Meltem Bayrak

Meltem is a postdoctoral researcher at Spora, specializing in hybrid cheeses made from plant and dairy proteins. With a PhD in Applied Chemistry from RMIT University, Australia, her doctoral research focused on controlling digestion kinetics through food microstructure design, collaborating with CSIRO, ANSTO, and INRAE-STLO, and employing neutron scattering and microscopy techniques. After completing her PhD, Meltem gained valuable experience in a startup in France, contributing to the development of cell-based meat products, particularly in replicating the structure of traditional foie gras. Her expertise spans dairy science, food product development, and biotechnology, bridging the gap between culinary innovation and scientific research.