Looking for a consortium as a partner

The Food Technology Department provides the purpose of about food science, food technology, and food safety issues of theoretical and practical knowledge, production lines and quality control of food analysis laboratories to work on its development considered as a way of life. It is innovative, creative and entrepreneurial, ranging from the food industry, the public sector and to respond to the needs of the consumer's level of quality. Our department is regarding areas related to cereals, dairy products, fruit and vegetables, meat products, food packaging, food processing or consumer science. It supports a broad range of technical interests and expertise within food technology area. As a result, our department's mission is related with the current project, which aims to contribute to research and innovation, as well as knowledge transfer, in the area of food science and technology, while also encouraging entrepreneurship based on advanced and sustainable growth of the food industry while achieving local demands. Within research Food Safety and Food Quality Management novel research and education lines were set to cover important factors in warrant consumer-demanded food quality.
Our department is going to carry out the project. Academic staffs who have carried out many projects both in local, national and European level and have achieved success both in institutional and educational terms.

Looking for a consortium as a partner to contribute to the Topic 2.3.1-2023 (RIA) Assessing novel antimicrobial food packaging and coating materials to reduce food waste to improve safety in the Mediterranean food supply chain” and Topic 1.3.1-2023 (RIA) Increasing agri-food supply chain (cereal) resilience in the MENA region”. Main research area is mainly based on cereal processing and designing natural antimicrobials by encapsulation and complexation techniques. We will be able to contribute to Topic 2.3.1 by synthesizing and characterizing various natural antimicrobial biopolymers to be used in packaging materials. Additionally, we will be able to contribute to Topic 1.3.1 through the production of various cereal products and the valorization of cereal processing waste for maintaining food security, health and nutrition.

Antimicrobial packaging material, Nanofiber, Active/Biodegradable packaging, Electrospinning Technology, Nano/Micro encapsulation, Bioavailability, Evaluation of food waste, Extend the shelflife, Valorization
Bakery products, Cereal- based foods, Super foods