We are pleased to continue the APRISE “Sustainable Food Production & Circular Economy” training module with Session 4, “Sustainable Food Processing Technologies,” taking place online on 8 September 2026 from 10:00–12:00 CEST.

The session will be led by Dr. Esmanur İlhan from the Department of Food Engineering, Middle East Technical University (METU). Dr. Esmanur İlhan is a Research Assistant and researcher in the Department of Food Engineering at Middle East Technical University (METU). She holds a PhD in Food Engineering from METU, with extensive research experience in food chemistry, physical properties of foods, NMR relaxometry, and biopolymer-based food structures. Her academic work focuses on the characterization of food hydrocolloids, innovative emulsion systems, and functional food matrices to bridge food physics with sustainable processing strategies.

The session will cover innovative engineering solutions and eco-efficient strategies for sustainable food processing; emerging processing techniques to reduce environmental impact across food production chains; resource-efficient biopolymer applications in food formulations; structural considerations in sustainable food formulations; improving processing efficiency through cutting-edge concepts; optimizing ingredient functionality and performance; supporting a more sustainable food supply chain; insights into cutting-edge food processing concepts and their applications; and practical takeaways for sustainable food-system transformation.

Online | 8 September 2026 | 10:00–12:00 CEST

Registration: https://forms.gle/7Wpb2nsS2mcztMTM8

Participation is intended for officially affiliated APRISE talents, researchers, and staff from APRISE beneficiary institutions. Registration is not open to the general public.