- Özge Seçmeler
- Principle Investigator
- [email protected]
- +905323006979
- Altınbaş University
- Secondary or Higher Education Establishment
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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.
- Topic 2.1.1-2023 (RIA) New governance models to define best practices for sustainable water management and conflict mitigation.
- Topic 1.2.1-2023 (IA) Actions to restore and return degraded lands in the Mediterranean region into productive agroecosystems. | Topic 2.2.1 (RIA) A step toward carbon-neutral farms: coupling renewable energy sources with circular farming systems.
- Topic 1.3.1-2023 (RIA) Increasing agri-food supply chain (cereal) resilience in the MENA region. | 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.
- Topic 1.4.1-2023 (IA) Accelerate adaptation and mitigation to climate change in the Mediterranean region by deploying WEFE nexus solutions.
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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.
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We can lead innovative food or biopesticide production and test their analytical properties and consumer acceptance, and develop kitchen processes, reducing the water losses. We have SME contacts and can help the coordinator to find SME partners.
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