معرفی
Assoc. Prof. Menekşe Bulut is an academic at Iğdır University's Faculty of Tourism, Department of Gastronomy and Culinary Arts. She holds a PhD from Yüzüncü Yıl University (2015–2020) and has a strong background in food science, with master's (Erciyes University, 2010–2012) and bachelor's (2006–2010) degrees in Food Engineering.
Her research focuses on food chemistry, dairy technology, and the application of plant extracts and hydrogen-rich water in food systems. Key areas include improving yogurt properties with botanical additives, controlling biogenic amines in dairy products, and assessing the effects of hydrogen-rich water on animal health and food quality. She has published extensively on topics like oxidative stress mitigation, microbial safety, and shelf-life extension of perishable foods.
Her work often involves interdisciplinary collaborations, such as studies on heavy metal toxicity in earthworms and the use of hydrogen in aquaculture. She has received the "Üstün Onur Öğrencisi" award (2009) and leads several research projects, including investigations into goat colostrum bioactivity and the role of hydrogen in reducing premenstrual symptoms.
Prof. Bulut has held administrative roles at Iğdır University, including Mevlana Exchange Program Coordinator and Deputy Director of the YENİGIDAM research center. Her teaching spans food engineering courses like Sensory Analysis, Food Quality Control, and Dairy Industry Innovations.
