We are pleased to continue the APRISE “Sustainable Food Production & Circular Economy” training module with Session 5, “Fermentation Derived Products,” taking place online on 15 September 2026 from 10:00–12:00 CEST.

The session will be led by Dr. Ayşe Sultan Akgün from the Department of Food Engineering, Middle East Technical University (METU). Dr. Ayşe Sultan Akgün holds a PhD in Biotechnology with a background in Food Engineering from METU and is the founder of Bionova. Specializing in sustainable bioprocessing, microbial fermentation, single-cell protein production, and alternative protein innovation, her research and industrial work focus on converting food and agricultural waste into high-value bioproducts. She has hands-on experience across diverse bioproduct systems spanning yeast and mushroom cultivation, enzyme and protein production, pectin extraction, and bioethanol fermentation, operating at the intersection of applied biotechnology, green innovation, and circular bioeconomy solutions.

The session will cover basic concepts and the historical background of industrial fermentation; common industrial bacteria, yeasts, and fungi and their growth requirements; the standard fermentation process; fermenters and maintaining healthy microbial cultures; separation and purification of products from fermentation broth; biomass and precision fermentation for functional protein synthesis; the importance of fermented foods and ingredients in nutrition, digestive health, and food preservation; real-world applications and case studies of bio-based products and circular-economy solutions; and challenges and future directions of fermentation.

Online | 15 September 2026 | 10:00–12:00 CEST

Registration: https://forms.gle/3f79ijKvF2fRm7eS8

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