We are a group of researchers working on new innovative functional food development and experienced in food waste valorization. Our Gastronomy and Culinary Arts Department is experienced in innovative food product development for F&B sector, sensory panel organization, aroma compounds analysis by GCMS, professional kitchen design, food waste management, sustainability. We are working in Central Research Laboratory of Altınbaş Unversity. We can also perform analytical experiments of our newly developed products and develop analytical methods in our central research laboratory (HPLC, GCMS, Multi-plate reader etc.). We have SME partners (restaurants and boutique factories) working on organic farming, sustainability and biopesticide development. Our researchers are also experienced on conventional and high technology extraction methods (i.e. SCO2, subcritical water), and encapsulation techniques, molecular gastronomy.