Aylin Tas

Dr. Aylin Tas is a Senior Lecturer in Food Science at Manchester Metropolitan University, specializing in food science, nutrition education, and public health. She holds a PhD in Food Sciences from the University of Nottingham and has extensive professional qualifications including Fellow of the Higher Education Academy (2019) and Registered Nutritionist (Food) status (2014). Her career spans over two decades with roles in academia and industry, emphasizing evidence-based teaching and interdisciplinary research.

Education:

• PhD in Food Sciences, University of Nottingham (2005)
• MSc in Food Engineering with Nutrition, Ege University (1999)
• BSc in Food Engineering, Ege University (1996)
• PGCE in Education, Nottingham Trent University (2007)

Research Interests: Her work focuses on food systems sustainability, consumer behavior in food choices, and nutritional policy. She investigates strategies to reduce sugar consumption, optimize plant-based alternatives, and improve texture-modified foods for elderly populations. Her research bridges food science, public health, and consumer psychology.

Research Trends: Recent studies highlight pandemic impacts on eating behaviors, functional ingredient applications in bakery products, and front-of-pack labeling efficacy. She emphasizes data-driven approaches to address nutritional challenges in modern food systems.

Awards:

• Fellow of the Higher Education Academy (2019)
• Registered Nutritionist (Food) - Association for Nutrition (2014)

Teaching & Advising: With qualifications like QTLS (2018), she designs innovative nutrition education programs. No formal advisee list is provided, but she contributes to student-led health interventions. Grants and funding details are not explicitly stated in available records.

Labs/Teams: Engaged with university food science labs and collaborates with public health organizations on nutrition policy projects.