1) International Projects carried out to date (EU, Erasmus, Erasmus+ etc. projects)
Project Type: USA-Gaziantep Univ R&D study
Project name: Wine pomace based extrusion products
Start date: 2006
End date: 2008
Project reference number:
Budget: 200,000 TL
Program:
Project Manager: Medeni Maskan- Kathryn McCarthy
Summary:
Project Type: FP6
Project name: MoniQA No-E: Toward harmonisation of analytical methods for monitoring quality and safety in the food supply chain
Start date:2004
End date:
Project reference number: FP6. Priority T5.4.5.1
Budget:
Program:
Project Manager: Göğüş Fahrettin and BOZKURT Hüseyin Associate Partners
Summary:
Project Type: FP7
Project name: TRACK-FAST “Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe
Start date:2009
End date:
Project reference number: FP7 Grant agreement no.: 227220
Budget:
Program:FP7
Project Manager: Beneficiary Partners Göğüş Fahrettin, BOZKURT Hüseyin and SOYSAL ÇİĞDEM
Project Type: FP7
Project name: EcoBerries: Innovative and eco-sustainable processing and packaging for safe, high quality and healthy organic berry products
Start date:2015
End date: 2018
Project reference number:
Budget:
Program: FP7
Project manager:
Project Type: EU
Project name: Easy to join education Inclusion for all!/EASY
Start date:2008
End date:2010
Project reference number: 2008-3427/001-001
Budget: 18560 Euros
Program: Grundtvig
Coordinator: Paritatische Akademie im Paritatischen Bildungswerk LV NRW e.V., Germany
National Project Manager: Prof. Dr. Esra Ibanoglu ibanoglu
Summary: Learning in passing – that's the motto of the project Easy to join education: Inclusion for all! Education should be EASY to get - anywhere and for everyone. Learning in the project will thus happen in a Bulgarian museum, in a Slovenian library, in a German home for the elderly, with the Finnish fire brigade and a Turkish women's association.
To enable these institutions to offer their clients new and exciting education the project partners will work on a qualification concept for promoting “informal learning on the spot”.
The project aims at increasing the participation in continuing education in Europe. To this end, the partners offer informal learning situations that can be attended “in passing” in institutions of everyday life.
EASY is a European project. It is coordinated by the Paritätische Bildungswerk NRW (Germany) and implemented together with partners from Finland, Slovenia, Bulgaria, Germany and Turkey.
Project Type: EU 6th Framework
Project name: Reducing Food Processing Waste REPRO
Start date:2005
End date:2008
Project reference number: 006922
Budget:100000 Euro
Program:
Project Manager: Norwich UK
Summary: Food waste evaluation project.
Project Type: EU 7th Framework
Project name: Biodiesel Production from Seaweed MABFUEL
Start date:2008
End date:2012
Project reference number: 230598
Budget:200000 Euro
Program:
Project Manager: Daithi O’Murchu Marine Research Station Ltd, Ireland
Summary: Biodiesel production from seaweeds
Project Type: EU 6th Framework
Project name: Control and exploitation of enzymes for added-value products
Start date:2008
End date:2009
Project reference number:928
Budget: 5000 Euros
Program:COST
Project Manager:VTT Finland
Summary: Evaluation of brewery residues
Project Type: EU Lifelong Learning Program LEONARDO da VINCI Innovation Transfer Project
Project name: Food Industry - Food Legislation, Impact Analysis, Training and Cooperation Network in Europe-E-Learning
Start date: October 1, 2012
End date: September 30, 2014
Project reference number: : 32441, Project code 2012-1-TR1-LEO05-35116
Budget: 215,137 Euros
Program:
Project Manager: Prof. Dr. Ali Riza Tekin
Project summary: The reason for the project: As a country at the stage of accession to the EU, Turkey signed Chapter 12 of the EU Food Legislation. After both parties (EU & Turkey) arrived at a consensus, the Turkish food legislation was changed and the implementation phase began. During this period the impact of the new food legislation to the sector should be analyzed in-depth and the sector should be prepared during applying the new legislation. By this Project raising awareness and training will be achieved and the impact of the new legislation to the sector will be identified by applying SWOT Analysis thus the sector will be protected against the risks of the new legislation. - The main aims and objectives of the project: To create awareness about the EU Food Legislation which is being implemented in Turkey on the Employers of the Turkish Food Industry; to analyze the impact of the new legislation on the Industry; To prepare seminar modules for the training of the employers on the new legislation; To prepare training modules related with food safety for technical staff of the Industry; to create a peaceful & creative working atmosphere on the subject between EU Countries and Turkey; To prepare the base of the future collaborations between the partner countries of the project; to build a working and cooperation network with the institutions and professional organizations of the EU. - The characteristics of the consortium that will implement the proposal: Consortium will be formed of the sector and public organizations, universities and the professional bodies of the EU countries. The characteristics of the consortium will enable a cooperation between the industry and the university. On the other hand, by the involvement of the experienced EU countries to the project, it will be possible to transfer the applied good practices in a shorter period. - Tangible and intangible outcomes: - Impact Analysis (SWOT Analysis) and awareness raising activities; creation of an electronic platform within TUGİS that will provide a specific information on the topic to the employers; a training needs analysis in the sector; training programme (Curricula) (to the employers; technical staff and employees); forming a sectoral network (national and international); a source book about the new applied food legislation; creation of a culture of joint working between the parties. -The impact envisaged: By gaining new expertise on the new legislation, capacities of the project partners will be improved; awareness will be created by applying the training programmes to the employers and other staff; prior knowledge about the risks and opportunities will be obtained by applying the training programmes and good practices; thus, institutional capacities, competitiveness conditions, visions and the ability of the project partners in applying new strategies will be improved; cooperation between universities and the world of work will be obtained. All Modules will be converted to e-Learning.
Project Type: NH2020
Project name: Innovative Mild Processing Tailored to Ensure Sustainable and High Quality Organic Fruit Products
Start date: 2020
End date: -
Project reference number: 727473
Budget: 841000 Euros
Program: SUSFOOD
Project Manager: Prof.Dr.Fahrettin GÖĞÜZ
Summary:
The global demand for organic processed fruit characterized by high quality, long shelf-life and improved nutritional value is growing due toan increasing interest in a healthier and more environmentally friendly food production. Consumers expect a superior quality compared toconventionally processed foods, such as less pesticide and additives residues, less nutritional/qualitative reduction due to processing operations and a low environmental impact. Nevertheless, the research on the optimization of processing for organic fruit products is still scarce. The main hypothesis of the project is that raw material characteristics, processing and storage conditions for organic fruit products have to be strictly designed to the specificity of each kind of commodity, through the application/implementation of tailored mild processing technologies, with a consumer-driven approach. To answer to this need, the project aims to improve the competitiveness of the organic sector, increasing the level of quality, sustainability and consumer confidence of organic fruit (apple, citrus and berries) products and valorising by-products and side streams. The activity will follow a “processing-guided” strategy, aimed to answer to stakeholders needs in
order to have an important impact on the EU organic sector. A fundamental output of the project will be the development of a Code of Practice for European organic fruit processing industries. An active engagement with multi-actors and a dissemination plan will ensure that the outputs of the project will be comprehensive and accessible, meeting the needs of the end-users. These finding will be used for the creation of a virtuous production system able to maximise product quality, minimising waste and environmental impact, enhancing consumer confidence on organic processed fruit products.
Project Type: ERASMUS +
Project name: Best Innovative Approach to Minimize Post Harvest Losses within Food Chain for VET
Start date: 2017
End date: 2019
Project reference number:
Budget: 215175 Euros
Program: ERASMUS KA2
Project Manager: Prof.Dr.Fahrettin GÖĞÜZ
Summary: The goal of the Project is; to develop an educational package that meets the requirements of vocational education in the field of post harvest sectors (food supply chain) to reduce post harvest losses and improve the quality, safety and marketability of selected horticultural products. to develop VET business partnerships aimed at promoting work-based learning and to increase awareness of target group by using inclusive latest techniques. to create new innovative training materials from a wide range of disciplines associated with the prevention of food losses (methodologies, tools and practices). Additionally utilize digital tools to enable the learning also for individuals who don’t have a chance to or can’t for some reason study in a classroom. The main focus is implementing sustainable development in the sector via vocational education and training. Deep experienced Institutions from 4 countries gathered in the Project( Universities, Technology Center, Association, Ministry, Research Center). In the project by creating this multilateral umbrella; Various tangible outputs will be developed by the help of experts from those organisations. Additionally for the dissemination of Project outputs it is very important to collaborate with partners from other countries, especially ISEKI-Food Association (IFA)with members from 59 countries and 5 continents would be prominent partner in dissemination activities. In the project it is aimed at reducing losses in foood supply chain, 4 products will be selected with maximal importance for our country which have highest export value and highest loss rate (Fig, cherry, tomato,grape) via new, innovative vocational training materials.
Project Type: FP7
Project name: Ensuring Quality and Safety of Organic Food Along the Processing Chain
Start date: 2015
End date: 2018
Project reference number: ID222
Budget: 810000 Euros
Program: ERA-NET
Project Manager: Prof.Dr.Fahrettin GÖĞÜZ
Summary: Sale of organic foods is one of the fastest growing market segments within the global food industry. However, the number of processed foods made from organic raw materials is still limited. Furthermore, the EU regulatory framework for organic food defines high quality of the products as an important goal of production but evaluation of processing technologies according to the requirements of organic food production is in general lacking. Consumers buy organic food because they believe in the high quality of the product. The most important reasons are health benefits (less pesticide residues and better nutritional quality), taste, and environmentally friendly production. Since organic production in EU competes with both conventional food and global organic production it depends greatly on innovation, novel appropriate technologies and scientific evidence to support the quality. To increase the amount of products commercially available that meet the requirements of organic food production and consumer expectations more research and knowledge is needed focusing on development and adaptation of processing technologies. The focus will be on innovating along the processing chain of organic fresh berries and value added products obtained using organic berries as raw materials but the findings of the project can be extrapolated to other organic plant products.
Project Type: European Union FP7
Project name: Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
Start date: 2008
End date: 2010
Project reference number: KBBE 227220
Budget: 999976 Euros
Program: FP7
Project Manager: Prof.Dr.Fahrettin GÖĞÜZ
Summary:
The food and drink industry is the single largest manufacturing sector in the EU and is mainly comprised by SMEs and microenterprises (99.1% of European food and drink businesses). The European food industry is in the lower part of the innovation performance ranking, and is losing relative importance in the global food market. This situation was a primary reason for the initiation of the ETP Food4 Life, which seeks to stimulate and underpin innovation in the agro-food chain.
TRACK_FST is drawn from all geographic points of Europe, and its main objective is to promote a higher degree of innovation and competitiveness in the food sector. TRACK_FST will achieve this goal through a coordinated programme of information- and experience gathering, discussions with employers and employees, and with those responsible for providing academic and other training, and for delivering awareness and experience in career development activities. Moreover, young students will be motivated to pursue a career in food area, thus promoting a new generation of skilled, flexible and enthusiastic food scientists and technologists. TRACK_FST will provide main stakeholders with a forum within which their main needs will be considered. Moreover, TRACK_FST focus on the key factors to identify needs and guide future works, as well as the development of specific and effective measures to prompt changes. The high quality of the consortium composition and of the work planned, are framed in a strong engagement between stakeholders, thus TRACK_FST results will effectively contribute to a more innovative and competitive food and drink sector, which is a key area for job creation, global competition and societal benefit in Europe.