Lactic Biotechnology and Functional Foods Research Group

LABİFORG is a research community that aims to develop next-generation functional products and sustainable solutions by integrating the biotechnological potential of lactic acid bacteria with food science, agricultural biotechnology, and molecular biology.

With a dynamic structure consisting of young researchers and expert academics, our group promotes interdisciplinary collaboration, innovation, and scientific productivity. Our projects span a wide range of topics, including functional foods, microbial biofertilizer applications, fermentation technologies, and microencapsulation processes.

We invite you to explore our scientific studies, meet our team, and discover potential opportunities for collaboration within our research ecosystem.