Merve Yildirim received her B.S. degree in Food
Engineering from Middle East Technical University (METU) in 2013 in Turkey. She
also completed her M.S. degree in the same department in which she focused on
low-fat products with double emulsions. She joined Dr. Jozef Kokini's laboratory
for her Ph.D. studies in 2017. Her Ph.D. research focuses on rheological
properties of bio-polymers.
Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256
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