KEVSER KAHRAMAN

Dr. Kevser Kahraman is an Associate Professor in the Faculty of Engineering at Abdullah Gul University, Türkiye, specializing in Nanotechnology Engineering. She holds a PhD in Food Engineering from Hacettepe University (2005-2011) and has held academic positions at Hacettepe University and Michigan State University. Her research focuses on starch modification, functional foods, and nanotechnology applications in food engineering.

Education:

• PhD in Food Engineering, Hacettepe University (2005-2011)
• MSc in Food Engineering, Hacettepe University (2003-2005)
• BSc in Food Engineering, Hacettepe University (1998-2002)

Her research explores starch modification techniques, nanotechnology in food processing, and functional food development. Key areas include resistant starch formation, nanocomposite membranes for juice clarification, and nutritional enhancement of cereal products. Her work integrates material science with food technology for sustainable solutions.

Recent publications (2018-2023) demonstrate strong focus on: starch-lipid complexes, germination effects on legumes, resistant starch applications in baked goods, and nanocomposite membranes. Her research consistently addresses digestibility, nutritional bioavailability, and sustainable food processing techniques.

Research Leadership:

• Supervises 3 PhD and 2 MSc students working on starch modification and nanofiber applications
• Principal Investigator for 5 TUBITAK projects on edible films, legume hydrocolloids, and nanocomposite membranes (2017-2022)