R&D

Işık Tarım became an R&D center approved by the Ministry of Industry and Technology of the Republic of Turkey in 2020. Our company is a pioneer in research and development in its sector. Our R&D team, which has more than thirty members, includes food science and technology experts, biochemists, engineers, sensory science experts, microbiologists, and technicians. Işık Tarım gradually increases its R&D investments every year in light of scientific and technological developments.

Işık Tarım R&D Center brings together the best minds in the food industry to develop innovative, healthy, nutritious, delicious, and reliable products based on customer satisfaction. In addition, it provides the scientific infrastructure for innovative food products, from research in food safety, nutrition, and health to the development of product and packaging formulations.

At Işık Tarım R&D Center, many analyses are generally performed, such as physical, chemical, microbiological, and sensory tests. In addition, advanced chromatographic (residue-pesticide) analyses such as method development, optimization, analysis, and result evaluation are carefully carried out in the food formulation development and quality assessment phase.

At our center, national and international R&D projects carried out in cooperation with universities and various R&D centers, supported by TÜBİTAK, EUREKA, and TAGEM, and advanced research projects developed with equity capital are coordinated.

Our R&D Center has physical, chemical, microbiology, instrumental analysis, and product development laboratories.

There are 5 laboratories within our R&D Center.

Physical Analysis Laboratory

At Işık Tarım R&D Center Physical Laboratory, physical control of food products from raw materials to final products is carried out through analyses such as sample preparation, sample physical control, and shelf-life tests. In the Physical Laboratory, the physical profile of existing and newly developed products is determined. Additionally, the shelf life of new products is determined in this laboratory. Furthermore, the physical laboratory has the potential to work on many color, texture, and other physical analyses as needed, along with the development of new products.

Chemical Analysis Laboratory

At Işık Tarım R&D Center Chemistry Laboratory, chemical quality control of food products from raw materials to final products is carried out through chemical analyses such as moisture content, water activity, acidity (pH), peroxide value, and free fatty acids. In the Chemistry Laboratory, the chemical profile of newly developed products is determined. This profile is created using either routine methods or newly developed methods. The accuracy of new method studies is controlled in various ways. Accurate and reliable results are provided with standardized analysis methods.

Microbiology Analysis Laboratory

At Işık Tarım R&D Center Microbiology Laboratory, microbiology control (TPC, mold and yeast analyses, and pathogen analyses) and hygiene and sanitation control (SWAB) of personnel and production equipment are carried out from raw materials to final products. Microbiological analyses are performed using classical methods and the Gene-UP PCR device. In the microbiology laboratory, beneficial microorganism counts can be performed when needed. Additionally, the microbiology laboratory has the potential to work on many microorganisms and pathogens in line with the needs of new products and public health.

Instrumental Analysis Laboratory

At Işık Tarım R&D Center Instrumental Analysis Laboratory, pesticide, residue, and mycotoxin analyses are performed using LC-MS/MS, GC-MS/MS, GC-MS/HS, and HPLC devices from raw materials to final products. In the instrumental analysis laboratory, more than 800 residues and pesticides can be measured. These parameters can be increased according to market needs. Each parameter can be measured with standard methods, or new methods specific to the product or parameter can be developed. In addition to pesticides and mycotoxins, other parameters such as phenolic components, antioxidants, and volatile components can be measured as needed.

Product Development Laboratory

Işık Tarım R&D Center Product Development Laboratory has numerous innovative equipment. Many product development projects are carried out in the Product Development Laboratory. These projects can be either for the development of a new product or for the improvement of existing products. Kitchen trials are conducted by applying the actual production process with pilot-scale equipment. For products that are successful in these trials, tasting activities are carried out with target consumers and company employees. Only products that are suitable for market demands, safe, delicious, healthy, and sustainable are offered to our customers.

Işık Tarım R&D Center continues to produce the innovative food products of the future in the organic food sector.
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