| BAP (Hacettepe University Scientific Research Projects Coordination Unit) | Obtaining the Saccharomyces cerevisiae DNA Barcode (2017-2018) |
| Determination of in vivo and in vitro Efficacy of Probiotics Encapsulated by Different Methods (2019-2021) | |
| Identification and Characterization of Some Bioactive Compounds in Selected Local Wheat (Triticum spp.) Varieties (2019-2021) | |
| Evaluation of Risk Analysis in Genetically Modified Food and Feed Products Using Omics Technologies (2019-2020) | |
| Effect of Microwave Treatment on Metabolomic, Lipidomic and Transcriptomic Profile Changes in MIR604 Corn Flour (2021-2023) | |
| Investigation of the Use of Saccharomyces cerevisiae var boulardii in Soy-based Fermented Food Production (2022-2023) | |
| Alternative Protein Production from Fruit Juice Industry Waste (2022-2024) | |
| Conservation and Characterization of Microbial Biodiversity Establishing a Culture Collection Model (2024-2025) | |
| Obtaining Multifunctional Bioactive Peptide Extract via Microbial Fermentation(2024-2026) | |
| TAGEM (Forest General Directorate of Agricultural Research and Policies) / BAP | Characterization of Microbiota Isolated from White Cheese and Milk Processing Plant, Production of Domestic Starter Culture and Prototype Product Production (2019-2021) |
| MEVLANA | Evaluation of Risk Analysis Using Omics Technologies (2018-2019) |
| TUBITAK (The Scientific and Technological Research Council of Turkey) | Microencapsulation of Lactobacillus rhamnosus GG and Escherichia coli Nissle and its Use in Probiotic Juice (2020-2021) |
| Sustainable Microbial Oil Production from Sunflower Industry By-Products (2023-2025) |