Emirhan Atlayan
𖡡 IZTECH Department of Food Engineering, Room E205
Gülbahçe 35430 Urla / İzmir
☏ +90 232 750 6920
Google Scholar
ResearchGate
0009-0008-7649-0815
Mr. Atlayan’s research studies are oriented around artificial intelligence, data analysis and unit operations in food engineering. His MSc study is about developing and rheological characterization of 3D printable food ink formulations for dysphagia patients.
Education
Master of Science in Food Engineering, 2025 – Present
Izmir Institute of Technology (IzTech), Izmir/Turkey
Bachelor of Science in Food Engineering, 2020 – 2025
Izmir Institute of Technology (IzTech), Izmir/Turkey
Work Experience
Intern, DÖHLER EGE, 01/2024 – 27/2024
Process Engineer Internship, Tire/Türkiye
Lab Intern, Unluturk Research Group, 07/2024 – 07/2024
TÜBİTAK 2247C Programme, İzmir/Türkiye
Publications
Atlayan, E., Imre, M., Karakas, Y. B., Berk, B., & Unluturk, S. (2026). Impact of starch type and drying temperature on linear and nonlinear rheology, drying kinetics and physical properties of pumpkin fruit leather. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.152685
Atlayan, E., Berk, B., & Unluturk, S. (2026). Total monomeric anthocyanin concentration estimation of red wines based on color data using multivariate statistical analysis and machine learning. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70815
Presentations
Atlayan, E., Yilmaz, S., Berk, B. & Unluturk, S. (2024 May). Mathematical Modeling and Rheological Characterization of Flaxseed Mucilage Extraction Process. Oral Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE (1st Place in Oral Presentation Category)
Yilmaz, S., Atlayan, E., Berk, B. & Unluturk, S. (2024, May). Investigation of the Effect of Using Flaxseed Mucilage Powder on Batter Rheology and Some Quality Characteristics in Gluten-Free Cake Production. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE (2nd Place in Poster Presentation Category)
Atlayan, E., Berk, B. & Unluturk, S. (2025, November). PLS-DA Based Classification of Red Wine Vintages via Digital Imaging and Chemical Properties. Oral Presentation at the 6th International Electronic Conference on Foods.
Honors/Awards
Graduation with 1st Place from Department of Food Engineering, 2025
Izmir Institute of Technology
1st place in 13th Food Engineering Student Congress, 2024
Oral Presentation Category
2nd place in 13th Food Engineering Student Congress, 2024
Poster Presentation Category
Projects
Design and Prototype Production of a 3D Printing System for Personalized Nutrition Applications Using Centralized Architecture. (Scientific and Technical Research Council of Turkey, TÜBİTAK-MAG, 224M020, MSc Scholar), 2024–2026 (Ongoing)
Determining the Anthocyanin Content of Various Red Wines Using Digital Imaging and Multivariate Statistical Analysis and Designing an Imaging Cabinet (TÜBİTAK 2209A, Project Leader) 2023 – 2 Call (Completed)