معرفی
Professor Mustafa Bayram is a faculty member at Gaziantep University Faculty of Engineering, Department of Food Engineering. He holds a PhD in Food Engineering (2003) and has been active in academic roles since 1994. His research focuses on cereal processing, bulgur technology, Turkish coffee, and food system innovations.
- Doctorate: Gaziantep University (1998-2003)
- Master’s: Gaziantep University (1994-1997)
- Bachelor’s: Gaziantep University (1994-1997)
His research interests include food process modeling, metabolomics applications in food science, digital transformation in bioengineering, and sustainable food systems. A recurring theme in his 108 publications is the optimization of traditional food processing methods using modern technology.
Recent article trends show a focus on phenolic compounds in wines, electrostatic separation techniques, water-iron interactions in food processing, and plant-based ingredient applications. He has published extensively in Journal of Cereal Science, Journal of Food Engineering, and OMICS: A Journal of Integrative Biology.
- Co-authored 22 scientific books/chapters on cereal science and food technology
- Collaborated with researchers across Turkey, Syria, Italy, and Poland
- Active in UNESCO Silk Roads projects and international food conferences
His work on food waste recovery and energy-efficient processing has practical applications in sustainable food industries. He currently teaches courses like FE467 Food Plant Design and FE366 Food Engineering.
