Two different projects prepared by the students of the Food Engineering Department of the Engineering Faculty of our university have been granted support within the scope of TÜBİTAK (THE SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY) 2209-A University Students Research Projects Support Program.
Among the projects supported by TUBITAK, under the supervision of our faculty member Res. Asst. Dr. Eda Aktaş Akyıldız from Food Engineering Department, the project of our students Mehmet Yasin Ekici and Keziban Çakır “The Effect of Fermentation on Soluble Arabinoxilane Fractions of Bran Produced from Different Sources" and the project titled "Investigation of the Effects of Open Selling Chickpea on Microbiological Properties" prepared by our students Filiz Küçük, Fatma Kılıç and Gülsün Mehder under the supervision of Res. Asst. Gamze Nur Müjdeci were placed.
By-products of the flour sector will be evaluated with our students' projects.
The project titled "The Effect of Fermentation on Soluble Arabinoxilane Fractions of Bran From Different Sources" aims to increase nutritional fiber solubility by fermentation in order to increase the technological functions of wheat, barley and rye bran which are by-products of cereals.
Çorum Chickpea will be under the lens.
Microbiological and chemical properties of chickpea samples of different varieties (yellow, chocolate, honey-sesame, salty, etc.) to be obtained from the factories of chickpea producers in Çorum will be determined with the project titled "Investigation of the Effects of Outdoor Sales on the Microbiological Properties of Chickpea ”.
Within the scope of the project, in which university-industry cooperation is aimed, it is planned to contribute to quality standardization by evaluating the hygienic conditions of the chickpea which is of great importance for Çorum.
We would like to congratulate our students and our advisors and wish them continued success.