Biography:
Assoc. Prof. Yasin Ozdemir is an expert in food technology and food science, with primary research interests in fruit and vegetable processing, table olives, olive oil, plant-based foods, and the development of environmentally friendly production techniques. His research focuses on integrating product quality, process optimization, and sustainability principles within food systems. He serves as a scientific and editorial board member and reviewer for various international journals and conferences in the fields of food and nutrition sciences. He has authored and co-authored more than 100 scientific publications, which have been presented at international conferences and published in peer-reviewed journals.
Title : A conceptual product development approach for functional sehriye (a traditional Turkish small pasta product): Prebiotic, high-protein, high-fibre, and gluten-free alternatives