Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

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Prof. Dr. Emin Yilmaz | Food Chemistry | Best Researcher Award

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.

Professional Profile

Google Scholar

Orcid

Scopus

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

 

 

 

 

 

 

Assoc. Prof. Dr. Heba Mostafa | Food Chemistry Award | Women Researcher Award

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Assoc. Prof. Dr. Heba Mostafa | Food Chemistry Award | Women Researcher Award

Assoc. Prof. Dr. Heba Mostafa , Cairo University , Egypt 

Dr. Heba Sayed Mostafa is a distinguished Associate Professor in the Food Science Department at Cairo University, Giza, Egypt. With a Ph.D. in Agricultural Sciences and over 20 years of teaching experience, Dr. Mostafa has become a leading figure in food microbiology and biotechnology. She is renowned for her innovative research in enzyme production, food bioactives, and sustainable food processing techniques. Dr. Mostafa plays a pivotal role in shaping future food scientists through her coordination of the “Biotechnology in Food Processing” master’s program. Her dedication extends beyond academia, actively contributing to various professional societies and engaging in strategic planning to enhance educational quality. Dr. Mostafa’s commitment to excellence is reflected in her extensive publication record and her recognition through numerous awards and honors. Passionate about advancing food science, she continues to inspire students and colleagues alike with her expertise and leadership.

Professional Profile:

Orcid 

Scopus  

Summary of Suitability for Award:

Dr. Heba Sayed Mostafa exemplifies the ideal candidate for the prestigious “Women Researcher Award” through her outstanding contributions to food microbiology and biotechnology. With over two decades of dedicated academic and research excellence, she has advanced innovative and sustainable solutions in food science, including enzyme production, food bioactives, and waste valorization. Her research aligns with global challenges in nutrition, sustainability, and food security, positioning her as a leader in her field.

🎓Education:

Dr. Heba Sayed Mostafa’s academic journey is marked by excellence and dedication. She earned her Bachelor of Agricultural Sciences in Food Science with a minor in Genetics from Cairo University , graduating with honors and a “Very Good with Honor” distinction. Pursuing her passion for food science, she continued at Cairo University to obtain her Master of Agricultural Sciences , focusing on the “Improvement of Baker’s Yeast Characteristics by Mutation and Growth Factors.” Her relentless pursuit of knowledge culminated in a Doctor of Philosophy (Ph.D.) in Agricultural Sciences  , specializing in food microbiology and biotechnology. Dr. Mostafa’s comprehensive education has provided her with a robust foundation, enabling her to contribute significantly to both academic and practical advancements in the field of food science

🏢Work Experience:

Dr. Heba Sayed Mostafa has cultivated a distinguished academic career at Cairo University, progressing through roles from Demonstrator to Associate Professor in the Food Science Department. Her expertise spans food microbiology, biotechnology, and microbial applications in food processing. She has significantly contributed to teaching, research supervision, and curriculum development, enhancing the quality of higher education. Beyond Cairo University, she has taught at Helwan University and played a pivotal role in mentoring undergraduate and postgraduate students. Balancing professional growth with personal commitments, she remains deeply engaged in advancing food science and microbiology.

🏅Awards:

Dr. Heba Sayed Mostafa’s dedication to excellence is celebrated through numerous awards and recognitions. She has been honored for developing innovative business models and entrepreneurial ideas, including leading her team to victory with the concept “Waste is Wealth.” Her work on projects like Stevia has also been recognized as exemplary. Dr. Mostafa is an esteemed member of prestigious organizations such as the American Society of Microbiology, the Microbiology Society, and the European Federation of Biotechnology. Additionally, her certifications, including the Fundamentals of Digital Transformation and International Computer Driving License (ICDL), highlight her commitment to professional development and innovation.

🔬Research Focus:

Dr. Heba Sayed Mostafa’s research focuses on advancing food microbiology and biotechnology through innovative and sustainable approaches. She specializes in enzyme production, optimizing microbial fermentation for industrial applications, and exploring natural antioxidants and bioactives for health benefits. Her work in probiotics and functional foods aims to enhance nutrition and wellness, while her expertise in waste valorization transforms agricultural by-products into valuable resources. Additionally, she innovates food processing techniques to improve nutritional quality and sensory appeal. Her interdisciplinary efforts bridge science and application, driving progress in food sustainability and public health.

Publication Top Notes:

  • Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis
  • Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal
    • Citations: 1
  • Actinobacteria as Microbial Cell Factories and Biocatalysts in the Synthesis of Chiral Intermediates and Bioactive Molecules; Insights and Applications
    • Citations: 1
  • Correction to: Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology
  • Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology
    • Citations: 7