In our Food Technology Department, a team of 6 researchers, including 4 Food Engineers, 1 Chemical Engineer, and 1 Agricultural Engineer, is actively engaged. The research conducted by the Food Technology Department is divided into two distinct areas: Post-Harvest Physiology and Food Production Techniques.

Within the scope of post-harvest research carried out by our department, comprehensive research programs are implemented to assess the storage potential of species and varieties of vines, fruits, vegetables, and ornamental plants that have been carefully selected, developed, and deemed suitable for production through ALATA breeding efforts. Our studies encompass the evaluation of the effects of cultural practices applied to various products on their quality and storage capabilities. This includes establishing harvesting time standards for different products and identifying the most appropriate maturity parameters. 

For fresh fruits and vegetables, studies are conducted to slow down the rate of quality deterioration and extend storage periods. These studies involve pre-harvest and post-harvest applications using environmentally friendly practices that are both healthy and environment-conscious. The crops that we do research on  are citrus fruits, vegetables, avocado, carob, pomegranate, bananas, apricots, and pitaya. Our ongoing research endeavors involve the development of novel production techniques, optimization of production systems, and the identification of bioactive components within the varieties resulting from breeding studies.

Laboratories:

1.Instrumental Analysis Laboratory

2.Sensory Analysis Laboratory

Within the scope of our Department's leadership, two pilot facilities are available:

1.R&D Pilot Production Facility

The R&D pilot facility under our institute is dedicated to executing projects aimed at transforming the fruits and vegetables grown on our premises into premium, cost-effective, and health-conscious processed goods that meet stringent quality standards. These initiatives lead to the creation of production models that can serve as valuable guidance for the food industry. Over the years 2019, 2020, and 2022, the production models resulting from our projects have been effectively transferred to three separate food companies through technology transfer protocols facilitated by our institute.

Moreover, within our institute, various fruits such as citrus, pomegranate, olive, grape, carob, apricot, peach, mandarin, and kumquat are processed. This processing transforms them into value-added products like fruit juices, jams, molasses, and vinegars. This approach not only enhances the products' value but also ensures the production of wholesome and high-quality food that conform to standardized norms. At our R&D pilot facility, we yearly produce: 10 tons of orange peel jam, 1000 liters of orange juice, 500 liters of orange vinegar, 1000 liters of pomegranate vinegar, 500 liters of apricot nectar, 1000 kg of carob molasses, 1000 liters of grape juice, 500 kg of grape molasses, 500 kg of kumquat jam, 250 liters of peach nectar, 4000 liters of extra virgin olive oil, and 1000 liters of cold-pressed olive oil.

2.Citrus Harvest and Post-Harvest Research, Development, and Application Center

At our center, citrus fruits that have reached their optimal harvest time are subjected to various pre-processing steps before being presented to the market or undergoing storage within different-sized crates post-harvest. These procedures not only preserve the quality of the citrus fruits received at our center but also add value to them, enabling them to be marketed at higher prices. The divisions within our center include:

Citrus fruit receiving ramps

Section for applying drencher treatment to citrus fruits

Conveyor belts for transportation

Washing area

Drying area

Waxing area

Sizing area

Grading area

Packaging and labeling section

Wrapping section

Machine room area

Post-Harvest Application R&D Facility