معرفی
Associate Professor Banu Koç currently serves at Gaziantep University's Faculty of Tourism, Gastronomy and Culinary Arts after being promoted from Doctor Lecturer roles (2015-2023) across multiple faculties including Fine Arts and Social Sciences Institute. Holding a PhD in Food Engineering from Ege University (2014), she has 20+ years of academic experience in food processing technologies.
- Education: PhD (Food Engineering) - Ege University (2014), MSc (Food Technology) - Ege University (2008), BSc (Food Engineering) - Ege University (2004)
Her research focuses on drying technologies, food microencapsulation, and gastronomy science, particularly examining spray drying, freeze-drying, and stabilization of food enzymes like transglutaminase. Recent work explores alternative starch sources, sustainable ingredient utilization, and traditional Turkish sherbets.
Scientific contributions include 36 peer-reviewed articles, 44 conference papers, 16 research projects (including TÜBİTAK-funded studies), and 2 food-related patents. Key awards: 2018 Gaziantep University Science Award (2018) and Best Paper Award in Food Engineering (2011) from Indian Food Scientists Association.
She supervises graduate research on topics like legume-based probiotics, traditional beverage preservation, and cultural gastronomy, with notable theses completed on loquat seed starch, red meat marination, and Samsun Georgian cuisine.
