A product signed by MAKÜ has received another Trademark Registration Certificate

MAKÜ Spirulina is classified in the Dietary Supplement category and will be under protection for 10 years.

This step taken with the aim of transforming our university's scientific research into economic value once again certifies its vision of developing innovative projects.

Associate Professor Dr. Füsun Akgül, a faculty member of the Faculty of Science and Letters, Department of Molecular Biology and Genetics, who is the project manager, stated in her announcement, "We have received the Trademark Registration Certificate for our MAKÜ Spirulina product, which we will soon offer for sale. We are proud to commercialize another product under our university's name and bring it to our country. I thank everyone who contributed," and continued:

“The protein in Spirulina is considered a complete protein, meaning it contains all essential amino acid types. The Amino Acid Score and Protein Digestibility Corrected Amino Acid Score values, which determine protein quality, are quite high. The United Nations Food and Agriculture Organization (FAO) has defined Spirulina as the food of the century, a superfood. It is a microalgae that contains 3 times more protein than steak, provides energy, and is nutritious. It is rich in Omega-3 and iron, containing more than 40 vitamins and minerals. In this respect, it is recommended for children, all children over the age of 4, all adults, and individuals in their elderly period. It is known to have anticancer activity. It is especially known to have antioxidant activity. Antioxidants such as phycocyanin, beta-carotene, and tocopherols in Spirulina are effective in combating oxidative stress. It strengthens the immune system. It is excellent for increasing energy, focus, and especially fitness performance for athletes. It is a fast source of nutrition as it is quickly digested. It is a product we are considering offering for sale in tablet form. It is quite suitable for human consumption. The World Health Organization recommends taking approximately 1-2 grams of dry biomass per day. NASA has also defined it as astronaut food. Because it is a valuable protein source that can meet the basic nutritional needs of astronauts in space.”

Associate Professor Dr. Rıza Akgül, a faculty member of Burdur Food Agriculture and Livestock Vocational School, who actively took part in the establishment of the laboratory and production process, said, “We will soon commercialize and introduce to consumers our Spirulina products enriched with Magnesium, Zinc, and Selenium, for which we have completed culture optimization studies.”

The Spirulina microalgae used in production is obtained from the MAKÜ Microalgae Culture Collection (MAKUMACC), established under the name of our university, with the 25 years of experience of Associate Professor Dr. Rıza Akgül. MAKÜ Spirulina, produced entirely with our country's resources, is a 100% domestic and national product. It is produced in accordance with the Turkish Food Codex Regulation on Dietary Supplements, with all necessary analyses completed and with the permission of the Ministry of Agriculture and Forestry. The Trademark Registration Certificate strengthens our university's contribution to regional development in the field of science and technology.