TUBITAK Marmara Research Center

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TUBITAKMarmara Research Center

• by
• Pinar DEMIREKLER
• SMEsforFOOD Project Assistant
• (TUBITAK)

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TUBITAK-MRC

• Established in 1972
• has nearly 700 trained and experienced personnel,
  including about 400 researchers

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TUBITAK-MRC

• VISION
• to be among the leading science and
  technology centers of the world in the
  field of applied research.
• MISSION
• to contribute to the development of
  Turkeys competetive power, using science and
  technology.

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TUBITAK-MRC INSTITUTES

• Information Technologies Institute (ITI)
• Energy Institute (EI)
• Food Institute (FI)
• Materials Institute (MI)
• Chemistry Environment Institute (CEI)
• Earth Marine Sciences Institute (EMSI)

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TUBITAK-MRC FP6 Studies

• Activites had been started on June 2002 in MRC.
  Studies done untill now were given below as
• 121 Expression of Interest (EoI) were given
• 150 Project Proposals were prepared
• 13 Projects were started.
• 30 Projects are under evaluation

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TUBITAK-MRC FOOD INSTITUTE

• FI Strategic Business Units (SBU)
• Food Processing Technologies and Nutrition
• Food Microbiology and Fermentation Technologies
• Food Analyze Laboratory (MEGALAB)

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• Food Processing Technologies and Nutrition
• Development of vegetal and animal based new
  products
• Development of new drying/processing techniques
  for fruits and vegetables
• Mathematical modeling and process optimization
• Evaluating foods with supporting clinical studies
  for healthy nutrition
• Planning menu
• Residue (pesticide, hormone etc.) analyses in
  foods
• Application of image analysis technique in food
  industry
• Processing ecological foods
• Test and analyses for variable foods

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• Food Processing Technologies and Nutrition
  (cont.)
• Development of active packaging technologies in
  order to lengthen shelf lives of foods
• - Application of O2 absorbing or CO2 emitted
  tablet and films for various foods
• - Development of antimicrobial substance emitted
  plastic or eatable films and coatings

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• Food Microbiology and Fermentation Technologies
• Microbiological control analyses
• Hygiene controls for catering companies
• Determination of microbiological risk points in
  processes by establishing HACCP system
• Training of technical personnel in food
  microbiology
• Examination of the ability of kitchen equipment
  and packaging material to catch microorganisms.
• Examination of the ability of various filtration
  and sterilization equipment to prevent occurring
  microorganisms
• Determination of antimicrobial effects of
  products (wet handkerchief, antimicrobial
  surfaces and materials etc.)
• Fermentation cultures for ferment foods/drinks
• Natural protectives

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Contact details

• Food Science and Technology Research Institute
  (FSTRI)Phone [phone]Fax
  90 262 641 23 09e-mail gida.gida_at_mam.gov.tr
• web http//www.mam.gov.tr/english/fstri/index.ht
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