SİMGE AKTOP

SİMGE AKTOP serves as a Lecturer in the Department of Food Sciences and Engineering at Istinye University's Vocational School, focusing on critical food safety challenges. Her academic position places her at the intersection of food engineering and microbiological safety, with particular emphasis on pathogen control in meat, dairy, and traditional food systems.

Her research program targets three interconnected domains: pathogen detection (biosensors for foodborne pathogens), non-thermal inactivation (cold plasma applications in meat processing), and natural antimicrobial solutions (essential oils and herbal extracts against Listeria/Staphylococcus). She extends this work to traditional Turkish foods, investigating both safety parameters and cultural preservation aspects of products like grape-based foods and kefir. Her methodology combines rigorous microbiological challenge studies with food quality assessment to develop practical industry solutions.

Analysis of her publication timeline (2015-2023) reveals increasing sophistication in applied research, shifting from basic pathogen characterization toward integrated safety solutions. The 2021-2023 period shows particular focus on plant-derived antimicrobials and traditional food safety validation, indicating strategic alignment with clean-label and cultural food trends. Her consistent output demonstrates sustained research momentum with clear industry relevance.

Dr. Aktop maintains active domestic collaborations, primarily with ŞANLIBABA PINAR across numerous publications, and has engaged in international research as evidenced by co-authorship with YUSUFU GULIMIRE. While specific grant details aren't documented, her ongoing publication record suggests successful funding acquisition for food safety projects. Prospective students would contribute to hands-on research in pathogen control methodologies with direct applications to Turkey's food industry.