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Partnership request for “Alternative protein sources for the Mediterranean food value chain. From production, extraction, processing and marketing, to societal acceptance”
Production of novel and improved plant protein-based foods is a key approach to facilitate accessibility and availability of alternative choices for diversified dietary patterns. We, Sakarya University Food Processing and Packaging Research Group, are interested in developing plant protein-based food systems with safe and healthy characteristics to enrich the Mediterranean diet considering sustainable approaches at all stages, including production, extraction, processing, and packaging. We aim to produce plant protein concentrates or isolates from alternative Mediterranean protein sources using environmentally friendly processing and extraction technologies, and to develop value-added food products with enhanced functionality, shelf life, health-promoting characteristics, and consumer acceptance. This proposal will contribute to the valorization of Mediterranean protein sources, production of new food products, development of sustainable production strategies, new collaborations and business opportunities.

TOPICSx

KEYWORDS

plant protein, protein concentrate, protein isolate, extraction, sustainable production, Mediterranean diet, Mediterranean protein sources, plant-based foods, food processing, food technology, food product development, sustainability, non-thermal technologies, extraction technology, food analysis, health-promoting bioactive compounds, packaging, shelf-life

REMARKS

Turkey is one of the Mediterranean countries producing significant quantities of olive, grape, tomato, maize, orange, peaches, nectarines, melon, onion, pumpkin, sugar beet, melon, watermelon, carrot, apple, almond, groundnut, walnut, and hazelnut. The Mediterranean nuts can be suggested as one of the significant protein sources to enrich the Mediterranean foods for diversified dietary patterns. Other suggestions are more than welcome. The interest of Sakarya University Food Processing and Packaging Research Group is summarized in the following main activities. • Development of environmentally friendly extraction strategies for plant protein concentrates or isolates from alternative Mediterranean protein sources. • Development of sustainable production and packaging approaches to produce novel plant-based food products • Modification of functional properties of plant proteins to develop protein-based beverages, bakery products, and dairy and meat alternatives. • Valorization of alternative protein sources to develop value-added plant-based food products as alternative to meat and dairy systems. • Development of sustainable approaches from farm to consumption to deliver safe and healthy foods with enhanced consumer acceptance in the Mediterranean diet • Utilization of green extraction methods to recover bioactive compounds from Mediterranean protein sources, agricultural wastes, and industrial by-products • Development of product formulating and packaging approaches based on alternative protein sources • Characterization of developed food products in terms of physical, chemical, microbial, sensory attributes • Shelf-life determination considering formulation, processing, and packaging applications.

ORGANIZATION

Sakarya University

TYPE OF ORGANIZATION

Secondary or Higher Education Establishment

COUNTRY

Turkey

contact person

Semanur Yildiz

Assistant Professor

+905553543234

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