Assoc. Prof. Dr. Hülya Yaman | Microbial Cell Biology | Best Researcher Award

Assoc. Prof. Dr. Hülya Yaman , Bolu Abant Izzet Baysal University , Turkey

Assoc. Prof. Dr. Hülya Yaman is a seasoned academic and researcher specializing in Food Engineering, currently serving at Bolu Abant İzzet Baysal University, Turkey. With a robust background spanning over two decades, she has consistently contributed to dairy science, functional foods, traditional Turkish dairy products, and food processing technologies. Dr. Yaman has conducted post-doctoral research at The Ohio State University, USA, enriching her international experience and collaborative reach. Her work bridges academic rigor and industrial application, having held prior roles in quality control and production at leading food companies like Coca-Cola and Lamb Weston. Through a multidisciplinary approach, she has advanced knowledge in vibrational spectroscopy, cheese ripening, and food safety. She has authored numerous high-impact publications, participated in global conferences, and led pivotal research projects. Dr. Yaman is known for her scientific dedication, innovation in dairy technologies, and continuous contributions to Turkey’s and the global food science community.

Publication Profile: 

Orcid

✅ Strengths:

1. Extensive Academic Background:

• Completed post-doctoral studies at The Ohio State University, a globally respected institution, focusing on advanced spectroscopic methods in food science.

• Holds two Master’s degrees and a Ph.D., all centered around Food Engineering, showcasing academic versatility and depth.

2. Specialized Research Focus:

• Her work has a focused yet diverse span — from spectroscopy techniques in dairy science to functional beverages, enzyme application in baking, and traditional cheese technologies.

• Demonstrated expertise in food adulteration detection, milk protein analysis, and cheese ripening, which are of both scientific and industrial relevance.

3. High-Impact Publications & Collaborations:

• Published in peer-reviewed journals such as Journal of Dairy Science, Food Bioscience, Frontiers in Nutrition, and International Journal of Dairy Technology.

• Collaborated with internationally renowned researchers like Luis Rodriguez-Saona and Rafael Jiménez-Flores.

• Indexed in Scopus and Elsevier databases, indicating a good research citation footprint.

4. Applied Research and Industry Relevance:

• Many projects target real-world applications, such as cheese yield improvement, quality assessment using FTIR/Raman, and functional dairy product development.

• Contributed to technology optimization of local cheeses (e.g., Mengen cheese, pasta keş), supporting gastronomy tourism and cultural heritage.

5. Research Project Leadership:

• Led or co-led 7+ funded projects, which involved experimental work, optimization studies, and the development of rapid quality assessment tools.

• Experience in project design, grant writing, and execution — a hallmark of a self-driven and effective researcher.

6. Interdisciplinary Approach:

• Combines engineering, food chemistry, biotechnology, and gastronomy, which is crucial for modern food research.

7. Teaching and Mentorship:

• Holds an Associate Professorship — indicative of teaching contributions and mentorship in vocational and university-level education.

⚠️ Areas for Improvement:

1. International Recognition & Visibility:

• While the researcher has international postdoctoral experience, further global visibility could be enhanced through keynote speaking, editorial board memberships, or international patent filings.

2. Broader Publication Spectrum:

• Consider targeting Q1 journals with high impact factors more consistently to enhance citation and recognition.

• Expanding to multidisciplinary journals like Nature Food, Trends in Food Science & Technology, etc., could raise profile significantly.

3. Innovation/Commercialization Output:

• While applied research is strong, it would be valuable to see more patents, commercial products, or startup spin-offs from the research outputs.

4. Student Supervision & PhD Mentoring:

• The CV would benefit from specific mentions of PhD student supervision, thesis guidance, or mentoring early-career researchers.

📘 Education:

Dr. Hülya Yaman’s educational journey began with a Bachelor’s in Food Engineering from Hacettepe University (1991-1996). She earned her first Master’s (2002-2006) in Coach Training, focusing on the impact of arginine supplementation on exercise performance. Her second Master’s (2008-2010) in Food Engineering at Bolu Abant İzzet Baysal University explored changes in frozen goat milk. She pursued a Ph.D. (2011-2013) at the same university, optimizing the production technology of pasta keş, a traditional dairy product. Her academic excellence culminated in post-doctoral studies at The Ohio State University (2017-2019), where she specialized in advanced vibrational spectroscopy techniques for dairy product analysis. Her educational trajectory blends food science, nutritional performance, and food technology innovation, providing a solid foundation for interdisciplinary research and development in dairy and functional foods.

🛠️ Experience:

Dr. Yaman’s career spans academia and industry, with expertise in food processing, dairy product innovation, and quality assurance. Early in her career, she worked in quality control and production roles at leading Turkish food companies: Coca-Cola Ansan (Sales Rep, 1996–1998), Pak Tavuk (Quality Engineer, 1998–2000), Köytür (Production Engineer, 2000–2001), and Lamb Weston Doğuş (Quality Engineer, 2001). She transitioned to academia with her current position as Associate Professor in the Food Processing Department at Bolu Abant İzzet Baysal University. Her industrial background strengthens her academic research, particularly in traditional cheese technologies, milk product enhancement, and portable spectroscopy techniques. She has led various national and international projects, delivered numerous conference presentations, and collaborated with prominent researchers. Her combined experience in both practical and theoretical aspects of food science positions her as a thought leader and innovator in the field.

🔬 Research Focus:

Dr. Hülya Yaman’s research is primarily centered on dairy technology, particularly the optimization of traditional Turkish cheeses like keş and Mengen cheese, and the development of rapid analytical techniques for cheese ripening and milk adulteration detection. She is a pioneer in employing portable vibrational spectrometers (FTIR, NIR, Raman) for non-destructive food analysis, making significant strides in quality assurance, food safety, and product standardization. Her work on functional dairy beverages enriched with bioactive compounds also highlights her interest in health-focused product development. Recently, she’s explored high hydrostatic pressure treatments, fermented herb properties, and fungal enzymes in baking applications. Through collaborative efforts with international institutions like The Ohio State University, she contributes cutting-edge methodologies and scientific insights to both academic and commercial dairy sectors. Her interdisciplinary research links food engineering, spectroscopy, biochemistry, and microbiology, with a clear goal: enhancing food quality, authenticity, and functionality.

📚 Publication Top Notes:

1. 🧀 Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

2. 🧀 Ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers

3. 🍞 Fungal thermostable alpha amylase from hot springs: Impact on wheat bread quality

4. 🐐 Detection of goat milk adulteration using vibrational spectroscopy & chemometrics

5. 🧀 High hydrostatic pressure effects on ripening Turkish white cheese from various milks

6. 🧀 Organic and fatty acid monitoring in white cheese using portable FTI Spectrometer

7. 🧀 Optimization of Keş production technology for pasta

8. 🥤 Whey-based functional beverage with soy isoflavones and phytosterols

9. 🧀 Use of transglutaminase and rennet in white-brined cheese

10. ⚽ Effects of oral L-arginine on vasodilation and performance in soccer players

🏁 Conclusion:

Assoc. Prof. Dr. Hülya Yaman is an outstanding researcher with a strong foundation in dairy science, spectroscopy applications, and food processing technology. Her work is technically rich, practically relevant, and scientifically impactful — traits that align perfectly with the goals of a Best Researcher Award.

Recommendation: Highly suitable for nomination. A strategic push in global collaborations, high-impact publishing, and technology transfer could further elevate her already impressive academic stature.