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.