We are pleased to continue the APRISE “Sustainable Food Production & Circular Economy” training module with Session 3, “Agri-food By-product Valorization & Plant Protein Alternatives,” taking place online on 7 September 2026 from 10:00–12:00 CEST.

The session will be led by Dr. Ozan Taş from the Department of Food Engineering, Middle East Technical University (METU). Dr. Ozan Taş is a food engineer and researcher at the Department of Food Engineering, Middle East Technical University (METU). He holds a PhD in Food Engineering from METU, with research experience in plant-based proteins, functional food ingredients, food processing, and the development and characterization of sustainable food products. His research focuses on the relationship between processing, structure, and functionality of food ingredients, including the valorization and functional modification of plant-derived resources to improve their potential for food applications.

The session will cover transforming food-processing by-products into valuable food ingredients; sources and applications of plant-based proteins; approaches to improve functionality and suitability for food applications; nutritional, functional, technological, and sensory challenges; practical examples and case studies; valorization of by-products and alternative protein sources; modification and improvement of plant-based ingredients; and incorporation into innovative and more sustainable food products.

Online | 7 September 2026 | 10:00–12:00 CEST

Registration: https://forms.gle/cYQbMcLMe3z3PQei9

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