- Asli ISCI
- Prof. Dr.
- [email protected]
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- Turkey
- Ankara University
- Secondary or Higher Education Establishment
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We are a research team in Food Engineering Department of Ankara University who have 2 PRIMA projects already in progress. We have expertise in valorization of food waste, lignocellulosic biomass, biofuel production (bioethanol), pretreatment techniques (steam explosion, organic acid, ammonia soaking, autohydrolysis), extraction of valuable compounds (such as oligo-saccharides, fermentable sugars, phenolics) from food waste/cellulosic biomass, novel extraction techniques (such as ohmic-ultrasound-microwave assisted), green solvents (deep eutectic solvents, ionic liquids) and fermentation. In our lab we have Parr reactor, microwave ovens, ultrasound probes, ohmic heating systems, rotavap, freeze dryer, shaker incubators, HPLC, GC, HPAEC-PAD, network analyzer, tray drier and etc.
- Topic 1.3.1-2024 (IA) – Developing cost-effective and sustainable technologies adapted to Mediterranean Food Systems to decrease food loss and waste. | Topic 2.3.1-2024 (RIA ) Leveraging urban and local food systems for sustainable food systems transformation
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We are looking to participate in consortiums that develops sustainable technologies to decrease food loss and waste. Our research group currently participates in 2 other PRIMA projects and we have plenty of experience in conducting PRIMA projects. We have previously worked with food industry waste such as orange peel, fruit pomace and etc. Our group is highly experienced in characterizing the biomass and can determine the composition (cellulose, hemicellulose, lignin content etc.) of the biomass in details. We can perform novel extraction techniques and analyze mono and oligo-saccharides as well as phenolic compounds in the extracts. Total phenolic content, antioxidant activity, antimicrobial activity as well as phenolic profile of the extracts could be determined in our lab. Moreover, we could produce different types of biofuels such as bioethanol from food waste using yeast or genetically modified bacteria that we have in our lab.
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Food waste, valorization, extraction, value added products, zero waste