I am interested in joining consortia working on Topic 2, particularly in areas aligned with my research expertise, including drying technologies, extraction and protein modification. I aim to contribute to developing sustainable and circular food processing solutions through my background in food processing technologies, with experience in drying, evaporation, extraction, membrane filtration and protein modification (especially nanofibrillation). I can support work packages related to process optimisation, valorisation of side-streams, safety and quality assessment, innovative preservation methods, and sustainability evaluation. I am open to collaborating in exploratory research or innovation-oriented projects, bringing both scientific expertise and a strong interest in multi-stakeholder engagement within food systems.

I am affiliated with the Food Engineering Department of Necmettin Erbakan University, which provides extensive laboratory and pilot-scale infrastructure for food processing research. The department is equipped with a wide range of processing technologies and advanced analytical units for product characterization, safety assessment and quality evaluation. We actively support research on sustainable and innovative food processing methods, valorisation of side streams, and development of circular and energy-efficient approaches. Our facilities enable both experimental work and pilot-level validation, making the department a strong partner for collaborative projects under FutureFoodS.