Desteklenen Projeler
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2023 - 2027 EU Circular Economy Network for All: Consumer Protection through reducing, reusing, repairing (ECO4ALL)
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2023 - 2027 Transformations international Experience and Research network for Sustainable futures (TransformERS)
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2023 - 2027 Rethinking the Blue Economy: Socio-Ecological Impacts and Opportunities (RethinkBlue)
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2023 - 2027 Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome (FLAVOURsome)
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2023 - 2027 Harnessing the potential of underutilized crops to promote sustainable food production (DIVERSICROP)
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2023 - 2027 Sustainable Network for agrofood loss and waste prevention, management, quantification and valorisation (FoodWaStop)
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2021 - 2025 Promoting Innovation of ferMENTed fOods (PIMENTO)
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2021 - 2025 TOMORROW’S ‘WHEAT OF THE SEA’: ULVA, A MODEL FOR AN INNOVATIVE MARICULTURE (SEAWHEAT)
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2021 - 2025 CROSS-BORDER TRANSFER AND DEVELOPMENT OF SUSTAINABLE RESOURCE RECOVERY STRATEGIES TOWARDS ZERO WASTE (FULLRECO4US)
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2021 - 2025 NETWORK ON WATER-ENERGY-FOOD NEXUS FOR A LOW-CARBON ECONOMY IN EUROPE AND BEYOND (NEXUSNET)
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2020 - 2024 International Interdisciplinary Network on Smart Healthy Age-friendly Environments (NET4AGE-FRIENDLY)
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2020 - 2024 RETHINKING PACKAGING FOR CIRCULAR AND SUSTAINABLE FOOD SUPPLY CHAINS OF THE FUTURE (CIRCUL-A-BILITY)
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2020 - 2024 European Network for assuring food integrity using non-destructive spectral sensors (SensorFINT)
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2020 - 2024 Unifying Approaches to Marine Connectivity for improved Resource Management for the Seas (SEA-UNICORN)
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2022 - 2023 Comparative Investigation of the Use Potential of Recently Developed MobileSurface-Enhanced Raman Spectroscopy (SERS) Devices in Seafood Analysis
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2017 - 2019 Sıvı Tütsünün Lakerda Üzerine Etkisinin Bilgisayarlı Görüntüleme Teknolojisi ile Belirlenmesi
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2016 - 2019 Bazı Deniz ve Tatlısu Balıklarının Renk Değişimlerinin Bilgisayarlı Görüntüleme Sistemi ile 4Cde Depolama Boyunca İzlenmesi
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2015 - 2016 Farklı Yoğunluktaki Ses Dalgalarının Vakum Ambalajlamış Hamsi (Engraulis encrasicolus) Marinatının Rengine ve Raf Ömrüne Etkisinin Belirlenmesi
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2014 - 2015 Farklı karışımlarla tuzlanarak sıvı tütsülenmiş ve vakum ambalajlanmış alabalık (Oncorhynchus mykiss) filetolarında oluşan değişimlerin raf ömrü süresince incelenmesi
Yükseköğretim Kurumları Destekli Proje
AYVAZ Z. (Yürütücü), ARAS HİSAR Ş., IŞIK H., ÇAKIR F., ÖZER A. Ç., Erdağ M.
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2011 - 2012 Determination of smoked seafood quality by using computer based image analysis