معرفی
ERCAN YATMAZ is an Assistant Professor at Akdeniz University's Göynük Cuisine Arts Vocational School, Department of Hotel, Restaurant and Catering, where he has served since 2015. He currently holds the position of Head of Department (2019-Present) and previously served as Assistant Director of the Vocational School (2017-2020).
His educational background includes a Doctorate (2012-2016), Postgraduate (2010-2012), and Undergraduate (2005-2010) degrees, all in Food Engineering from Akdeniz University. His doctoral dissertation focused on "Mannan Production and Purification Techniques".
Dr. Yatmaz's research spans multiple disciplines including Food Engineering, Food Science, Food Microbiology, and Food Biotechnology. His work demonstrates particular expertise in enzyme production (especially mannanase and inulinase), fermentation optimization, and utilization of alternative substrates like carob. He has developed innovative approaches using 3D printing for bioreactor design and microparticle technology for controlling fungal morphology during fermentation processes.
His publication record shows consistent output with 76 Web of Science publications and an h-index of 8. Recent work (2021-2025) reveals a strong focus on mathematical modeling of bioprocesses, xylitol production, kombucha tea characterization, and enzyme applications in food processing.
Dr. Yatmaz has secured multiple competitive grants including several TUBITAK projects focusing on xylitol production from alternative sources, biotechnological production of protein substitutes, and inulinase production from Stevia Rebaudiana. He also teaches courses including Molecular Gastronomy, Quality Management Systems, Entrepreneurship, and World Kitchen Cultures.
