My research areas are as the following:
– Chocolate and confectionery products and chewing gum
– Improving functional properties of chocolate and confectionery products and chewing gum
– Decreasing calorie content of chocolate and confectionery products
– Recycling of food waste
– Extraction of food compounds from wastes like protein, dietary fiber… and characterization of them and usage of them in food products
– Food structure
– Food physics
– Rheological and textural properties of food products
– Optimization of processes and formulation using mixture design, response surface methodology and combined design
– Functional foods
I can contribute to the project in terms of all these subjects.
Chocolate, Confectionery Products, Chewing gum, food waste, Food structure, Food physics, Food rheology
