Growing Importance of Microalgae as Natural and Renewable Sources in Food, Pharmaceutical and Other Industries
“Growing Importance of Microalgae as Natural and Renewable Sources in Food, Pharmaceutical and Other Industries”
Wednesday, January 24, 2018
MBG Conference hall
Dr. Müge İŞLETEN HOŞOĞLU
Dr. Research Assistant, Food Engineering Department, Çanakkale Onsekiz Mart University
Dr. Müge İŞLETEN HOŞOĞLU received her B.S. in Food Engineering from the Ege University in 1999. After working in various fields of the food industry between 1999-2004, she started working at Çanakkale Onsekiz Mart University Food Engineering Department as a Research Assistant and she has received Master of Science degree in Food Technology Department in 2006 and received a Ph.D. degree from Ege University Bioengineering Department in 2013. Since 2015, she has been working as a Dr. Research Assistant at Çanakkale Onsekiz Mart University.
As a food engineer, Dr. İşleten Hoşoğlu’s research interests are primarily focused on the development, control and optimization of biological processes. Such processes include microalgal biotechnology, bioflavor production, valorisation of agro-industrial by-products for value-added bio-products, and food and beverage fermentations.
Biotechnological processes are featured as the most attractive ways to produce natural compounds for the food or other industries. Because of containing high proportions of macronutrients and micronutrients, microalgae are of great interest in the search of a sustainable feedstock for the production of various metabolites for nutraceutical and pharmaceutical purposes. While microalgae industry has mainly focused on the phototrophic cultivation, exploring the heterotrophic potential of microalgae holds major opportunities in commercialization of algal biotechnology. Thus, screening of microalgae strains for a certain metabolite production, optimization of their growths under heterotrophic conditions for biomass and relevant metabolite productions, designing the process that allowed to be scaled-up into commercial production and downstream processes are included in the presentation. The seminar will be focused on the description of past and current projects conducted by Müge İşleten Hoşoğlu in food and algal biotechnology areas.