Functional Food Development Laboratory
Studies are carried out on the development of new products and alternative technologies based on patents and utility models for innovation in the field of food. The product development process we carry out in our laboratory includes literature-patent scanning, material procurement, pre-formulation studies and production stages.
- Quantitative determination of the amount of protein in all kinds of foodstuffs can be made.
- Sensitive drying of foodstuffs, which are sensitive to temperature, where losses such as aroma may occur during drying are provided.
- In foods where homogeneity is important in the drying process, especially granular foods, “individual quick drying” process can be made.
- With the sieve system, foodstuffs can be grinded from 500 microns to 50 microns.
- With the microwave oven, foodstuffs can be processed at the desired microwave power and duration.
- Homogeneous roasting of both traditional coffee beans and other grained foodstuffs can be made.
