Scientists at the University of Nebraska–Lincoln are leading an international project to revolutionize the future of food by developing sustainable alternative protein and lipid sources from specially designed plants and microorganisms. The ambitious project addresses key technological, environmental and social challenges, positioning UNL and Nebraska at the forefront of the global food bioeconomy. (Updated November 2024)
Bio
Ozan Ciftci, Kenneth E. Morrison Distinguished Professor of Food Engineering, specializes in developing innovative green technologies for improved food quality and human health. His research aims to advance the fields of food science and food engineering, contributing valuable knowledge and technologies with the potential to reshape future food systems globally. His research program, bridging chemistry, engineering, nutrition and health, aims to provide innovative solutions to food-related health and safety challenges that current technologies struggle to address. Recognized national and internationally, his lab has become a leading force in green food processing. He has been recognized with the LIST International Award in Bioinnovation, among other honors.
Topics of expertise include novel food development using green technologies; food engineering for health, green biocatalytic lipid modification, integrated green biorefineries, waste upcycling, food loss and waste, 3D food printing, particle formation and food diversification. (Updated November 2024)