Nurcan KOCA

Prof. Dr. Nurcan KOCA at Ege University's Faculty of Engineering leads research in Food Engineering, specializing in Milk and Dairy Products Technology, Food Technology, and sustainable development. Her work bridges engineering principles with dairy science, focusing on product innovation, processing optimization, and quality assessment.

Research Focus:

• Dairy product formulation (e.g., reduced-fat cheeses, kefir, kashar cheese)
• Advanced processing techniques (spray drying, explosion puffing, UV light treatment)
• Lifecycle sustainability of dairy products
• Rheological and microstructural analysis
• Functional ingredient applications (whey protein, maltodextrin, pectin)

Scientific Trends: Recent publications emphasize drying kinetics, fat reduction strategies, UV preservation methods, and lifecycle analysis. Her work often combines engineering metrics (exergy, energy efficiency) with sensory and biochemical evaluations.

Academic Metrics:

• High H-index (16 Scopus, 14 WoS)
• Significant citations (34.2 Scopus average)
• Q1-Q2 journal publications (19 WoS Q1)