Our research focus is on alternative protein sources. We have an in-depth focus on plant-based proteins. We are continuing our research on the ability to incorporate these materials into plant-based dairy and meat alternatives. We are also keen to conduct research on fermentation-based alternative proteins.
Nazife Nur Yazğan
Researcher- Host institution: Hacettepe University
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures
- Hiring for: Graduate students, Undergraduate students
- Region: Middle East
- Technology focus: Ingredient optimization
- Location: Türkiye