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The study titled “Powdered Foods and Adhesion-Related Quality Changes During Shelf Life”, supervised by our faculty member Dr. Didar Üçüncüoğlu, was presented by Fatih Kırbayır, a graduate student in Food Engineering, as a full-text paper at the International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2025) held in 2025.