معرفی
Gizem Kezer is an Assistant Professor at Ahi Evran University's Faculty of Agriculture, Department of Agricultural Biotechnology. Her academic journey includes a PhD in Food Engineering from Hacettepe University (2013–2019), an MSc from Ondokuz Mayıs University (2009–2013), and a BSc from the same institution (2005–2009). She progressed from Research Assistant (2011–2022) to her current faculty role, focusing on full-time research and teaching.
Research Interests: Dr. Kezer specializes in Food Microbiology (probiotic viability, microbial safety), Dairy Technology (kefir, yogurt, goat milk quality), and Food Biotechnology (sustainable waste valorization, fermentation optimization). Her work bridges traditional methods with modern applications, such as converting agricultural byproducts into functional feeds and foods.
Publication Trends: Her recent articles (2022–2025) emphasize sustainable food systems, including recycling coffee grounds, anthocyanin-enriched beverages, and probiotic dairy analysis. Earlier work (2013–2019) focused on dairy formulation, fat replacers, and sourdough microbiology, reflecting consistent innovation in fermentation science.
Projects & Advising: She has led 12 projects, such as assessing kefir with bee products and goat milk quality. Currently advising one Master’s student on dairy microbiology, she previously taught courses including Food Technology and Nutrition Principles.
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