Researcher / August, 2023 — Present

biosensor technologies, determination of single polymorphism and bacteria

professor / September, 2007 — September, 2023

R&D projects: Spearheaded pioneering research programs & product development initiatives; secured national & international funding, ensuring successful outcomes Lecturer: taught at (under)graduate levels Patenting & analytical development: conceptualized and implemented sophisticated methodologies including instrumental, chemical, textural, rheological, microbiological & sensory analyses Project management: secured national & international projects; facilitated collaboration & excellence while supervising a diverse staff of more than 30 professionals, including scientists, chemists, biologists, engineers & marketing specialists Quality assurance & continuous improvement: led comprehensive quality assurance & troubleshooting programs for prestigious partners

consultant / June, 2018 — June, 2022

Product development: envisioned and created halva- and cheese-like, protein-rich emulsion products made from Kashar cheese. Strategic counseling: facilitated critical decision-making across the product commercialization life cycle, including filing for patent applications Client collaboration: understanding their specific food safety and quality challenges, offering strategic recommendations and solutions to enhance their practices Team leadership: oversaw a diverse team of over 50 professionals, including food scientists, engineers, packaging experts, and marketing personnel Process improvement and revenue growth: process enhancements and product development strategies resulting in a 25% reduction in whey waste and a 7.0% increase in sales volume

consultant / June, 2020 — June, 2023

Product development: soft-gel capsules as a protein supplement sourced from eggshell membrane Strategic counseling: go-to-market collateral to facilitate the successful launch of the developed soft-gel capsules, including filing for patent applications Team leadership: oversaw a cohesive team comprising 22 professionals, including food scientists, engineers, packaging specialists, and marketing experts Process improvement and revenue growth: implemented strategies resulting in a 4% reduction in eggshell waste volume, contributing to improved efficiency and revenue growth

R&D Scientist, consultant / May, 2018 — June, 2022

Process development: developed UV and pulsed electric fields technologies for processing nuts Team leadership: oversaw a multidisciplinary team of 19 professionals, including food scientists, chemical, mechanical, and electrical engineers, as well as packaging and marketing experts, fostering collaboration and driving project success Process improvement and revenue growth: achieved a significant reduction of product loss by 27%, resulting in a 19% increase in sales volume in the domestic market and a 22% increase in the European market

R&D Scientist consultant / February, 2018 — December, 2021

Product development: novel processing technologies for the traditional hardaliye drink, enhancing its quality and efficiency in production Food quality and safety: conducted comprehensive physicochemical, instrumental, textural, rheological, microbiological, and sensory analyses, along with shelf-life studies, ensuring adherence to stringent quality and safety standards Team leadership: supervised a diverse team of 23 professionals, including food scientists, engineers, and packaging and marketing specialists, fostering collaboration and achieving project goals Process improvement and revenue growth: implemented improvements resulting in a 6-month extension of the product's shelf-life, while also increasing production volume by 11%, driving revenue growth and market competitiveness

Consultant / May, 2016 — December, 2020

Product development: designed and integrated hygienic and innovative UV-LED, electrodialysis, and pulsed radiation technologies into dishwashers, resulting in significant reductions in water and energy consumption Team leadership: oversaw a multidisciplinary team of 15 professionals, including food scientists, chemical, mechanical, and electrical engineers, as well as marketing specialists, ensuring seamless collaboration and project success Process improvement and revenue growth: implemented strategies led to a notable 1.02% increase in sales volume, driving revenue growth and market expansion for the organization

Consultant / May, 2016 — December, 2018

Product development: implemented a pilot-scale US processing unit tailored for milk, ketchup, and juices Food quality and safety: conducted comprehensive physicochemical, instrumental, textural, rheological, microbiological, and sensory analyses, along with shelf-life studies Team leadership: led a cross-functional team of 10 experts, including food scientists, chemical, mechanical, and electrical engineers, as well as packaging and marketing professionals, fostering collaboration and achieving project objectives Staff training and safety: ensured that quality team members received adequate training and adhered to departmental performance standards. Production specifications to Process improvement and revenue growth: implemented process enhancements resulting in a 7-9 month increase in product shelf life, a 23% reduction in process costs, a 14.5% decrease in process time, and a notable 6.9% increase in production volume, driving revenue growth and operational efficiency