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Profil
| Derzeitige Stellung | Professor W-3 und Äquivalente |
|---|---|
| Fachgebiet | Lebensmittelchemie,Biochemie und Biophysik der Pflanzen,Ernährungswissenschaften |
| Keywords | Waste valorization, In vitro Bioaccessibility, Functional Foods, Antioxidants, Fruit and Vegetable Processing |
Aktuelle Kontaktadresse
| Land | Türkei |
|---|---|
| Ort | Istanbul |
| Universität/Institution | Istanbul Technical University |
| Institut/Abteilung | Department of Food Engineering |
Gastgeber*innen während der Förderung
| Prof. Dr. Tuba Esatbeyoglu | Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Hannover |
|---|---|
| Beginn der ersten Förderung | 01.08.2023 |
Programm(e)
| 2022 | Georg Forster-Forschungspreis-Programm |
|---|
Projektbeschreibung der*des Nominierenden
| Prof. Capanoglu, a leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of phenolic compounds and other bioactives. She has also made important contributions on investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. In Germany, she intends to focus on the effect of non-thermal novel technologies on the content, bioaccessibility and bioavailability of bioactive compounds in different food matrices and to valorize the by-products of food industry for functional food development. |