Success in the TÜBİTAK 2209-A Program by Students from the Department of Nutrition and Dietetics

Projects prepared by students in the Department of Nutrition and Dietetics at Süleyman Demirel University’s Faculty of Health Sciences have been conditionally accepted under the TÜBİTAK 2209-A University Student Research Projects Support Program and are eligible for funding.

This achievement in the TÜBİTAK 2209-A program—which supports a culture of scientific research and encourages university students to engage in academic work—has become a significant source of pride in terms of our students’ scientific productivity, research motivation, and academic development.

As the Department of Nutrition and Dietetics, while we continue to educate students who support, conduct, and produce scientific research, we wholeheartedly congratulate all our students and their academic advisors who have earned TÜBİTAK support, and we wish them continued success.

Academic Advisor: Assoc. Prof. Dr. Aliye KUYUMCU

The Cuisine of the Lakes Region: Discovering Local Flavors—Berra BOYACI and Azra TUĞYAN

Academic Advisor: Dr. Müberra YILDIZ, Assistant Professor

Enrichment of a Plant-Based Protein Bar Made from Quinoa and Amaranth with Moringa, Spirulina, and Vitamin C Sources—Rabia ÖZBEY, Elif ÇAKIR, and Berat ZENGİN

The Anti-Retrogradation Effect of Plant Extracts in Starch-Based Baked Goods—Selin BÜLBÜL and Feyza GELDİ

Investigation of the Retention of Limonene, Vanilla, and Menthol in a Starch Gel Enhanced with Coffee Grounds and Orange Peel—Sumru TEZEL, Berfu KARATAŞ, and Ceren GÖKTEPE

Academic Advisor: Dr. Elif ÇELİK, Assistant Professor

Production of Vegan and Traditional Kefir from Milk: The Relationship Between Consumer Acceptance and Food Neophobia—Sena BACANLI and Şenay DEREKÖY

From Waste to Table: Developing Recipes from Household Food Waste—Sudem TAŞÇI and Dilara Nur YILMAZ

Applying the Delboeuf Illusion in Practice: The Effect of Plate Color and Size on Eating Behavior—Yaren GÜNEŞ and Ceren AYÇİÇEK

The Effects of Different Plate Patterns on Food Intake, Eating Speed, and Perceived Satiety Levels—Sude Nur USLU, Firdevs BELGER, and Esma ERYILMAZ

Academic Advisor: Dr. Hatice BAYGUT, Assistant Professor

Developing Sustainable Kitchen Practices Among Migrant Women Using AI-Based Gamified Gap Analysis Approaches—Yusuf Asım KARABULUT, Tülin TAŞÇIBAŞI, Hasret Eşe ERBEST, and Ayşe Berfin ŞENTÜRK

Academic Advisor: Assoc. Prof. Dr. Gülçin ŞATIR

Development of a Probiotic Vegan Yogurt-Like Product Using Almond Milk—Güleda AKTAŞ