T cells play a decisive role in fighting the coronavirus and preventing infected individuals from becoming seriously ill. They identify and fight the virus directly within the infected cells. A team of researchers working in Munich have produced a precise profile of the T cells that respond ... more
Technische Universität München, Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik
Mine Ozcelik, born in 1984, graduated with Bachelor’s and Master’s of Engineering degrees in Chemical Engineering from Ankara University, Turkey in 2008 and 2012, respectively. She started working in the food industry as an R&D and laboratory head in September 2008 in Ankara, where she oversaw the establishment of the company’s first R&D and coordinated its operations. She managed several R&D projects. She focused her scholarly research on pasta production (including microwave drying technology) and the process for a manufacturing method that can be used for the production of stuffed pasta. After a position as project expert on joint venture company establishment, she started her PhD studies at the Chair of Food and Bioprocess Engineering at the Technical University of Munich under the supervision of Prof. Dr.-Ing. Ulrich Kulozik in August 2016, working on microwave drying technology. Since submitting her PhD dissertation in November 2019 she has been working at the chair as a research associate.
Mine Ozcelik conducts research in the field of drying technology, focusing on microwave drying. Her interests include fruit foams, hydrocolloids as well as the nutritional, textural and sensorial quality of food.