» Biography

I am a scientist with nearly 20 years of experience gained from diverse multicultural academic and industrial organizations in the UK, France, Germany and Turkey. During my posts with the food industry in the UK, I participated in novel products and process development for clients such as M&S, Sainsbury’s and Tesco.  I gained knowledge and experience in all steps of product development from concept to launch. I managed to reduce the costs of food production through waste reduction, eliminating customer complaints and optimization the food processing operations. During my industrial posts, I was involved in novel industrial projects such as surface pasteurization by superheated steam and development of emulsions (low calorie sauces and dressings) by high pressure homogenization. Through my industrial posts, I gained invaluable experience that enabled me to direct/conduct academic research to produce solutions to needs of customers and real life problems of the food industry.

After moving to Turkey to take up a tenure track position (Asst. Prof. Dr) at Trakya University, Turkey, in 2010, I managed to secure quite a few grants for R&D. Through these government funds, I established a lab which owns one of the 3 High Hydrostatic Pressure test equipment in Turkey.
I am currently working towards my full professorship and focusing on (1) High Pressure Processing of foods at low and subzero temperatures (2) Non thermal food processing technologies, (3) Probiotics and lactic acid bacteria in food, (3) Food safety, (4) Physical and physicochemical analytical techniques for characterisation and quality control of food products. (5) Product and process development.

» Educational Qualifications

» Academic Titles

» Professional Experience

» Publications

SCI-SSCI or SCI Expanded Articles

  • Sami Bulut, Kimon A.G. Karatzas. Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing, LWT Food Science & Technology, 2020, 110313, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2020.110313. (October 2020)
  • S.I.Ekonomou, S.Bulut, K.A.G.Karatzas, I.S.Boziaris. Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science & Emerging Technologies Volume 64, August 2020, 102427. https://doi.org/10.1016/j.ifset.2020.102427 (June 2020)
  • Serpil Aday, Çiğdem Uysal Pala, Belgizar Ayana Çam, Sami Bulut. Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. LWT - Food Science and Technology, Volume 90, 2018, Pages 613-619, DOI: https://doi.org/10.1016/j.lwt.2018.01.013 (January 2018)
  • Sami Bulut. Inactivation of Escherichia coli in milk by high pressure processing at low and subzero temperatures. High Pressure Research. 34(4):439-446. Doi: 10.1080/08957959.2014.981262 (October 2014)
  • Sami Bulut. The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922. Food and Bioprocess Technology, 7(10), 3033-3044., Doi: 10.1007/s11947-014-1339-1 (October 2014)
  • Sami Bulut, Christoph Schick (2012). Devitrification of the amorphous fractions of starch during gelatinisation, Carbohydrate Polymers, 90, 140-146. (September 2012)
  • Sami Bulut (2012). Survival of microorganisms in high pressure treated minced meat during chilled storage and at pH and temperature mimicking gastrointestinal tract. African Journal of Microbiology Research, 6(36), 6558-6564. (September 2012)
  • Zhu S., Bulut S., Le Bail A., Ramaswamy H.S. (2005). High Pressure differantial scanning calorimetry (DSC): Equipment and technique validation using water-ice phase transformation data. Journal of Food Process Engineering 27, 359–376. (January 2005)
  • Bulut, S., Waites, W.M. and Mitchell, J.R. (1999). Effects of combined shear and thermal forces on destruction of Microbacterium lacticum. Applied and Environmental Microbiology, 65, 4464-4469. (January 1999)

International Articles

  • Bulut S., Chapleau N., de Lambalerie M. Le Bail A. High Pressure Processing of Chicken Meat: Change in Total Aerobic Counts after Pressure Treatment and During Chilled Storage. British Microbiology Research Journal, 4(5), 540-549., Doi: 10.9734/BMRJ/2014/8214. (January 2014)

International Conference Proceedings

  • High pressure pasteurization of liquids in frozen state. IFT-EFFOST 2018 Nonthermal Processing Workshop and Short Course, 25-27 Eylül 2018 / Sorrento-Salerno, Italy. (September 2018)
  • Sami Bulut, Abdullah Akgün. Preparation of Food Nano-Emulsions by High Pressure Homogenization: Production of Low-Calorie Mayonnaise. Proceedings of 2nd Congress on Food Structure Design - Innovation in Food Structure Properties and Relations. 26-28 Oct, 2016, Antalya, Turkey (October 2016)
  • Evci, G., I. B. B. Bilgen, V. Pekcan, M. Yilmaz, S. Daneshvar, C. Colak, S. Bulut, Y. Kaya. MAS selection on oleic type sunflower breeding. Proceedings of 19th International Sunflower Conference, 29 May - 3rd June, 2016, Edirne, Turkey. (June 2016)
  • Bulut S. Inactivation of Escherichia coli and Salmonella Typhimurium in milk by High Pressure Processing at subzero temperatures. 12th International Congress on Engineering and Food (ICEF12), Québec City, Canada, June 14-18, 2015. (June 2015)
  • Bulut S, Pekgirtine C. Use of low and moderate high hydrostatic pressure at subzero temperatures for inactivation of Escherichia coli in milk. 12th Asian Congress of Nutrition. 14 - 18 May, 2015 / Yokohama, Japan. (May 2015)
  • Bulut S., Pekgirtine C. High Pressure Processing of Milk at Subzero Temperatures. Balkan Agriculture Congress. 8-10 September 2014, Edirne, Turkey. (September 2014)
  • Bulut S., Pekgirtine C. Could High Pressure Processing at Subzero Temperatures Be a Pathway to Pasteurize Low Acid Foods? 8th International Conference on High Pressure Bioscience and Biotechnology, Nantes, France, 15-18 July 2014. (July 2014)
  • Bulut S., Sert T. S., Coşkun F. The effect of high pressure processing at subzero temperatures on quality parameters of beef mince. Novel Approaches in Food Industry. Kuşadası, Turkey (May 2014)
  • Bulut S. Effect of High Pressure Processing at Subzero Temperatures on Inactivation of Microorganisms in Beef Mince. 8th International CIGR Technical Symposium, Guangzhou, China. (November 2013)
  • Bulut S., Öner N. Fate of high hydrostatic pressure injured microorganism in minced meat during storage and in gastrointestinal tract. Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf life of Food and Beverages (ANPFT2012) WORKSHOP Kusadasi, TURKEY. 07-10 Mayıs, 2012. (May 2012)
  • Bulut S., Oğraşıcı E. Use of organic acids on their own and in combination for decontamination of fresh vegetables and herbs as an alternative to chlorine. ICEF 11 International Congress on Engineering and Food, 22-26 May, 2011, Athens, Greece. (May 2011)
  • Bulut S. Decontamination of fresh produce by sequential wash in organic acid solutions. Novel Approaches in Food Industry 2011, 26-29 May 2011, Çeşme, İzmir. (May 2011)
  • Bulut S. Decontamination of Fresh Produce By Sequential Wash In Weak Organic Acid Solutions, Euro-Mediterranean Symposium for Fruit & Vegetable Processing, Avignon France, April 18-21, 2011. (April 2011)
  • Bulut S., James C, Herbert B, James S. Continuous steam surface pasteurisation of fresh herbs. Food Factory of the Future, July 6-9, 2006, Gothenburg, Sweden. (July 2006)
  • Songming Z., Bulut S., Chapleau N., Anton M., Le Bail A. High Pressure Calorimetry applied to phase transitions in foods: applications to water and protein denaturation. Joint XIX AIRAPT International Conference & XLI EHPRG Meeting on High Pressure Science and Technology. Bordeaux, France, July 7-11, 2003 (July 2003)
  • Bulut S., Mitchell J.R, Waites W. M. Destruction of Vegetative cells and spores by combined shear and thermal forces. Annual Meeting of Institute of Food Technologists, June 23-27, 2001, New Orleans, USA. (June 2001)
  • Bulut S., Mitchell J.R, Waites W. M. Effect of combined shear and thermal forces on destruction of microorganisms. 10th World Food Science and Technology Congress, October 4-8, 1999, Sydney, Australia. (October 1999)
  • Bulut S., Mitchell J.R, Waites W. M. Destruction of microorganisms by combined shear and thermal forces. Food Micro’99, September 13-17, Veldhoven, Netherlands. (September 1999)

International Conferences and Symposiums

  • Pressurization of frozen foods at near zero temperatures could reduce the cost of high pressure processing. 31st EFFoST International Conference, 13-16 November 2017, Sitges, Spain (November 2017)

National Articles

  • ADAY SERPİL, UYSAL PALA Çiğdem, AYANA ÇAM Belgizar, BULUT SAMİ, Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet, International Journal of Agriculture, Environment and Food Sciences, no. 3, pp. 374-384, 2021 (September 2021)

National Conference Proceedings

  • Bulut S. The creation of food safety management system for small food businesses: adapting the UK’s “Safer Food Better Business” approach. The 3rd. Food Safety Congress. Istanbul. 3-4 Mayıs 2012. (May 2012)

Doctoral Dissertations Advised

  • pasteurization of meat by high hydrostatic pressure, assistant supervisor. (February 2012)

Master`s Theses Advised

  • Pasteurization of sun dried apricots by high hydrostatic pressure, assistant supervisor. (March 2013)

Referee Positions

  • Journal of Food Engineering, Times refereed:6
  • LWT - Food Science and Technology, Times refereed:4
  • Meat Science, Times refereed:2
  • High Pressure Research, Times refereed:1
  • Innovative Food Science and Emerging Technologies, Times refereed: 2
  • British Microbiology Research Journal, Times refereed1
  • Journal of Food Processing and Preservation, Times refereed:1
  • Thermochimia Acta, Times refereed:4

Projects

  • Sehlf life extension of marzipan by high hydrostatic pressure. Necla Bakla, Trakya University, Institute of Science. 2019 (January 2019)
  • Yüksek basınç Homojenizasyonu ile düsük kalorili mayonez ve sosların hazırlanması. - Yurt dışı (İngiltere) çalısma, Arastırmacı, 2007-2009 (June 2009)
  • Surface decontamination of fresh herbs by superheated steam. (October 2006)

Awards

  • Oversees research scholarship -Secretary of State for Education and Science, UK, 1999

Certificates

  • Chartered Institute of Environmental Health (CIEH) registered trainer for Level 2 Award in Food Safety for Manufacturing, retail and catering. Trainer no: 026652.
  • BRC Third Party Auditor to the BRC Global Standard – Food (Certificate no: BRC/ATP012/TPA/291)
  • Advanced Diploma in Applied HACCP Principles from Royal Institute of Public Health, UK. Accreditation no: 100/1583/8).