Associate Professor Dr Gülden Gökşen, a faculty member of the Department of Food Technology at Tarsus University, is part of the European Partnership on Sustainable Future of Food Systems (FutureFoods Partnership).
Project Partners: Italy (Coordinator), Turkey, Spain, Portugal, Finland, France, Denmark, Argentina
Project summary: The project focuses on the characterisation, optimisation and production of plant-based fermented new foods to increase the resilience of European food systems. It brings together experts in food microbiology, food science and technology, analytical chemistry, sensory analysis, consumer behaviour and artificial intelligence, offering an interdisciplinary approach to the development of a new generation of sustainable foods.