معرفی
Emel Kaynakci is an Assistant Professor at Akdeniz University, contributing to the fields of Nutrition, Food Technology, and Meat Science. She holds affiliations with the Faculty of Health Sciences (Department of Nutrition and Dietetics), the Institute of Health Sciences (Medical Biotechnology Department), and the Göynük Cuisine Arts Vocational School (Department of Hotel, Restaurant and Catering).
Education:
- Doctorate (2007-2012): Food Engineering, Süleyman Demirel University.
- Postgraduate (2000-2003): Food Engineering, Akdeniz University.
- Undergraduate (1996-2000): Food Engineering, Süleyman Demirel University.
Research Interests focus on enhancing food products through biotechnology, including postbiotics, fat substitution, and functional ingredients. Her work bridges nutritional improvement with food safety, particularly in meat and seafood preservation.
Article Trends emphasize food formulation, microbial stability, and nutritional optimization. Key themes include postbiotic applications, fat alternatives in sausages, and algae-based additives in meat products.
Scientific Awards:
- TÜBİTAK Scientific Publications Encouragement Program (2007, 2005, 2004).
Advising includes mentoring three postgraduate students on postbiotics and obesity, gluten-free bread, and probiotic effects in meat. Grants involve projects on molecular gastronomy and 3D food printing. She has participated in international conferences, such as the 1st International Conference on Contemporary Academic Research (2023) and the 57th International Congress of Meat Science and Technology (2011).