معرفی
Professor AHMET KAYA is faculty at Gaziantep University, affiliated with the Faculty of Engineering and Department of Food Engineering. His research spans food science, dairy technology, and oil processing, with a focus on rheological properties, crystallization behavior, and food preservation techniques.
- Doctorate: Middle East Technical University (1993)
- Master's: Middle East Technical University (1987)
- Licence: Middle East Technical University (1984)
His research interests include:
- Crystallization dynamics of cocoa butter and milk fat
- Supercritical CO2 fractionation in dairy/oil processing
- Viscoelastic properties of food systems
- Starch modification in gluten-free pasta
- Edible film development using whey proteins
Scientific contributions include:
- 4 books/chapters on food engineering
- 16+ conference papers
- 1 patent for pistachio-nar concentrate mixture
He has advised 8 doctoral/magisterial theses and led 4 national projects on milk fat characterization, chocolate fat bloom prevention, and gluten-free pasta development. His work appears in SCI-Expanded journals such as Food Chemistry, Journal of Food Engineering, and International Journal of Food Properties.
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