About
Fatma Yaliniz serves as an Assistant Professor in the Department of Gastronomy and Culinary Arts at Gaziantep University's Faculty of Tourism, where she has held teaching and administrative roles since 2016. Her academic leadership includes serving as Department Head (2017-2018) and coordinating major international exchange programs including Erasmus (2022), Mevlana (2019-2021), and Farabi (2019).
Her educational foundation comprises a Doctorate (2009-2015) and Master's (2006-2008) in Food Engineering from Gaziantep University, complemented by undergraduate studies in the same field (2000-2005).
Dr. Yaliniz's research bridges food engineering with culinary arts, focusing on chocolate technology optimization, sensory analysis of regional Turkish cuisine (particularly Gaziantep), and food accessibility. Her work demonstrates how traditional ingredients like Antep cheese and pepper can be innovatively incorporated into modern confectionery while preserving cultural authenticity. She examines the chemical and physical transformations during chocolate conching and develops functional foods using local spices and agricultural products.
Analysis of her publication timeline reveals a strategic evolution from foundational food engineering research (2010-2014) toward culturally embedded gastronomy studies (2019-2021), with consistent emphasis on sensory evaluation and process optimization across all periods. Her recent work increasingly addresses social dimensions of food, including accessibility for disabled individuals and health implications of regional diets.
Her scientific recognition includes:
- ANASONLU ÇİKOLATA VE ÜRETİM METODU (2020) from Turkish Patent and Trademark Office
She has supervised 11 master's theses covering Gaziantep's culinary heritage, health impacts of regional diets, and adaptive cooking techniques. Her research leadership includes directing a national project on health status of regional cuisine consumers (2020-2021) and contributing as researcher to chocolate conching studies (2010-2012). As a longstanding member of the Chamber of Food Engineers (since 2006), she integrates professional engineering standards with culinary innovation.
