Leads scientific research projects focused on innovation to support tomorrow's innovations globallyProduces creative, practical solutions to the current technical problems of entire businesses, including biscuits&cakes, chocolate, edible fats&oils, frozen foods and sugar processing.Researches, transforms, proves and transfers emerging scientific findings and new technologies to existing lines by collaborating with research institutions and the start-up worldHas in-depth knowledge on the following topics:- Production of biscuits, cakes, crackers and other snacks such as chips and bars-Reduction of contaminants such as acrylamide, 3-MCPD, heavy metals and MOSH-MOAH-Development and production of "free-from" products, particularly gluten-free, sugar-free and carbohydrate-free products-Development of new product supporting individuals' gut health and guidance to busineses to develop "Health and Nutrition" strategies based on gut health- Plant-based proteins and production/application thereof-Sugar beet farming and sugar industry-Sugar alternatives production ad applications, new bulking approaches for sugar reduction strategies-Development of new raw materials from by-products of businesses in order to support the sustainability strategy

Developed and prepared research proposalsConducted researches on engineering properties of foods and biological materials Gained experience on biodegradable and antimicrobial food packaging material Experienced on pulse and cereals Developed pulse-based novel foods; chips, breads, cakes, snacks and its production processesGuided researches of graduate and undergraduate students Oversaw operation of laboratories of various undergraduate courses on food engineeringTutored courses on food engineering Membered the audit committee for the quality management system of the university