertise in:
-Alternative protein sources, optimization of protein extraction processes and improvement of protein functionality, innovative food product development
– Valorization of food wastes and by-products and value-added product development
– Cost-efficient novel extraction processes (ultrasound, microwave, enzyme-assisted, SC-CO2,..) for obtaining value-added components from industrial food wastes and by-products
– Production of functional food components by microbial fermentation and enzymatic methods
– Determination of bioavailability, bioaccessibility, functionality and stability of bioactives
– Development of novel delivery systems for bioactive components, encapsulation techniques
– Advanced sensory analysis techniques for new product development and consumer studies
Food waste valorization, alternative protein sources, novel processing, healthy and sustainable dietary behaviour
