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Scientist > Prof. Behic Mert

Prof. Behic Mert

// studied food technology at Middle East Technical University (METU) (Ankara, Turkey), graduating with a bachelor's degree

// He completed his Master of Science in whey protein films in the Department of Food Engineering at Michigan State University (USA)

// He completed his dissertation in 2004 in the Department of Agricultural and Biological Engineering at Purdue University (West Lafayette, USA)

// Following this, he was Senior Research Engineer in the Rheology and Physical Properties Lab at the ConAgra Food Company (Omaha, USA)

// After a period as visiting researcher at Obihiro University (Hokkaido, Japan), he has been a professor in the Food Engineering Department at METU since 2006

// He was a Visiting Professor at the MPI for Polymer Research in Mainz from 2014 to 2015

Contact: laborundmore@succidia.de

From fat droplets in plant cells to novel foods

Functional nanoparticles - von Dr Birgitta Zielbauer, Prof. Behic Mert, Prof. Thomas Vilgis

Occurring naturally in oilseeds, oleosomes are particles with special properties. Depending on the plant ­variety, their size ranges from microns down into the nanoscale. These particles, with their protein-­functionalized surfaces, are structurally very stable indeed. This makes them ­relevant for fundamental ­research and pharmacology, and also for innovative ­applications in food science.