معرفی
Prof. Seda ERSUS is a Professor in the Department of Food Engineering at Ege University's Faculty of Engineering. Her research focuses on food technology, plant protein resources, functional food development, and sustainable food packaging solutions. She has extensive experience in food processing methodologies, including thermal analysis, enzymatic extraction, and biodegradable material synthesis.
Her work emphasizes valorization of agricultural byproducts and waste materials, with notable contributions to aerogel production from plant proteins, cellulose nanocrystals from black carrot waste, and biocomposite packaging films from safflower residues. She also explores innovative drying techniques and encapsulation methods to enhance food quality and shelf-life.
Key research areas include food chemistry, food engineering, and the application of nanotechnology in food systems. Her studies often bridge fundamental science with industrial applications, aiming to address challenges in nutrition, sustainability, and food safety. Over 150 publications and active collaborations reflect her leadership in advancing food science and engineering.
