Emerging Food Technologies and Sustainable Food Processing
Emerging food technologies are transforming the industry by enhancing quality and sustainability. Non-thermal methods like high-pressure processing, pulsed electrical fields and light, UV and cold plasma preserve food without heat, while 3D food printing enables customized, nutrient-rich designs. Advances in drying technologies also improve self-life and energy efficiency, supporting a smarter, more sustainable food future. Sustainable food processing aims to minimize environmental impact, optimize resources, and enhance food quality. It employs energy-efficient technologies, non-thermal methods, green extraction, and precision fermentation to lower carbon footprints and reduce resource use. By valorizing food waste and integrating digital tools like AI and smart sensors, it builds more efficient, resilient food systems. Ultimately, sustainable food processing supports food security, environmental protection, and a healthier future.
Table of Contents
Non-Thermal Food Processing Technologies
Consumers’ growing health awareness drives the food industry to prioritize safety and quality. While heat treatments ensure safety, they influence taste and nutrition, leading to a shift toward alternative technologies that preserve freshness. Sustainable preservation methods such as pulsed light, HPP, PEFs and UV radiation are core research areas of our research group, aiming to increase food safety while reducing environmental impact.
Projects
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1002:
Investigation of microbial inactivation mechanisms of UV LED lamps emitting light at different wavelengths using E. coli K12 bacteria (2017-2018)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-2209A:
Investigation of the Usability of UV-Emitting Diodes (UV-LEDs) as an Alternative Technology in the Pasteurization of Newly Formulated Functional Beverages (2018-2019)
İzmir Institute of Technology Scientific Research Projects (İYTE-BAP)- 2020 IYTE0028:
Use of Radiochromic Films in UV Dose Determination (2020-21)
Industrial R&D Projects Grant Programme -TÜBİTAK 1501
Development of laboratory type machinery with high hydrostatic pressure and thermal techniques in foods (2025-2027)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1001:
Disinfection of Egg Products with UV light (2005-2007)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1002:
Investigation of the Feasibility of Using UV Emitting Diodes (UV-LEDs) as an Alternative Technology for the Pasteurization of Freshly Squeezed Apple Juice (2013-2014)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1002:
Investigation of the Microbial Inactivation Mechanisms of UV LED Lamps Emitting Light at Different Wavelengths Using E. coli K12 Bacteria (2017-2018)
3D Food Printing
3D food printing is a revolutionary technology that enables the creation of personalized and visually appealing food products. By offering precise control over texture, shape, and nutritional content, it enhances dietary management and accommodates individual preferences and restrictions. This innovation holds particular promise for individuals with specific dietary needs, such as older adults with dysphagia, by providing customized textures and nutrients. Additionally, it sparks interest in food and nutrition, making meals more engaging. The high cost of 3D food printers is a significant barrier to the widespread adoption of this technology. Our research group is focused on designing a smart 3D printer system equipped with a robotic pre-preparation unit. This system is automated with software that enables users to print products in a specific format quickly and efficiently.
Projects
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1005
Design and Prototype Production of a 3D Food Printing System for Personalized Nutrition Applications Using Centralized Architecture (2024-2026)
Drying Technologies
Various drying pretreatment techniques play an important role in the drying process. Studies on new pretreatment techniques such as ultrasound (US), osmosis (OM) and freeze-thaw (FT) pretreatments in drying of foods have gained momentum and their effects on the drying properties, physical properties and rehydration properties of different food materials are of interest. Our research group focuses on the mechanical micro-perforation pretreatment methods in hot air drying of fruits, as well as on microwave drying and foam mat drying of food materials.
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-1002
Investigation of the Effects of Laser and Needle Micro-Perforation Pretreatments on Drying Time and Some Quality Characteristics of Kavacık Grape (2023-2024)
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-2209A
Experimental Investigation and Mathematical Modeling of Microwave Drying Kinetics of Potato Slices with Ultrasound Assisted Osmotic Dehydration Pretreatment
The Scientific and Technological Research Council of Türkiye (TÜBİTAK)-2209A
Statistical Optimization of Foaming and Drying Processes in Foam-Mat Drying of Oat Milk Using Soapwort Extract