Research
Dr Oztop's reserach group explores the use of NMR/MR based techniques to develop novel non destructive analysis methods for foods. These techniques are usually complemented with nanotechnology and other novel techniques (HHP, microwave...) . Physico chemical properties of foods, chemistry , mathematical modeling are involved in every project.
Current research projects :
| PI | Funding Agency | Program | Project Title | Budget | Start Date | Duration |
| Mecit Halil ÖZTOP | TÜBİTAK | 1002 |
Glycation of Pea and Soy Proteins with a Rare Sugar (D-psicose) and Investigation of Physical and Chemical Properties of Glycated Proteins |
TRL 29.750,00 | 12.01.2018 | 12 months |
| Mecit Halil ÖZTOP | TÜBİTAK | 1001 |
Use of Magic Sandwich Echo (MSE) and Spin Diffusion (SD) Sequences in Developing Alternative and New Quality Control Methods for Food Applications |
TRL 492.528,00 | 15.05.2018 | 24 months |
| Mecit Halil ÖZTOP | TÜBİTAK | 1002 |
Exploring the Effect of Different Salts on Proteins by using Low-Resolution NMR |
TRL 44.470,00 | 9.01.2020 | 12 months |
| Mecit Halil ÖZTOP | TÜBİTAK | 1005 |
Crystallization of Sucrose Using Microwave Vacuum Technique |
TRL 334.050,00 | 12.01.2020 | 18 months |
| Mecit Halil ÖZTOP (COORDINATOR) | European Commission (EC) | H2020-MSCA-RISE | Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry (SuChAQuality) |
EUR 589.880,00 | 01.01.2021 | 48 months |
| Mecit Halil ÖZTOP (COORDINATOR) | PRIMA (H2020) | Section 1- Agri-Food Value Chain | Functionalized Tomato Products (FunTomP) |
EUR 461.875.000,00 | 01.05.2021 | 48 months |
| Mecit Halil ÖZTOP | METU | GAP | Investigation of Caramelization and Hydration Properties of D-Psicose Rare Sugar |
TRL 51.861,42 | 6.01.2020 | 12 months |
| Mecit Halil ÖZTOP | METU | BAP-Thesis | Extraction of Pumpkin Seed and Peanut Proteins and Improvement of their Properties by Maillard Reaction |
TRL 19.969,18 | 14.01.2020 | 24 months |
| Mecit Halil ÖZTOP | METU | BAP-Thesis | Investigation of Interaction of Invert Sugar with Water by Molecular Dynamic Simulation and NMR Relaxometry |
TRL 11.979,41 | 24.02.2021 | 12 months |
| Mecit Halil ÖZTOP* *Advisor |
TÜBİTAK | 1005 | Testing different technologies on the production of a powder emulsifier from chickpea water and investigation of the physicochemical properties |
TRL 294.300,00 | 01.04.2021 | 18 months |
| Mecit Halil ÖZTOP | TÜBİTAK-TEYDEB with Doğadan Gıda A.Ş |
1505 | Production of an Instant Tea Powder Enriched with an Herbal Mix |
TRL 269.448,04 | 01.03.2021 | 21 Months |
| Mecit Halil ÖZTOP | TÜBİTAK | 2519-COST | Use of flow-assisted Magnetic Resonance Imaging (MRI) and NMR Relaxometry as an in vitro digestion monitoring tool in foods |
TRL 682.000,00 | 01.06.2021 | 33 Months |
| Mecit Halil ÖZTOP | TÜBİTAK | 2515-COST | Use of Polysaccharide Based Aerogels For Different Food Applications |
TRL 807.000,00 | 01.06.2021 | 36 Months |
Completed projects :
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Physical and Chemical Properties of Ottoman Strawberry (Fragaria ananassa) Concentrate Exposed to Microfluidization Process
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Enzymatic Hydrolysis of Fruit Peels and Other Lignocellulosic Biomass as a source of sugar for fermentation
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Design and characterization of capsaicin loaded nanoemulsion systems (Funded by TUBITAK)
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Developing a Spray Product for Prevention of Lipid Oxidation by Using Liposome Systems Characterized through MRI and NMR Relaxometry Techniques (Funded by TUBITAK)