The project titled "BEE-TECH: Biotechnological Enhancement of Bee Products for Sustainable and Functional Foods in Well-Aging," coordinated by Prof. Dr. Esra Çapanoğlu Güven, a faculty member in our Faculty's Department of Food Engineering, has been awarded funding with a total budget of €1,397,790 for 48 months.

The project will investigate the health effects of bioactive components derived from bee products and aim to transform these products into next-generation functional foods that will contribute to healthy aging. Natural products such as propolis, pollen, royal jelly, and bee bread will be sourced from various regions, and their nutritional value, composition, and bioavailability will be analyzed using scientific methods.

Among the most innovative aspects of the BEE-TECH project is the use of modern processing techniques such as cold plasma, pulsed electric field (PEF), and encapsulation to enhance the bioavailability of bee products. The project, which aims to produce concrete outcomes related to the concept of healthy aging, also aims to contribute to the "Health and Quality of Life" goal, one of the United Nations Sustainable Development Goals.