Project Manager : Asst. Prof. Dr. Muhammed Zeki Durak, Asst. Prof. Dr. Mustafa Yaman, Asst. Prof. Dr. Halime Pehlivanoğlu, Asst. Prof. Dr. Ertan Ermiş
Faculty/Department : Faculty of Engineering and Natural Sciences / Food Engineering
Project Duration: 12 Months
Total Project Budget : 1,680,625.00 TL
Executing/Partner Institution : Istanbul Development Agency
Project Start Date: Dec 1, 2016, 00:00
The subject of the project is the identification of pork content in foods and additives used in the food industry, as well as other factors that prevent them from being halal. The aim is to establish a center in Turkey and Istanbul, where innovative/original, fast, and economical technical approaches will be developed to solve the problems encountered in detecting counterfeit and adulterated foods, and where additives and foods that cannot be detected by existing methods, that do not yield reproducible results, or that are difficult to detect will be identified. The project envisages the sharing of the technological and scientific infrastructure and expertise of IZU and YTU, and the wider dissemination of this shared knowledge with the support of Küçükçekmece Municipality. At this center, to be located in the Istanbul region — a particularly industry-intensive and manufacturing-heavy area — new scientific studies to be jointly produced by the two universities will, on the one hand, establish entirely national scientific methods, and on the other, make an important contribution to food safety and reliability studies within the framework of the Agriculture and Food Vision 2023. Our project has a highly valued academic team with authority in the field of halal food. It is expected that this project, accepted by the Istanbul Development Agency, will enable the Halal Food R&D Center of Excellence to achieve its objectives.