• Leveraging the US potential to develop and market permeate powders: predictive approaches based on the state diagram, University of Minnesota-Twin Cities, National Dairy Council of United States of America (April 2024-Present)

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• Microstructure, rheological, and melting properties of non-dairy frozen desserts, University of Wisconsin-Madison and The Scientific and Technological Research Council of Turkey (TÜBİTAK) (Postdoctoral Research Fellowship) (June 2023-May 2024)

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• Determining the effects of temperature, soil type and surface property parameters on the firm surface cleaning process and optimizing these parameters, improving energy consumption in the dishwasher, Koç Holding (Arçelik) and The Scientific and Technological Research Council of Turkey (TÜBİTAK), (April 2020-November 2021)

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• Development of plant-based functional soft candy containing probiotic bacteria, The Scientific Research Projects Office of Tekirdağ Namık Kemal University, (June 2020-June 2021)

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• The Effect of Encapsulated Calcium Carbonate as a Replacer of Talc in the Chewing Gum Production, Omya Inc Switzerland, (April 2019-October 2019)

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• Formulation of propolis included sugar and sugar-free chewing gum and investigation of its textural, antioxidant, antibacterial properties, The Scientific and Technological Research Council of Turkey (TÜBİTAK), (December 2017-June 2019).

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• Determination of microbial dynamic during ripening period of traditional tulum cheese produced in Central Taurus region ripened in goat skin, The Scientific and Technological Research Council of Turkey (TÜBİTAK), (June 2015-November 2018).