.jpg "Selvi Secil Sahin, PhD photo")
Ph.D Student
University of Leeds
Leeds, England, United Kingdom
Selvi Secil Sahin is a second-year Ph.D. student at the University of Leeds, School of Food Science and Nutrition in the field of Innovative Food Technologies. She takes an active role in the Biopolymer and Smart Proteins groups in the Food Science department. Her research interests include food encapsulation and nanotechnology, food emulsions, plant proteins, and edible oil technology. After completing her bachelor's degree in Food Engineering Department, at Ankara University, Turkey she completed her master's thesis titled 'Formation and stability of hazelnut oil-in-water nanoemulsions' in 2021 at the same department. During her master's, she took part in a funded project on '3-MCPD formation in edible oils'. Secil has been awarded a fully-funded scholarship to pursue a Ph.D. in Food Science at the University of Leeds, funded by the Turkish Government, and has been pursuing her Ph.D. studies since 2022. She has been an active student member of AOCS since 2021 and was awarded the first prize for her e-poster presentation in the Processing Division field at the AOCS 2021 Annual Meeting.
Disclosure information not submitted.
Monday, May 1, 2023
12:00 PM – 12:20 PM MDT