TÜBİTAK 2209-A Project by Gastronomy and Culinary Arts Students Awarded Funding

A research project prepared by students of the Department of Gastronomy and Culinary Arts at Ankara Medipol University has been awarded funding under the TÜBİTAK 2209-A University Students Research Projects Support Program.

The project, titled “Chemical, Sensory and Sustainability Evaluation of Aquafaba Substitution in Brownie Formulations Developed for Different Dietary Preferences,” will be carried out under the leadership of Gastronomy and Culinary Arts student Serina ULUTAŞ, with Samet Gül and Hilmi Atılay AYGÜL participating as researchers. The project is supervised by our Head of Department, Assoc. Prof. Gözde KUTLU.

The project aims to develop innovative brownie formulations that take different dietary preferences into account and to comprehensively evaluate the potential of aquafaba as an egg substitute in terms of its chemical, sensory and sustainability dimensions. The study is expected to contribute to the scientific literature on sustainable food production and the evaluation of alternative protein sources.

This achievement represents an important gain for our Department of Gastronomy and Culinary Arts in strengthening a student-centered research culture, encouraging undergraduate students to take an active part in scientific research processes, and supporting the development of innovative projects.

We congratulate our students involved in the project and their faculty advisor, Assoc. Prof. Gözde KUTLU, and wish them every success in their work.