My research work is dedicated to using novel food processing technologies to improve the functional properties of food ingredients and byproducts, specifically plant-based proteins or protein-rich materials, to be used in processes and formulations. The overachieving goal is to improve the functionality and utilize them in plant-based alternative products using food processing techniques, including high-moisture extrusion and 3D printing.
The alternative
protein ecosystem
Oguz Kaan Ozturk
Researcher- Host institution: University of Illinois at Urbana-Champaign
- Position: Principal investigator
- Discipline: Food engineering, Food science, Material science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures
- Hiring for: Graduate students, Postdoctoral fellows
- Region: North America
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Champaign, Illinois, United States