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ExpertiseUpdated on 8 April 2025

Ege University Future Food Technologies Research Group (FutureFoodTech)

Serkan yalçın

TTO Expert at Ege University

İzmir, Türkiye

About

The experimental and theoretical studies are being carried out on the development of high sustainability systems and methods for the application of 'Innovative Food Processing Technologies' with lower environmental impacts and higher energy and production efficiency for thermal and non-thermal purposes (heating, concentrating, dissolving, drying, pasteurization, bioprocessing, obtaining valuable components, tissue disintegration, or changing permeability properties, etc.). The effects of processing conditions on the physical, chemical, and biological properties of foods are being investigated in the developed systems. By determining the changes in the thermal, electrical, and rheological properties of foods, mathematical simulation of the processes is being carried out.

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