Project Manager : Assist. Prof. Dr. Ertan Ermiş
Faculty/Department : Faculty of Engineering and Natural Sciences / Food Engineering
Project Duration : 22 Months
Total Project Budget : 193.880,00 TL
Executing/Partner Institution : TÜBİTAK/ 3501 - Career Development Programme
Project Start Date : May 1, 2016, 00:00
This project aims to carry out the chemical characterisation of the EPS to be produced by selected LAB strains capable of producing EPS, to optimise the conditions under which they will produce EPS at maximum yield, and to examine in detail the effects of these EPS on the adhesion of food powders to food surfaces. It is considered that, following the production of the EPS, the detailed investigation of their effects on the adhesion of food powders to food surfaces will make a major contribution to improving the quality of foods for which this property is important (particularly snack foods coated with various food flavour powders), to reducing the losses of flavour powder occurring during and after production, to reducing the use of liquid oil as an adhesion interface and thereby lowering the calorie content of the food product, and that it will create significant added value for the food industry.