Dr Aylin Sahin, MSc, PhD
T: 021 490 - 2388
Aylin Sahin studied Bioprocess Engineering (BSc) and Pharmaceutical Bioprocess Engineering (MSc) at Technische Universität München (TUM). During her studies, she worked as a research assistant at Fraunhofer Institute for Process Engineering and Packaging IVV in the field of high moisture extrusion (2011-2013) and passed an internship abroad at Manipal Institute of Technology, India in the field of molecular simulation (2013). Her master thesis was about the “Influence of mechanical stress and swelling-time on the texture properties of gluten-free bread during the dough formation” and was in collaboration with LebensmittelTechnologieberatung Dr.-Ing. Florian Wild and Fraunhofer IVV Freising.
Aylin Sahin completet her PhD at the School of Food and Nutritional Science, University College Cork on "Sugar reduction in sweet bakery products: Sourdough technology as a novel tecchnological approach to overcome quality loss" under the supervision of Prof. Dr Elke Arendt, and is currently working as a postdoctoral researcher in the group.