معرفی
Huriye Gözde CEYLAN is an Assistant Professor in the Department of Food Engineering at Adıyaman University, where she has been a faculty member since February 2025. She concurrently serves as a postdoctoral researcher at the Catholic University of Portugal's Centre for Biotechnology and Fine Chemistry (CBQF). Her academic journey includes a BSc from Atatürk University (2012), MSc from Mersin University (2015), and PhD from Harran University (2022). Since 2014, she has been affiliated with Adıyaman University as a research assistant before her promotion.
Her research focuses on edible films/coatings, biobased packaging, probiotic/postbiotic integration into food materials, and plant seed mucilage applications. Key areas include enhancing food safety, extending shelf life, and developing sustainable alternatives to conventional packaging.
Recent work emphasizes synbiotic films for cheese preservation, seaweed-based UV-blocking materials, and probiotic encapsulation in apple coatings. She has contributed to over 30 peer-reviewed articles and conference papers, addressing topics like acrylamide reduction in baked goods and cheese ripening dynamics.
Her postdoctoral research in Portugal further explores innovative bio-based solutions. CEYLAN speaks intermediate English and maintains active collaborations globally, prioritizing functional food innovation and environmental sustainability.
