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2015 - Continues Professor
Middle East Technical University, Faculty of Engineering, Department of Food Engineering
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2011 - 2015 Associate Professor
Middle East Technical University, Faculty of Engineering, Department of Food Engineering
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2008 - 2011 Assistant Professor
Middle East Technical University, Faculty of Engineering, Department of Food Engineering
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2006 - 2008 Lecturer
Middle East Technical University, Faculty of Engineering
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2005 - 2006 Research Assistant
Ankara University, Mühendislik Fakültesi
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2000 - 2004 Research Assistant
Purdue University, Mühendislik Fakültesi, Gıda Mühendisliği
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1998 - 1998 Research Assistant
Michigan State University, Mühendislik, Gıda Mühendisliği
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2015 - Continues TSE GIDA TARIM HAYVANCILIK KURUL BAŞKANLIĞI
BİLİM SANAYİ VE TEKNOLOJİ BAKANLIĞI
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2014 - 2015 Visiting Researcher
Max Planck Institute
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2004 - 2006 Arge Mühendisi
ConAgra Foods
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1996 - 1998 Vardiya Şefi
ETİ GIDA
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İsraf edilen ekmeklerin köpek yemlerinde yeni bir hammadde olarak kullanımı ve ürünlerin fiziko-kimyasal özellikleri ile invitro sindirilebilirliklerinin belirlenmesi
MERT B. (Advisor)
E.MEVLİYAOĞULLARI(Student), Doctorate, 2022 -
Production and characterization of microfluidized olive powder
MERT B. (Advisor)
S.ARĞÜN(Student), Postgraduate, 2022 -
Developing enteral feeding formulations with different protein sources, rheological characterization and microstructural analysis of these formulations
MERT B. (Advisor)
G.UĞUR(Student), Postgraduate, 2021 -
Prevention of turbidity in pomegranate juice concentrate during storage time
MERT B. (Advisor)
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Effects of different type of waxes on cocoa cream
MERT B. (Advisor)
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Characterization and formulation of gelatin based soft candies
Öztop H. M., Mert B. (Co-Advisor)
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Peanut milk production by the microfluidization, physicochemical, textural and rheological properties of peanut milk products; yoghurt and kefir
MERT B. (Advisor)
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Effect of microfluidized onion skin addition on the quality of extrudates
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Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate
MERT B. (Co-Advisor), ÖZTOP H. M. (Co-Advisor)
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Effect of different freezing rates on the texture and quality parameters of selected fruit and vegetable
MERT B. (Co-Advisor), BAYINDIRLI A. (Co-Advisor)
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Production of micro and nano fibers from hazelnut skin and utilization in biscuits
BAYINDIRLI A. (Co-Advisor), MERT B. (Co-Advisor)
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Production and characterization of microparticulated corn zein, and its applications on emulsions and bread-making
MERT B. (Advisor)
O.KAAN(Student), Postgraduate, 2014 -
The Production and characterization of microparticulated corn zein, and its applications on emulsions and bread-making
MERT B. (Advisor)
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Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates
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Utilization of inulin as fat replacer in cake and mayonnaise
MERT B. (Advisor)
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Production of cacao micro and nano fibers and utilization in cakes
MERT B. (Advisor)
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Production of micro and nano fibers from hazelnut skin and utilization in cakes
MERT B. (Advisor)
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Effect of different wheat varieties on pasta quality
MERT B. (Advisor)
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Chemical and rheological properties of yoghurt produced by lactic acid cultures isolated from traditional Turkish yoghurt
MERT B. (Advisor)
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Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice
BAYINDIRLI A. (Co-Advisor), MERT B. (Co-Advisor)
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Effect of hydrogenation conditions on rheological and micro-structural properties of fats
MERT B. (Advisor)
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Utilization of wheat bran fiber in crackers
MERT B. (Advisor)
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Conversion of lignocellulosic biomass into nanofiber by microfluidizatiin and its effect on the enzymatic hydrolysis
MERT B. (Advisor)
S.YAVAŞ(Student), Postgraduate, 2010 -
Producing micro and nano fibers having high water holding capacity from tomato and wheat waste products and using them in model foods
MERT B. (Advisor)
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Effect of high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions
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Conversion of lignocellulosic biomass to nanofiber by microfluidization and its effect on the enzymatic hydrolysis
ÖGEL Z. B. (Co-Advisor), MERT B. (Co-Advisor)