Alev Aydar

My research focuses on food process engineering, particularly in optimizing extraction and processing techniques to enhance the functional and nutritional properties of plant-based ingredients. This expertise is directly applicable to the field of alternative proteins, where advanced processing methods are essential to improve texture, flavor, and nutrient profiles. By refining these processes, I aim to contribute to the development of high-quality plant-based meats and alternative protein sources that are sustainable, nutritious, and appealing to consumers. This work supports innovation in food systems, aligning with the growing demand for sustainable protein alternatives.