MUKADDES KILIÇ BAYRAKTAR

I  am a Food Engineer with a Master's degree in Food Technology, specializing in Quality Assurance, and a Ph.D. in Food and Nutrition Sciences from the University of Reading, UK. I completed my Ph.D. in 2018, focusing on the Incorporation of Polyphenols into Dairy Matrices, and I currently serve as an Assistant Professor in the Department of Nutrition and Dietetics.

My research focuses on integrating bioactive compounds like polyphenols into food products to enhance their nutritional properties, particularly in terms of antioxidant activity. I am also working on extracting phenolic compounds from food waste and incorporating them into bakery products to improve their health benefits. Additionally, I study the detection of heavy metals in foods such as vegetables and meats

I aim to optimize how processing conditions like heat treatment, fermentation, and high-pressure processing influence polyphenol stability, antioxidant activity, and textural properties in food products. My work explores these factors to create healthier and better-functioning foods.

In addition to my research, I am passionate about teaching and mentoring students in nutrition and dietetics. I am always open to collaborating with experts in food science and nutrition to develop innovative solutions for healthier food systems