TÜBİTAK Project Success for Asst. Prof. Dr. Berna Öztürk
Dr. Berna Öztürk’s project on miso production from different legumes qualified for TÜBİTAK 1002-A support, aiming to contribute to food industry research and balanced nutrition through fermented and functional foods.
Scientific Research on Fermented Foods and Balanced Nutrition
The project “Miso Production Using Non-Traditional Legumes (Cowpeas, Mung Beans and Black Chickpeas), Identification of Microorganisms Involved in Production and Evaluation of the Product’s Quality Characteristics,” led by Asst. Prof. Dr. Berna Öztürk, Vice Dean of Istanbul Nişantaşı University’s Faculty of Art and Design, has qualified for support under the TÜBİTAK 1002-A Rapid Support Program.
Addressing fermented and functional foods, priority research topics nationally and internationally, the project aims to make an important scientific contribution to the food industry. In line with the 12th Development Plan’s goals of adequate and balanced nutrition, production responsive to supply and demand, enhanced international competitiveness and high productivity, the study may introduce new cereal-derived microorganisms as starter cultures for the food industry. Its anticipated results are particularly important for their potential effects on human health.
We congratulate our academic on this important achievement and wish her success with the project.