معرفی
Sami Bulut is a Professor at Trakya University, Faculty of Engineering, Food Engineering Department since 2021. With 20 years of experience spanning industrial R&D in the UK (Bakkavor Group, Red Deer Herbs) and academic roles in Turkey, France, Germany, and the UK (University of Reading, Visiting Associate Professor 2017-2018), he pioneered high-pressure processing (HPP) research in Turkey by establishing a lab with three HPP machines. His work bridges industrial problem-solving with academic innovation.
- Assistant Professor: 2010-2015
- Associate Professor: 2015-2021
- Professor: 2021-present
Research Focus: HPP at subzero temperatures, non-thermal food safety, probiotics, physical analytical techniques, and product development. His 2019-2021 projects explored HPP applications in marzipan, liquorice root sherbet, and dairy, while earlier works addressed microbial injury assessment and gastrointestinal survival.
Academic Contributions: 15+ publications on HPP, food safety, and nano-emulsions; advisor for PhD and master's students (2012-2021); referee for 8 journals including Journal of Food Engineering and Innovative Food Science. Co-authored studies with international collaborators in the UK, France, and China.
