معرفی
Cengiz ÇETİN is a Lecturer at the Department of Hotel, Restaurant and Catering Services, Eflani Vocational School, Karabük University, Turkey. He has served as a full-time instructor since 2018 and holds dual administrative roles as Assistant Department Head and Assistant Vocational School Director since 2022.
His academic qualifications include:
- PhD in Food Engineering from Sakarya University (2019)
- MSc in Food Engineering from Harran University (2012-2014)
- BSc in Food Engineering from Harran University (2008-2012)
Dr. ÇETİN specializes in Food Microbiology and Fruit and Vegetable Technology, with expanding research in Food Safety, Sensory Analysis, and Food Chemistry. His work addresses microbial risk assessment in food systems, thermal processing optimization, and sustainable food waste management. Recent investigations focus on phenolic compound applications for acrylamide reduction and drying kinetics of agricultural products.
Analysis of his 2022-2024 publications reveals a strong interdisciplinary trajectory merging food engineering with sustainability science. Key thematic clusters include predictive modeling for microbial safety, heat/mass transfer dynamics in cooking (notably soufflé preparation), and circular economy approaches to food waste. His solar drying research on onions demonstrates consistent expertise in post-harvest technology and quality preservation.
Scientific recognition:
- No formal awards documented in available sources
Dr. ÇETİN has contributed to two significant research projects: an ongoing study on acrylamide reduction in sourdough bread using red onion phenolics (2024-2025), and prior research on drying kinetics of chopped onions (2013-2014). He teaches 15+ courses annually including Food Safety, Sensory Analysis, and Food Technology, but has no thesis supervisees. His research network spans Karabük University colleagues and former Harran University collaborators.
He maintains active research partnerships with six academics including Mukaddes Kılıç Bayraktar, Tolgahan Tabak, and Suzan Öztürk Yılmaz, focusing on food safety protocols and sustainable processing methodologies.
