About me

Date of birth 21 Nov.1980
Citizenship Turkish, Ankara - Kızılcahamam
Military State Completed
  • 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.
Personal Interests-Hobbies 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.
Technical Skills Specialists in liquid egg processing, pasteurization systems, well versed in egg processing techniques, food preservation techniques and egg science technology
Professional Areas Research & Development new product development and quality management, Egg product (liquid, ESL, frozen and powder) development and processing, Advanced Processing Methods in Egg Science, Food Rheology, 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.
Current research 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.