معرفی
Lecturer Gencehan KARADAĞOĞLU is affiliated with Kafkas University, where he works at the Kars Vocational School in the Food Processing department. His academic career spans over two decades, focusing on food science, fermentation technologies, and grain processing.
Education
- BSc in Food Engineering, Atatürk University (1993–1998)
- Master's Degree in Food Science, Kafkas University (2005–2007)
Research Interests
- Fermentation technologies in dairy and food systems
- Chemical and microbiological properties of traditional foods
- Grain technology and quality control
- Dietary supplementation with functional ingredients (e.g., chia seed)
Publication Trends
- Focus on poultry nutrition, traditional cheese microbiology, and sensory analysis of dairy products
- Recent work examines chia seed applications in animal diets
- Historical studies on regional foods like Bozbaşı, Gravyer cheese, and kefir grains
Projects
- Researcher on traditional cheese bacterial isolation projects (2018–2020)
- Studied chia seed impacts on quail physiology (2018–2021)
Collaborations
- Long-term partnerships with Asya Çetinkaya (2005–2018), Hilmi Yaman (2005–2009), and Mehmet Elmali (2005–2009)
- Recent collaborations with Ebru Karadağ Sarı, Metin Öğün, and Roshan Rıaz (2024)
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