معرفی
Dr. Hayriye Bozkurt is a Senior Lecturer at the School of Agriculture, Food and Wine, University of Adelaide, and an Adjunct Senior Researcher at the University of Tasmania. Her research focuses on food microbiology, food engineering, microbial ecology, and food safety. Key areas include mitigating foodborne illnesses, minimizing food waste, and enhancing sustainable food systems through thermal inactivation models and risk-based decision-support systems.
Her work involves studying microbial populations in food systems, particularly in fresh produce and unique systems like black fly larvae. She develops predictive models for shelf-life optimization and food safety, with notable contributions to thermal inactivation kinetics of foodborne viruses and risk assessment frameworks adopted by industry and government.
Recent research highlights include industry partnerships for fresh produce safety, quantitative risk assessments for E. coli O157:H7 in apples, and studies on pathogen survival in cucumbers and apples during storage. Her expertise spans food processing innovations, plant-based protein alternatives, and functional food properties.
Dr. Bozkurt advises PhD and Honours students, emphasizing mentorship and fostering future scientific leaders. Her research has direct industry impact, evidenced by collaborations with food safety organizations and policy development.
Key achievements include recognized risk assessment tools for the fresh produce industry and contributions to microbial ecology understanding in agricultural systems.
