Our research group participated in the 16th Food Congress hosted by Bursa Technical University. It was a wonderful opportunity for our lab, bringing together our current researchers and esteemed alumni, Assoc. Prof. Dr. Semanur Yıldız Özdemir and Assist. Prof. Dr. Zehra Kaya, alongside our lab members Dr. Berkay Berk and our graduate students İrem Tüzün and Emirhan Atlayan.

During the congress, our team contributed with exciting oral and poster presentations:

Dr. Berkay Berk (Poster Presentation):

“Finite Difference Modeling of Volumetric Mass Transfer and Thermal Lag in Microwave Drying”

İrem Tüzün (Oral Presentation):

“3D Food Inks for Personalized Nutrition: The Role of Starch Type on Post-Cooking Dimensional Stability”

Emirhan Atlayan (Oral Presentation):

“Computational Evaluation of Flow Behavior of Dysphagia-Oriented Food Formulations with Different Nutritional Profiles During Extrusion-Based 3D Printing”