Prof. Dr. Emin Yilmaz , Çanakkale Onsekiz Mart Üniversites – Terzioğlu Kampüsü: Canakkale Onsekiz Mart Universitesi , Turkey
Prof. Dr. Eylem Yılmaz is a professor in the Department of Food Engineering at Çanakkale Onsekiz Mart University, Turkey. She has over two decades of academic experience and is highly involved in food science and engineering research. Her academic career spans multiple roles, including Assistant Professor, Associate Professor, and Professor at her current institution. She has supervised numerous postgraduate and doctorate theses and has contributed significantly to the field with research on food processing, fat technology, and enzyme science. She also has a notable international presence with a research ID on ORCID and extensive involvement in academic conferences and workshops.
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Summary of Suitability for Award:
Prof. Dr. Eylem Yılmaz is a distinguished academic and researcher in the field of food engineering and food science. With over 20 years of experience in both teaching and research, she has made significant contributions to the advancement of food technology, food chemistry, and fat processing. Her expertise in food enzymology, molecular interactions, and the development of functional foods has been instrumental in shaping contemporary food science research.Given her extensive research output, international collaboration, mentoring contributions, and recognition in the academic and research communities, Prof. Dr. Eylem Yılmaz stands out as a highly suitable candidate for the “Best Researcher Awards.” Her innovative work in food engineering, her leadership in guiding the next generation of researchers, and her contributions to enhancing food quality and sustainability make her a deserving candidate for this prestigious honor.
🎓Education:
Prof. Yılmaz holds a Doctorate in Food Science from the University of Georgia, USA (2000), where her dissertation explored enzymes and volatile compounds in fresh tomatoes. She also holds a Master’s degree in Nutrition and Food Science from Drexel University (1996) and an undergraduate degree from Atatürk University, Turkey (1991) in Food Science and Technology. Prof. Yılmaz’s educational background provides her with a robust foundation in food chemistry, food processing, and biotechnology. She has further developed her expertise through various professional training courses in project management, enzyme purification, and antioxidant measurement methods, with an ongoing commitment to advancing research in her field.
🏢Work Experience:
Prof. Yılmaz has been serving as a professor at Çanakkale Onsekiz Mart University since 2014, where she has contributed to the growth of the Food Engineering Department. She previously held positions as an Assistant Professor (2001-2009) and Associate Professor (2009-2014). Her academic and administrative roles have included leadership in courses related to food engineering, food chemistry, and food processing, as well as research management. In addition, she has provided academic oversight as a thesis advisor for several master’s and doctoral students, focusing on food engineering technologies and the production of functional foods. Her work is backed by a strong foundation of international research collaboration and conference participation.
🏅Awards:
Prof. Yılmaz has received recognition for her contributions to food science, including awards for her research and excellence in education. She has been an active participant in numerous international workshops, such as the Workshop on Antioxidant Measurement Methods at Istanbul University (2010) and various projects with TÜBİTAK and the European Union. Her significant achievements in academic excellence and research are highlighted by her leadership in the Çanakkale Olive Workshop (2012) and various training programs on enzyme purification and food biochemistry. Prof. Yılmaz’s dedication to advancing food technology continues to earn her prestigious academic acknowledgments.
🔬Research Focus:
Prof. Yılmaz’s research primarily focuses on food engineering, food chemistry, food technology, and fat processing. Her studies explore areas such as food enzymology, food molecular interactions, and functional food development. She has a deep interest in olive oil technology, food waste management, and innovative food processing methods like pasteurization, sterilization, and lyophilization. Prof. Yılmaz is particularly engaged in developing new methodologies for improving food quality, shelf life, and nutritional content. Her interdisciplinary approach combines biotechnology, nanotechnology, and food science to address global challenges in food security, health, and sustainability.
Publication Top Notes:
The texture, sensory properties and stability of cookies prepared with wax oleogels
Authors: E. Yılmaz, M. Öğütcü
Citations: 222
Year: 2015
Journal: Food & Function
Volume/Issue: 6(4), 1194-1204
Properties and stability of hazelnut oil organogels with beeswax and monoglyceride
Authors: E. Yılmaz, M. Öğütcü
Citations: 218
Year: 2014
Journal: Journal of the American Oil Chemists’ Society
Volume/Issue: 91(6), 1007-1017
The chemistry of fresh tomato flavor
Authors: E. Yılmaz
Citations: 200
Year: 2001
Journal: Turkish Journal of Agriculture and Forestry
Volume/Issue: 25(3), 149-155
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
Authors: M. Öğütcü, E. Yılmaz
Citations: 145
Year: 2014
Journal: Grasas y Aceites
Volume/Issue: 65(3), e040-e040
Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products
Authors: M. Öğütcü, N. Arifoğlu, E. Yılmaz
Citations: 139
Year: 2015
Journal: Journal of the American Oil Chemists’ Society
Volume/Issue: 92, 459-471
Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine
Authors: E. Yılmaz, M. Öğütcü
Citations: 133
Year: 2014
Journal: Journal of Food Science
Volume/Issue: 79(9), E1732-E1738
Physico-chemical, sensory and aromatic properties of cold press produced safflower oil
Authors: B. Aydeniz, O. Güneşer, E. Yılmaz
Citations: 131
Year: 2014
Journal: Journal of the American Oil Chemists’ Society
Volume/Issue: 91(1), 99-110
Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes
Authors: M. Öğütcü, E. Yılmaz
Citations: 116
Year: 2015
Journal: International Journal of Food Properties
Volume/Issue: 18(8), 1741-1755
Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception
Authors: E. Yılmaz, M. Öğütcü
Citations: 105
Year: 2015
Journal: RSC Advances
Volume/Issue: 5(62), 50259-50267
Physicochemical, microstructural and functional characterization of dietary fibers extracted from lemon, orange and grapefruit seeds press meals
Authors: E. Karaman, E. Yılmaz, N.B. Tuncel
Citations: 88
Year: 2017
Journal: Bioactive Carbohydrates and Dietary Fibre
Volume/Issue: 11, 9-17