I am seeking collaborative partnerships focused on advancing sustainable, circular, and innovative food processing systems. My research is centered on the design, production, and characterization of functional food powders with enhanced nutritional and sensory properties. I am particularly interested in projects that align with the following areas:
• Valorization of By-products: Transforming side-streams and food waste into high-value ingredients and materials, including the development of functional food powders that improve nutritional and sensory profiles.
• Innovative Food Structures: Creating novel food forms that support healthier, more sustainable diets, utilizing advanced processing techniques such as fermentation, drying, encapsulation, powder production, and modification with emerging technologies like atmospheric plasma.
• Circular Bioeconomy: Reducing waste and improving resource efficiency in food production, with a focus on integrating sustainable practices throughout the food supply chain.
• Smart Food Preservation: Developing sustainable food preservation solutions using natural antimicrobial agents, such as essential oils, microbial metabolites, and novel peptides.
• Interdisciplinary Research: Bridging food science, chemistry, molecular biology, and nanotechnology to create scalable solutions for food biotechnology, food safety, and alternative ingredients.
I am particularly interested in projects that explore cutting-edge food processing technologies, food safety, and alternative ingredients-especially those incorporating natural antimicrobials, food powder production, and the use of emerging technologies like atmospheric plasma to enhance food functionality and sustainability. These collaborations have the potential to create innovative, sustainable solutions for the food industry.

The Department of Food Engineering at Istanbul Sabahattin Zaim University is dedicated to advancing research and education in healthy, safe, and sustainable food systems. The department brings together expertise in food science and technology, nutrition, microbiology, chemistry, molcular biology and genetics, and risk assessment to address global challenges related to food engineering, food safety, sustainability, and health. Through interdisciplinary collaboration with industry and academia, the department works to develop innovative solutions that support the UN Sustainable Development Goals and contribute to building resilient, sustainable food systems locally and globally.
We are actively seeking partnerships to collaborate on research and projects that promote sustainability, enhance food safety, and drive forward innovations that support healthier food systems for the future.