Abdullah Kurt, PhD, is an Associate Professor in the Department of Food Engineering at Selçuk University, Türkiye. His research focuses on functional polysaccharides, protein–polysaccharide modification, and the development of edible films, coatings, and green polymers for sustainable food systems. He has published extensively on food hydrocolloids, rheological characterization, and the valorization of agro-industrial by-products. His studies also explore the application of biopolymers in food emulsions, frozen desserts, and meat products, aiming to improve texture, stability, and functionality. Dr. Kurt applies advanced processing technologies such as high-pressure homogenization, microwave-assisted modification, drying methods, and encapsulation techniques to enhance the techno-functional properties of food biopolymers. He has actively participated in national and international research projects, contributed to book chapters, and collaborated with leading scholars in food engineering and polymer science.