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.
1) Fermentation technology
2) Downstream processing design
3) protein purification