The project “Enzymatic Methods for Acrylamide Reduction in Foods” led by faculty member Reyhan Selin Uysal Afacan, PhD receives TÜBİTAK support

The project titled “Enzymatic Methods for Acrylamide Reduction in Foods: Production of Recombinant L-Asparaginase and Its Application in Food” led by faculty member Reyhan Selin Uysal Afacan, PhD from our BİLGİ Faculty of Engineering and Natural Sciences, Department of Genetics and Bioengineering has been awarded support under the TÜBİTAK 3501 - Career Development Program (CAREER).

Within the scope of this project, a study will be carried out to reduce the toxic compound acrylamide (heat treatment contaminant), which is formed during the thermal processing of foods, through enzymatic methods. The research aims to produce microbial L-asparaginase enzyme using recombinant DNA technology. The application of the recombinantly produced L-asparaginase will be examined in a model food system. In this way, both the industrial applicability of biotechnological enzyme production and its contribution to food safety will be evaluated 

Prof. Barış Binay from Gebze Technical University, Department of Bioengineering and Prof. Haşim Kelebek from Adana Alparslan Türkeş University of Science and Technology, Department of Food Engineering will serve as consultants in the project.