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.