TÜBİTAK Marmara Research Center (MRC), Food Institute works mainly in the food safety and quality, nutrition and food technology areas. Food Institute mission is to contribute to the Turkish food industry in order to improve its technological ability and to strengthen its competitiveness, to ensure food and consumer safety and resolution of nutrition related problems by using science and technology. It is the unique centre in Turkey serving to Turkish and regional food industry by R&D works, analysis, consultancy and training. Food Institute aims to become one of the leading food science and technology centers in the World.
The Food Institute's commitment is to provide its stakeholders with the services that meet the standards of EN ISO/IEC 17025:2005 General Conditions for the Qualification of Testing and Calibration Laboratories, EN ISO 9001:2000 Quality Management System-Conditions, and ISO 14001: 2004 Environmental Management Systems.

FIELDS OF ACTIVITY
R&D Studies
Food Institute has a high expertise and experience in conducting R&D projects. The principle in choosing R&D studies is the applicability of the outcomes to industry, as well as national and international priorities and food sector's needs.
Technical Consultancy
Intense consultancy services are provided on below subjects to the industry;

• Solving technical/technological problems in the establishments and production lines,
• Establishment of ISO, HACCP, and GMP systems in food manufacture and preparation areas
• Preparation of feasibility reports
• Preparation of technical reports in certain areas
• Preparation of patent applications
• "Hygienic Design" consultancy in designing production facilities
• "Hygiene Audits" to retailers' chain stores, and companies
• Establishment and operation of laboratories and their accreditation

Test and Analysis

Quality control analyses are performed in order to have a surveillance of quality parameters of food manufacturing companies for their auto-control and/or the conformity with the national/international legislations. Laboratories in the Food Institute have been accredited against EN ISO/IEC 17025:2005 by German Accreditation Body (DAR/DAP) since 2001.
Training Programmes
The institute provides theoretical and applied training on various subjects in food science and technology. An annual training programme is published and distributed to the shareholders every year. The training topics include microbiology, biotechnology, food safety, food technology, nutrition, storage and packaging, applied laboratory, quality, accreditation and practical instrumental analysis.

STRATEGIC BUSINESS UNITS
Food Institute includes 3 strategic business units and a pilot plant.

• Food science and technologies strategic business unit
• Food Processing Technology Group
• Preservation and Packaging Group
• Residues and Contaminants Group

• Nutrition and functional foods strategic business unit
• Functional Foods Group
• Nutrition Group
• Food microbiology and biotechnology strategic business unit
• Food Microbiology Group
• Food Biotechnology Group
• Molecular Biology Group

PILOT PLANT

A variety of processing equipment is available in the pilot plant, which is capable of matching the demands of the industry and enabling the production of diverse foods at pilot scale. The plant can also be used for the purpose of demonstration of some processes. Recently, a project to build a totally new and modern pilot plant facility in the campus area has been put into operation. The new plant building, which will be ready with effect from 2009, will have high standards featuring modern, hygienic and high-tech instruments. ISO 22000 Food Safety Standards will be implemented. The plant will consist of closed areas including independent sections and general open production area.

PRESERVATION AND PACKAGING GROUP

PPG is composed of food engineers, chemists, a chemical engineer and  technicians. The group deals with :

1. Selection of the appropriate packaging material and packaging method for specific food products
2. New packaging technologies (active and intelligent packaging) improvements and applications
3. Determination of shelf-life of food products
4. Application of modified-atmosphere-packaging (MAP) for the preservation of food products
5. Determination of the specific migrant from the food contact  materials into the foods
6. Determination of the processing, packaging, transportation, and storage conditions (temperature, RH, time) of the food products in the cold chain system including traceability
7. Storage of food products in controlled atmosphere (CA)
8. Development of storage and packaging technologies for fruits and vegetables

Laboratory Infrastructure

• -40 and -20oC freezers
• Climatic cabinets with temperature and humidity control
• Controlled atmosphere rooms
• Cold rooms
• Color measurement unit
• Blow film extruder
• Modified Atmosphere Packaging machine for trays
• Oxygen permeability measuring instrument
• Water vapor permeability measuring instrument
• Oxygen, carbon dioxide measuring test device
• Micrometer to measure packaging materials thickness
• Atomic Absorption with ICP-MS
• Static Head Space GC-MS
• LC-MS/MS

Packaging Materials Analysis

• O2 in the packaging atmosphere (PBI),

• CO2 in the packaging atmosphere (PBI)

• Oxygen permeability in the plastic films (ASTM D3985)

• Water vapor permeability in the packaging materials (ASTM D 3079-94)

• Light permeability in the packaging materials (ASTM D 174692)

• Humidity absorption capacity of hygroscopic substances (MILD3464E)

• Unit volume detection of hygroscopic substances (MILD3464E)

• Weight in laminated alumina foils (TS 7334)

•  Alumina weight in laminated aluminum foils (TS 7334)

• Adhesive tape durability in aluminum foils (TS 7334)

• Weight in paper (TS 3026)

• Capacity in glass materials (TS EN ISO 8106)

• Pores in cans

• Pb in cans (ASTM B76788)

• Lac in cans (ASTM B76788)

• Packaging marking test

Analysis of Food Contact Materials and Articles

• Migration of plastic materials and articles in contact with foodstuffs (water)

(TS-EN 1186 1/15)

• Migration of plastic materials and articles in contact with foodstuffs (ethyl alcohol) (TS-EN 1186 1/15)
•  
• Migration of plastic materials and articles in contact with foodstuffs (acetic acid) (TS-EN 1186 1/15)
• Migration of plastic materials and articles in contact with foodstuffs (olive oil)

(TS-EN 1186 1/15)

• Migration of plastic materials and articles in contact with foodstuffs (iso-octane)  (TS-EN 1186 1/15)
• Ceramic articles in contact with foodstuffs Migration test of Pb and Cd (Turkish Food Codex Notification No)
• Determination of vinyl chloride monomer amount in materials and articles in contact with foodstuffs (Turkish Food Codex Notification No)  
• Paper and board in contact with foodstuffs

      Analysis of formaldehyde migration (TS-EN 645-647 ve TS-EN 1541)

• Materials and articles in contact with foodstuffs Analysis of melamin migration   (TS-CEN 13130-27)
• Plastic and epoxy based materials and articles in contact with foodstuffs

      Analysis of Bisphenol A Diglycydyl Ether migration

• Plastic materials and articles in contact with foodstuffs Analysis of Bisphenol A migration (HPLC)
• Plastic materials and articles in contact with foodstuffs Analysis of Bisphenol F migration (HPLC)