Mahmut Kiliçli

Dr. Mahmut Kiliçli is an Assistant Professor at the Naci Topçuoğlu Vocational School, Gaziantep University, specializing in Food Processing and Food Technologies. His research focuses on sustainable food processing, waste valorization (e.g., aquafaba, grape pomace, microalgae), and ultrasound applications.

• Education: PhD in Food Engineering (2022, Yildiz Technical University); Master’s in Food Engineering (2016); Licence in Food Engineering (2012, Kahramanmaras Sutcu Imam University).

Research Interests include:

• Food waste valorization (aquafaba, grape pomace, microalgae)
• Ultrasound and electrosonication for food safety
• Rheological and physicochemical characterization of food systems
• Novel drying techniques (vacuum-ultrasound)
• Plant-based food ingredients
• Chocolate and confectionery formulation

Article Trends reveal expertise in aquafaba utilization (2021–2025), ultrasound-assisted food processing (2014–2023), food waste integration into chocolate derivatives (2016–2021), and microbial/pesticide decontamination (2014–2019).

Projects:

• TÜBİTAK-funded studies on vegetable safety via ultrasound/electricity (2013–2015)
• National projects on meat drying (2012–2014), chocolate waste optimization (2018–2019), and aquafaba properties (2021–2023)