biography

Dr. Sebnem HARSA, received Doctor of Philosophy, Food Science and Technology during 19887-1992. Her research is supported by the grants from DPT, TUBITAK and EU research funds. She is currently directing projects on nutritional health and food science & engineering. Production of cheese and yogurt starter cultures; probiotics; prebiotics; production, purification and immobilization of lactase enzyme preparations for dairy industry; traditional and modern solutions against lactose and gluten intolerance; preparation and characterization of whey protein nanotubes and bioactive peptides. Utilization of agrifood industrial wastes, biodegradable food packaging. Functional foods and food ingredients.