• PhD, PURDUE University, Biological Systems Engineering
• MSc, Michigan State University , Department of Food Engineering
• B.S, Middle East Technical university , Department of Food Engineering

• Gıdaların Tekstür ve Reolojik Özellikleri
• Gıda katkı maddeleri
• Yeni gıda ürünlerinin geliştirilmesi

• AVESIS Bağlantısı

Recent Publications 

                    Erinç, Ö., Erinç, H., MERT, B.,  & Özbey, A., (2023). Optimization of nanofiber-caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion.  JAOCS, Journal of the American Oil Chemists' Society , vol.100, no.11, 843-856.                

                    Rostamabadi, H., Nowacka, M., Colussi, R., Frasson, S. F., Demirkesen, I., MERT, B.,  ... Singha, P.(2023). Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid.  Trends in Food Science and Technology , vol.141.                

                    Anli, E. A., Gursel, A., Gursoy, A.,  & Mert, B., (2023). Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.  Foods , vol.12, no.18.                

                    Mevliyaoğulları, E., Karslı, M. A.,  & MERT, B., (2023). Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance.  Journal of Cereal Science , vol.113.                

                    Topcam, H., Coskun, E., Son, E., KÜTÜK, D., AYTAÇ, S. A., MERT, B.,  ... Ozturk, S.(2023). Microwave decontamination processing of tahini and process design considerations using a computational approach.  Innovative Food Science and Emerging Technologies , vol.86.