|Date of birth
||Turkish, Ankara - Kızılcahamam
- Turkish - native tongue,
- English – upper-Intermediate-advanced,
- Arabic - upper-Intermediate,
|Membership in scientific and professional societies
- International Society of Food Engineering -ISFE,
- Institute of Food Technologists -IFT,
- World’s Poultry Science Association -WPSA,
- Poultry Science Association -PSA,
- International Association for Food Protection -IAFP,
- Institute of Packaging Professionals -IoPP,
- Society of Manufacturing Engineers -SME,
- International Egg Commission -IEC,
- Union of Chambers of Turkish Engineers and Architects-TMMOB, Chamber of Food Engineers -GMO, (delegate)
- Turkish Standardization Institute – TSE (Ayna Committee)
- Consumers Association -TÜDER
- Turkish Society of Microbiology.
||I have great interest in history, particularly cultural, and playing table tennis and travelling accordingly. I also enjoy to taking photograph and organize readings about science & technology.
|Personal Skills- Specialties
||Leadership qualities, quick learner, soft skills, ability to work in a team. Innovative creative solutions, crisis management, team spirit, well-team player, team leader, strong insights, and quick response, solution- action-customer oriented.
||Specialists in liquid egg processing, pasteurization systems, well versed in egg processing techniques, food preservation techniques and egg science technology
||Research & Development new product development and quality management,
Egg product (liquid, ESL, frozen and powder) development and processing, Advanced Processing Methods in Egg Science,
Membrane filtration and know-how for lysozyme production,
Experience in manufacturing of egg products, cake additives (improver agent like cake gel), baking powder, ice-cream cornet, phosphate products, sport drinks, marmalade, sauce, sponge cake and cake mixes, phosphoric acid (food grade and technical grade) and feed phosphates additives processing and quality assurance, wastewater treatment.
||Egg white and shell egg proteins purification and extraction, edible coating applications, novel processing techniques (ozone, ultrasound, manosound) and enzyme applications in egg processing.
Goal: Currently, I am working on the application of ultrasound as a novel technology to maintain egg’s freshness and increase functional & technological properties while preserve egg’s interior quality which are normally degraded during conventional storage period.