Room: Poster Area
Date: Thursday, 21 May 2026
Time: 09:00 - 10:00 CEST
Session code 1CV.2
Biomass supply and value chains for energy and products
Fermentation-Based Valorization of Agro-Industrial By-Products for High-Value Bioproducts: A Circular Bioeconomy Perspective in Türkiye
Short Introductive summary
Türkiye has made the circular bioeconomy a strategic priority within the European Green Deal and the National Green Transformation Plan. Agro-industrial by-products are valorized through fermentation-based biotechnologies supporting national goals for resource efficiency and decarbonization. This study combines three complementary fermentation models developed at Hacettepe University The International Food Biosafety & Biotechnology Research and Extension Center (IFBBC): (1) Waste-to-protein – juice processing waste fermented with Saccharomyces cerevisiae in collaboration with Tunay Food Company; (2) Waste-to-lipid – sunflower by-products fermented with Metschnikowia species under the TUBITAK project with Abalioglu Oil Industry; and (3) Waste-to-peptide – whey powder fermented with lactic acid bacteria in collaboration with the University of Tennessee, Knoxville. These processes convert industrial residues into microbial proteins, oils, and peptides while advancing circular bioeconomy principles of waste reduction, resource recovery, and renewable production. Laboratory-scale successes are being transferred to pilot and industrial applications.
Presenter
Remziye YILMAZ
Hacettepe University, Food Engineering Department, FoodOmics Laboratory, TURKEY
Presenter's biography
Prof. Dr. Remziye Y?lmaz is a faculty member at Hacettepe University, Food Engineering Department, FoodOmics Lab. Her research focuses on food biotechnology, microbial fermentation, and circular bioeconomy, particularly valorisation of agro-industrial by-products into high-value bioproducts.
Biographies and Short introductive summaries are supplied directly by presenters and are published here unedited
Co-authors:
Session reference: 1CV.2.9