A research project led by Prof. Dr. Muhammet Arıcı from the Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, has been funded under the TÜBİTAK ARDEB 1001 Scientific and Technological Research Projects Support Program. Entitled “Production of Gamma-Aminobutyric Acid (GABA)-Enriched Tarhana Using Selected Lactic Acid Bacteria,” the project focuses on enhancing the nutritional and functional properties of a traditional fermented food through innovative biotechnological approaches. The research aims to enrich tarhana, one of Türkiye’s traditional fermented foods, with gamma-aminobutyric acid (GABA) by employing selected lactic acid bacteria strains. By combining traditional food heritage with modern fermentation technologies, the project seeks to increase the nutritional value and health-promoting potential of tarhana while contributing to the development of innovative functional food products.
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