Hi, I am Sevcan, a Los Angeles based food engineer interested in creating innovative and sustainable food solutions. My academic journey began with BSc and MSc degrees in food engineering from Istanbul Technical University (ITU), Turkey, where I worked on food product development. I pursued a PhD in biotechnology at Yeditepe University in Istanbul, focusing on valorization of food processing waste using subcritical water technology. I did part of my graduate work in the chair of Plant Foodstuff Technology and Analysis of Prof. Reinhold Carle at University of Hohenheim in Stuttgart, Germany, benefiting from their expertise on plant secondary metabolites, analytical techniques and food applications. I then moved to the US and joined Prof. Jun Park's laboratory at UCLA to learn more about food and health relations at the metabolism level.

My research focuses on developing innovative processing methods to upcycle renewable sources into high-value biobased products. I aim to contribute to a thriving circular economy by minimizing waste and maximizing resource utilization for a more sustainable future. My research particularly lies in three key areas:

• innovative bioprocesses to upcycle waste streams

• advanced bioanalytical techniques for raw material, bioprocess and bioproduct characterisation

• high-value bioproducts to develop solutions promoting human health and environmental sustainability

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