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Dr Altan’s research focuses on processing of food materials into value added products, modelling and optimization of food processing, utilization of agricultural processing byproducts, understanding of relationship between food microstructure and processes for the design of innovative foods, characterization of food microstructure using non-invasive imaging techniques and development of functional biopolymer based nanofibers by electrospinning for food applications. Student supervised by Dr. Altan.

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Dr Altan’s research focuses on processing of food materials into value added products, modelling and optimization of food processing, utilization of agricultural processing byproducts, understanding of relationship between food microstructure and processes for the design of innovative foods, characterization of food microstructure using non-invasive imaging techniques and development of functional biopolymer based nanofibers by electrospinning for food applications. Student supervised by Dr. Altan.
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https://aylinaltan.com

Dr Altan’s research focuses on processing of food materials into value added products, modelling and optimization of food processing, utilization of agricultural processing byproducts, understanding of relationship between food microstructure and processes for the design of innovative foods, characterization of food microstructure using non-invasive imaging techniques and development of functional biopolymer based nanofibers by electrospinning for food applications. Student supervised by Dr. Altan.

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Undergraduate Courses

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GID 557

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Education

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PhD University of Gaziantep, Gaziantep, Turkey. Production and Properties of Snack Foods Developed by Extrusion from Composite of Barley, and Tomato and Grape Pomaces. MS University of Gaziantep, Gaziantep, Turkey. Microwave Assisted Drying of Short-Cut. BS University of Gaziantep, Gaziantep, Turkey. Saturday the 20th - Web Design by Yalçın Ece. Powered by Hosting Coupons.

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Dr Altan’s research focuses on processing of food materials into value added products, modelling and optimization of food processing, utilization of agricultural processing byproducts, understanding of relationship between food microstructure and processes for the design of innovative foods, characterization of food microstructure using non-invasive imaging techniques and development of functional biopolymer based nanofibers by electrospinning for food applications. Student supervised by Dr. Altan.

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